Braised broad beans (koukia yahni)
Braised broad beans (koukia yahni)
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Braised broad beans (koukia yahni)
Υλικά
- 1.5 kg broad beans (fresh fava beans), cleaned
- 1 dry onion, finely chopped
- 2 garlic cloves, finely chopped
- 4–5 spring onions, finely chopped
- 2 potatoes, cut into large cubes
- 1 carrot, sliced
- 2 ripe tomatoes, peeled and finely chopped
- 1/3 bunch fresh parsley, roughly chopped
- 1/3 bunch fresh dill, roughly chopped
- 100 ml olive oil
- Salt
- Freshly ground black pepper
Εκτέλεση
Clean the broad beans, rinse them thoroughly in a colander and allow them to drain well.
Heat the olive oil in a large pot and sauté the onion and garlic until softened and fragrant.
Add the spring onions and continue sautéing for 1–2 minutes.
Add the tomatoes and stir until they begin to release their juices.
Add the potatoes, broad beans and carrot, stirring gently so that all the vegetables are evenly coated with the tomato mixture.
Add the parsley and dill and stir carefully.
Pour in a little cold water, ensuring that the vegetables are not completely covered, so they can cook in their own juices.
Season with salt and pepper, cover the pot and simmer over low heat for about 1 hour, until the broad beans are tender and the sauce has thickened.
Once the stew has reduced and is left with its olive oil and rich tomato sauce, remove it from the heat.
Serve warm with the vegetables and sauce, garnished with fresh parsley, dill and a few drops of extra virgin olive oil.
