Broad Beans with Dill

Tender young broad beans simmered in vegetable stock with onions, garlic, and fresh dill, finished with optional Greek yoghurt.

Vegetarian Healthy Side Dish Broad Beans Dill

Estimated Nutrition

Calories

190.4

kcal / serving

761.5 kcal total

Carbs

13.6g

per serving

54.2 g total

Fat

13.4g

per serving

53.4 g total

Protein

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

dollop

Greek-Style Yogurt

optional serving suggestion

Fruits

0.5

piece

Lemon

juice only

LegumesPulses

450

Broad Bean

young, fresh, in their pods

Liquids

250

Vegetable Stock

NutsSeeds

clove

Garlic

peeled and finely chopped

tbsp

Dill

fresh, chopped

OilsFats

Olive Oil

Vegetables

piece

Onion

chopped

Method

Stir in the fresh dill and serve warm with an optional dollop of yoghurt.

Reduce heat to a simmer, cover, and cook for 20 to 25 minutes until tender.

Pour in the vegetable stock and bring the mixture to a boil.

Add the beans in pods and lemon juice, then toss to combine.

Heat the oil in a large heavy-lidded pan and soften the onions and garlic for 2 to 3 minutes.

Wash the beans, then top, tail, and string them where necessary.