Benedictine Nuns Broad Beans With Dill Recipe

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Servings: 1


Cost per recipe $1.80 view details
  • 90 gm Young fresh broad beans in their pods, (2 pounds)
  • 15 ml Extra virgin olive oil, (1/4 pint)
  • 2 x Onions, minced
  • 2 x Cloves garlic, peeled and finely minced
  • 2 Tbsp. Lemon juice Salt
  • 2 tsp Sugar
  • 30 ml Boiling water, (1/2 pint)
  • 2 Tbsp. Freshly minced dill
  • 30 ml Greek lowfat yoghurt, (1/2 pint)


  1. Wash the beans, top, tail and string them where necessary. Heat the oil in a large, heavy, lidded pan. Saute/fry the onions and garlic to soften. Reduce heat, add in the beans in their pods and the lemon juice and season with salt and sugar. Stir, and stew gently for 15 min stirring occasionally. Add in water and half the dill, adjust to a gentle simmer and cook for 1 hour till the pods are very tender.
  2. Leave to cold. Pour the lot into a dish with rest of the dill. Serve with the lowfat yoghurt and warm pita bread. This dish improves with keeping.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 377g
Calories 567  
Calories from Fat 143 25%
Total Fat 16.31g 20%
Saturated Fat 2.85g 11%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 37mg 2%
Potassium 1319mg 38%
Total Carbs 82.57g 22%
Dietary Fiber 26.0g 87%
Sugars 23.42g 16%
Protein 27.12g 43%
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