Bean Dill Pilaf With Garlicky Yogurt Recipes

BROAD BEAN & DILL PILAF

Steps:

• Rinse the rice until the water runs clear, then soak in warm water for 5 mins and drain well. Heat the butter in a saucepan and add the onion and garlic. Sizzle everything for 8-10 mins until softened, but not coloured. Stir though the rice and pour over the stock. Cover, bring to the boil, then turn down heat to a minimum and cook the rice very slowly for 10 mins.
• Lift the lid, and quickly scatter over the podded beans, then replace the lid. Turn up the heat and simmer for 5 mins until all the liquid is absorbed. Add the dill, give the rice a good stir and serve with extra butter melting through.

RUSTIC BEANS & SPINACH WITH GARLIC YOGURT

Steps:

• Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.
• Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.

YOGURTY BUTTER BEANS WITH PISTACHIO DUKKAH

Steps:

• Start the dukkah: In a small pan set over medium heat, toast the coriander and cumin, shaking the pan occasionally, until the seeds are a shade darker and fragrant, 1 to 2 minutes. Transfer spices to a small bowl and repeat with the sesame seeds, toasting for 30 to 60 seconds. Add the sesame seeds to the same bowl to cool.
• While the seeds cool, start the beans by making turmeric oil: Add 1½ tablespoons oil to the pan used for the seeds. Heat over medium until visibly hot (shimmering and wavy) but not smoking, 2 to 3 minutes. Turn off the heat, stir in the turmeric and set aside to infuse and cool completely.
• While the turmeric oil cools, finish the dukkah: Add the pistachios, oregano, mint, salt and the cooled seeds to a food processor, using the smaller bowl insert if you have one. Pulse a few times until you have a rough crumble with larger pistachio pieces. Return to the small bowl.
• Finish the beans: In a large bowl, whisk together the yogurt, garlic, lemon juice, 1 tablespoon oil and 1/4 teaspoon salt. Add the butter beans and use a spatula to gently coat in the yogurt dressing, being careful to not break apart the beans.
• In a separate bowl, mix together the peas, dill, mint and remaining 1½ teaspoons oil with ⅛ teaspoon salt and a good grind of pepper.
• Transfer the butter bean mixture to a large plate with a lip and top with the feta, followed by the pea mixture, the turmeric oil and a generous sprinkling of the dukkah. Serve the remaining dukkah to eat alongside.

GREEN BEANS WITH FRESH DILL

Steps:

• Place fresh green beans in a saucepan with vegetable broth and dill.
• Cover; bring to a boil.
• Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
• Drain.
• Stir in butter, adding salt & freshly ground black pepper to taste.
• Serve and enjoy!