Spring Broad Beans In Yoghurt Recipes

SPRING BROAD BEANS IN YOGHURT

Steps:

• Cover the beans with water and simmer until tender, the time can vary from a few minutes for very small beans or 20 minutes for more mature beans.
• Drain and slip any outer shells off any tough beans.
• Mix garlic and yoghurt together.
• Stir yoghurt mixture into the beans and season with the salt and pepper.
• Warm through gently and serve.

MEHMET'S BROAD BEANS

Steps:

• Fry the onions in the olive oil, and add the garlic for the last few seconds.
• Add the beans and tomatoes and cook uncovered until the beans are tender.
• Add water towards the end if necessary.
• When the beans are cooked, add yoghurt off the heat and in small amounts at a time.
• Add the tomato paste.
• Re-heat gently, season and serve as a side dish, or cool and serve as a salad.

FAVA BEANS WITH YOGURT

Steps:

• Bring a large saucepan of water to a boil. Add the fava beans and return to a boil. Lower heat slightly and simmer until tender, about 2 to 5 minutes. Drain and refresh under cold water; slip the skins off the beans.
• Put the yogurt in a medium-size bowl and stir in the brown sugar, lemon juice, mustard powder, nutmeg, garlic, mint, pepper and salt. Stir in the beans. Divide among 4 plates and serve.