Beans Cooked in Olive Oil (Bakla) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 20 minutes | 1 hour 10 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup olive oil | 2 lb fresh fava beans | 1 large onion, cut into rings |
| 1 Tbls chopped fresh dill weed | 1 Tbls sugar | juice of lemon |
| salt and ground black pepper | 1 Tbsp chopped fresh parsley | plain yogurt, to serve |
| 1 | Heat the oil in a saucepan, stir in the beans, and fry for a few minutes. |
| 2 | Line another saucepan with half the onion rings and place the beans evenly on top. Layer the remaining onions on top of the beans and add the dill weed, sugar, lemon juice, seasoning, and 1-1/2 cups water. Cover with waxed paper and cook for about 1 hour, or until tender. If the beans are canned they will require less cooking time. Remove from heat and allow to cool. |
| 3 | Transfer to a serving dish and scatter parsley over. Serve with plain yogurt. |