Lebanese Cuisine/Annisa Helou 1994

Broad Beans with Fresh Coriander and Garlic
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons extra virgin olive oil 1 medium onion, finely chopped 1 bunch fresh coriander, (about 7 oz on the stalk), washed, dried, most of the stalks cut off, finely chopped
5 large garlic cloves, peeled and crushed salt 1-3/4 lb broad beans (fava beans), topped, tailed, stringed and washed, then cut into pieces 2 inches long
1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne powder (optional) 1/4 teaspoon finely ground black pepper



1 Put the olive oil and chopped onion in a large saute pan, place over a medium heat and fry until golden. Stir in the chopped coriander, crushed garlic and a pinch of salt and saute for one minute or until the coriander softens. Add the broad beans and season with cinnamon, cayenne pepper if desired, pepper and more salt to taste. Mix well together, cover the pan and cook over low heat for 25 minutes or until the beans are done to your liking and all liquid has evaporated. Uncover the pan slightly and let the beans cool before transferring them to a serving dish. Serve at room temperature.

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