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Title: Benedictine Nuns - Broad Beans With Dill
Yield: 1 Serving

Ingredients

     90 g  young fresh broad beans in
           -their po; (2 pounds)
     15 ml olive oil; (1/4 pint)
      2    onions; chopped
      2    cloves garlic; peeled and
           -finely
           -- chopped
      2 tb lemon juice
           Salt
      2 ts sugar
     30 ml boiling water; (1/2 pint)
      2 tb freshly chopped dill
     30 ml Greek yoghurt; (1/2 pint)

Instructions

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

Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved

Converted by MC_Buster.

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Contributor: TWO FAT LADIES SHOW #FL1CO1

Preparation Time: 0:00

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