Recipe for Broad Beans with Olive Oil from the Freezer
I like to prepare for the freezer because it makes my job easier by half. I soak chickpeas or beans overnight and strain them into bags. I also stored a lot of broad beans from the garden last summer.
Every year I would can tomatoes, but this year I chopped them up and put them in the freezer.
Normally I don't put tomatoes in broad beans, but since I wanted to use up half a bag of tomatoes I had lying around, I made the broad beans with tomatoes this time. We loved the taste.
If you miss the delicious taste of broad beans outside of season, you should definitely try this recipe. This dish, which will add health to your table with its light olive oil texture and natural ingredients, is especially in great harmony with garlic yogurt and fresh dill. You can easily prepare this recipe in your kitchen with a few basic steps, which is quite easy to make.
How to Store Broad Beans in the Freezer? You can also access my article from this link.
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Ingredients for the Olive Oil Broad Bean Recipe from the Freezer
- 500-700 gr fresh broad beans (from the freezer)
- 2 cups chopped tomatoes (from the freezer)
- 1 medium onion
- 2 cloves of garlic
- Half a teaspoon of olive oil
- 1,5 water glass of water
- salt
- 1 tablespoons of granulated sugar
Fabrication:
- Chop your onion into small pieces. Chop the garlic finely.
- In a medium saucepan, fry the olive oil, onion and garlic with a little salt until they turn pink.
- Add broad beans to the pot and fry for 2 minutes on medium heat. Add tomatoes, water and sugar and cook on low heat with the lid closed until the broad beans soften.
- Let the cooked dish rest until it cools. Serve with garlic yoghurt and dill.
