Fresh Broad Bean Meal with Olive Oil in a Pressure Cooker
Hello Dear Friends,
Broad beans business is a matter of luck, a little card is almost as tiring as dry beans. You can cook it, try it, cook it again, but then you realize that she fainted. Sometimes when it is very fresh, it cooks easily, but if it is a card, the best solution is pressure cooker. I usually cook in pressure cooker for 25 minutes. I also like it with tomatoes, but this time I wanted to cook it with the most classic olive oil.
Remember, if you add the dill after the broad beans are cooked and cooled, the color of the dill will not turn yellow and will retain its fresh appearance. Although some people like warm food, I think the broad beans taste more delicious after resting in the refrigerator for 1 night.
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Ingredients for the Recipe for Fresh Broad Beans with Olive Oil in a Pressure Cooker
- 500 g of fresh broad beans
- 5-6 tablespoons of olive oil
- 1 medium onion
- 2 cloves of fresh garlic
- 1 tablespoons of flour
- 1 sweet spice salt
- 1 teaspoon of granulated sugar
- 2-3 glasses of water (add at the level of the pods)
- Half a bunch of dill
How to Make a Recipe for Fresh Broad Beans with Olive Oil in a Pressure Cooker?
- Wash the broad beans, cut off their heads with a knife. Remove the bones, if any, and cut them into 2 parts.
- Chop the onion and garlic finely.
- Take the olive oil, onion, garlic in the pan and fry for only 1 minute on medium heat.
- Add 1 tablespoon of flour and lightly fry, add the broad beans, salt and sugar.
- Add the water to the beans and mix.
- Close the lid of the pressure cooker and let it cook, after the whistle blows, lower the heat and cook for 20 minutes.
- Cover the cooked broad beans, wait for a while and after removing the pressure, open the lid and add the chopped dill and mix.
- Serve with garlic yoghurt while warm, or let it rest for 1 night and serve cold.
