Saturday, July 4, 2015

June 20: Fava Beans With Dill- Zeytintagli Bakla

Prep. Time: 10 min.
Cooking Time: 1 hour
4-6 Servings


  • 1 lb. dried fava beans, soaked overnight (or, canned fava beans, or, fresh ones if it the season)
  • 1⁄4 cup olive oil
  • 2 tbsp olive oil
  • 3 tbsp. minced fresh dill
  • 1 small onion (sliced in half-moon shape)
  • Juice of 1 lemon (optional)
  • Salt and pepper

  1. Drain beans and place in a 4-qt. saucepan, cover with water by 2″, and bring to a boil over high heat; reduce heat to medium-low, and cook, covered and stirring occasionally, until tender, about 50 minutes. 
  2. If you use fresh ones you do not need to soak overnight, but probably you need to cook them about 50 minutes. 
  3. Put olive oil in another saucepan and saute until they are tender. 
  4. Drain beans, and transfer on tho the sauteed onion; add dill, and salt and pepper; let sit for 30 minutes to meld flavors before serving. Bon appetitte! 

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