Beans are not my favorite food but this simple braised broad bean dish is one I love. Right now is the perfect time to make it with either yellow or green broad beans fresh in the market now with lovely fresh tomatoes.
This is adpated from a Rachel Roddy recipe and you can use it as a side or main dish. You can tofu or mushrooms for more heft or stick traditional and serve with fresh warm pitalka bought from the bakery as the fasting ends.
It’s filling but light which makes it a perfect summer dish.
With olive oil in a pan gently fry off chopped garlic and onion. Add chopped tomatoes. Season with pepper, salt and a bit of chili pepper flakes. Let the sauce come together with gentle stirring. Add cut broad beans to the sauce and make sure everything is well mixed. Simmer over low, gentle heat until beans are soft.