Green Beans & Olive Oil 🌱 Foul Akhdar & Zeit Zeitoun

Name: Green Beans & Olive Oil 🌱 Foul Akhdar & Zeit Zeitoun
Total time: 1200 s
Yield: 2 persons
Cuisine: British
Ingredients: 2 cups Broad beans (frozen or fresh); I bunch coriander; 1 Lemon 🍋 (ideally unwaxed so that you can use the zest); 1 pinch salt; 3 cloves garlic; 1 splash Olive oil; Add for warm stew:; 1 pinch coriander powder or crushed seeds; 1 onion; White pepper to taste

Rachel @rachel

Oxford, England

This is my version of a broad bean salad or stew - based on one of the many recipes that I was taught to make at the amazing International Cooking Club at my son’s primary school. It is not necessarily the perfect version and I have probably adapted it a bit over the years - the measurements are an estimate as I just put in what I have. I love it, but if you make it differently do share your tips with me.
It’s so simple, but so delicious and really makes the most of this tasty bean! I usually eat it cold with hummus, flatbread and salads. If you are making it as a hot dish, you can add an onion and little coriander powder. #seasonalrecipes #beans

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Ingredients

20 minutes

2 persons

2 cupsBroad beans (frozen or fresh)
I bunch coriander
1Lemon 🍋 (ideally unwaxed so that you can use the zest)
1 pinchsalt
3 clovesgarlic
1 splashOlive oil
Add for warm stew:
1 pinchcoriander powder or crushed seeds
1onion
White pepper to taste

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Steps

20 minutes

1

Boil the beans until tender.
For cold version: sauté crushed garlic in a little olive oil. Add chopped coriander and stir on low heat for a minute or two. Add beans. Add, salt, lemon juice, a little more olive oil. Stir through. Top with zest and a little fresh coriander if desired.
2

For warm version: Finely chop the onion and sauté in just a little oil in a pan. Add crushed garlic. Add Add crushed coriander seeds or powder. Add coriander. Add broad beans to the pan and cook for a few minutes. Add water if, required. Drizzle with olive oil.
3

Alternative: a simple vinaigrette by whisking the police oil, with lemon juice and zest. Add chopped coriander. You can either add to the hot beans and cook through it you can add the mixture to the cooled beans.

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Cooksnaps

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Rachel @rachel

on May 26, 2021 12:21

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱