Syrian Broad Beans

Name: Syrian Broad Beans
Total time: 3600 s
Yield: 4-6 people
Cuisine: American
Ingredients: 3 cups broad beans cut into bite sized pieces; 1 small onion or shallot; 2 garlic cloves minced; 6 oz can of fire roasted tomatoes; Allspice to taste, preferably fresh ground; Salt to taste; 2 tsp olive oil

AntoniAAT @ant1

If ever there was a bean made for slow stewing, it's the broad bean. And, if ever there was a pot for slow stewing, it's the tagine. Ubiquitous allspice, fresh ground, pulls this recipe together.

AntoniAAT @ant1

If ever there was a bean made for slow stewing, it's the broad bean. And, if ever there was a pot for slow stewing, it's the tagine. Ubiquitous allspice, fresh ground, pulls this recipe together.

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Ingredients

50-60 minutes

4-6 people

3 cupsbroad beans cut into bite sized pieces
1small onion or shallot
2garlic cloves minced
6 ozcan of fire roasted tomatoes
Allspice to taste, preferably fresh ground
Salt to taste
2 tspolive oil

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Steps

50-60 minutes

1

Wash, trim & cut broad beans on the diagonal. (It looks nice but I think they taste better this way too.)
2

Slice thin or fine chop onion.
3

Mince garlic.
4

Open tomatoes & drain, saving liquid.
5

Warm oil in tagine--or any pan with a tight lid, keeping the heat as low as you can.
6

Add onion & garlic & cook until soft, not seared.
7

Add broad beans & tomatoes, plus half the liquid from the tomatoes to the pan.
8

Add salt & allspice to taste. (I add 10-12 turns of the allspice grinder, set on coarse.)
9

Stir well.
10

Cook covered over a low fire for 40-50 minutes. (Even longer will not hurt this dish.)
11

Taste to see if it needs salt.
12

Serve & enjoy.