Taze Bakla Recipe

Broad beans cooked with tomato, Lemon and olive oil. Simple, seasonal, wholesome and super delicious.

This recipe can be eaten on the day, kept in the fridge for up to 4 days or frozen for 6 months. I like to eat them as they are with some raw onion, fresh parsley and crusty bread on have them on toast with some labneh.

Taze Bakla Recipe: 
400g podded broad beans 
1 white onion, chopped
1 tbsp tomato puree 
Lemon juice 
Olive oil
Salt and pepper to taste 
Chopped parsley, dill and mint 

Method

1. Place saucepan over a medium heat. Add 1 tablespoon of olive oil along with the chopped onion and cook until the onions are soft and translucent. Add the tomato puree and cook for 2 minutes whilst stirring occasionally to stop it burning on the base of the pan.
2. Now add the broad beans and stir well to coat them evenly in the tomato and onion mixture. Add the juice of 1 lemon and enough water to cover the broad beans. Place a lid on the pan and bring to a boil before turning down to a gentle simmer.
3. Cook the broad beans for 20 minutes or until the skin is tender and the inside of the bean is soft and creamy. Turn off the heat and stir in the chopped herbs.
4. Taste and adjust the seasoning with some more lemon juice, salt, pepper and olive oil.
5. This dish can be eaten hot or cold.