- 450g/1lb young fresh broad beans in their pods
- 50ml/2fl oz olive oil
- 2 onions, chopped
- 2 cloves garlic, peeled and finely chopped
- ½ lemon, juice only
- 250ml/½ pint vegetable stock
- 2 tbsp fresh chopped dill
- a dollop of Greek-style yoghurt (optional)
- Wash the beans, top, tail and string them where necessary.
- Heat the oil in a large heavy-lidded pan and add the onions and garlic. Cook for 2-3 minutes to soften. Add the beans in their pods and the lemon juice and toss to combine.
- Add the stock, bring to the boil and cook for 20-25 minutes until the pods are very tender. Cover and reduce heat to a gentle simmer.
- At the end of cooking, add the dill. Serve warm. Add a generous dollop of Greek-style yoghurt (optional).