Broadbeans with Olive Oil / Zeytinyagli Bakla

Broad Beans with Yogurt

 

“Bakla” we call it in Turkish. Latin name is vicia faba, it is also known as the broad bean, fava bean, or field bean. Although extensively cultivated not common to many. Actually it is a very ancient plant, there are proofs that it has been  in cultivation BC. In Turkey when fresh we most typically prepare this recipe. When dry, we prefer another side dish called “fava”. Broad beans look like green beans, however the color of these are darker, they have a shorter season and they have a cloth-like texture.

Broad beans contain lots of tyramine, that might increase blood pressure, so maybe because of this it has been a habit to eat fresh broad beans always with yogurt – to eliminate this effect. On the other hand 250 grams of fresh broad beans without yogurt is very good for Parkinson desease. It might be worthwhile to look further into details about broad beans if you are interested.

It is a very straight forward recipe. Chop onions, clean the broad beans-keep them in water with lemon, so the cut parts don’t dark. Cook sprinkling some flour-again so that they don’t get dark. Add salt, sugar, olive oil. Garnish with dill and plain or garlic yogurt.

Enjoy this light, fresh vegetable. My sister actually craved for it during her pregnancy.

 

Broad Beans with Olive Oil / Zeytinyagli Bakla
Print Recipe
Broad beans are very high in protein and energy as in other beans and lentils. The beans, however, compose plentiful of health benefiting antioxidants, vitamins, minerals, and plant-sterols. This dish is very common in Turkish houses.
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Broad Beans with Olive Oil / Zeytinyagli Bakla
Print Recipe
Broad beans are very high in protein and energy as in other beans and lentils. The beans, however, compose plentiful of health benefiting antioxidants, vitamins, minerals, and plant-sterols. This dish is very common in Turkish houses.
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare a bowl of water and add 1 lemon juice.
  2. Wash the broad beans. Trim both ends with a knife. Cut into half and put them immediately into the lemon water so that the parts you’ve cut don’t get dark.
  3. Chop the onion.
  4. Take a pot or a pressure cooker and add the olive oil.
  5. Add the chopped onions. Stir for 1-2 minutes.
  6. Add the broad beans and sprinkle a table spoon of flour. Mix.
  7. Add sugar, salt and water. If you are using a pressure cooker water should be just enough to cover the bottom of the cooker. If you are using a normal pot double the amount of water.
  8. Cook for about 20 minutes with a pot or 5 minutes with a pressure cooker. Taste a bean, if ready, close the heat.
  9. Let cool with lid on.
  10. Garnish with chopped dill.
  11. Serve with yogurt, either plain or with minced garlic cloves. Serve cold or at room temperature. Enjoy as a side dish.
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