Greek-Style Broad Beans with Tomatoes & Olive Oil Recipe

Greek-Style Broad Beans with Tomatoes & Olive Oil

Jassy Davis

90 mins

2 people

Ingredients

750g broad beans in the pod
1 onion
300g new potatoes
2 garlic cloves
A large handful of flat leaf parsley
400g vine tomatoes
100ml extra virgin olive oil, plus extra to serve
1 tbsp tomato purée
120g feta
Toasted pitta breads, to serve (optional)

Prep: 45 mins | Cook: 45 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Put a small pan of water on to boil. Pod the broad beans. When the water is boiling, added the podded beans. Simmer for 3-4 mins till just cooked. Drain and rinse under cold water to stop them cooking. Set aside to cool.

2. Peel and finely chop the onion. Scrub and dice the potatoes. Peel and grate or crush the garlic. Finely chop the parsley leaves and stalks. Quarter the tomatoes and scoop out the seeds. Coarsely grate the tomatoes into a bowl, discarding the skins.

3. Pour the olive oil into a deep frying pan and set over a medium-low heat. Add the onions and potatoes. Season wtih salt and pepper. Gently fry, stirring often, for 15 mins, till the veg have softened.

4. While the onions fry, pop the broad beans out of their grey skins. Pinch one end of the loose skin and squeeze – the beans should pop out. Discard the skins.

5. After 15 mins, stir the garlic, most of the parsley (keeping a pinch back for garnishing) and the tomato purée into the onions. Cook, stirring, for 2 mins. Add the broad beans and grated tomatoes with 4 tbsp water. Turn the heat up and bring to the boil. Then turn the heat down, pop on a lid and simmer for 20-25 mins, stirring occasionally, till the beans and potatoes are very tender.

6. Taste the sauce and season with salt, pepper or sugar, if you think it needs it. Transfer the broad beans to a serving dish. Crumble over the feta and drizzle over a little extra olive oil. Garnish with the remaining chopped parsley. The broad beans are delicious as a side with grilled meats and fish, or serve as a main for two with toasted pitta breads for scooping.