Ingredients
-
1
-
1
-
6
-
3 - 4
-
1
-
1/4
-
1/8
-
-
1 - 1 1/2
-
600
-
-
-
-
-
Directions
Algerian Broad Beans & Garlic ( Fves En Sauce ), Here is my traditional recipe for Ros Bratel, which is a very old recipe from Algeria It is simple to make with just a few ingredients & is really delicious Eat it with plenty of fresh crusty bread for an inexpensive, light meal or have it as a side to roasted meats etc , Very savory Loved the combo with the bread! However a bit too oily for my taste, next time I’ll cut down on it , This was a hit Definitely not boring or bland by any standard, and the taste may be too strong for some people I accidentally doubled the paprika, cayenne, black pepper, and vinegar (because I was halving the recipe) So next time I’ll be more careful We really liked it as is, but I think next time I’ll try reducing the cilantro just a bit (maybe 3/4 of a bunch) Also I shelled the fava/broad beans because mine are not young favas, and I’ve always read that you only include the pod if they are young and tender ones Bread is a must!!! (although I might try rice at some point)
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Steps
|
1
Done
|
Top & Tail the Bean Then Remove the Strings. Leave the Beans in Their Pod. Cut Into Bitesize Pieces - Approx 1" Long. |
|
2
Done
|
Peel & Mince the Garlic & Place in a Large, Heavy Bottomed Pan (i Like to Use My Le Creuset Casserole / Dutch Oven) With the Beans. Saute For 2 Minutes. |
|
3
Done
|
Add the Rest of the Ingredients, Cover & Simmer Until Beans Are Tender - Approx 25-30 Minutes. Once the Beans Are Tender, Reduce the Sauce to Your Prefered Thickness & Mix in the Vinegar. |
