500 g broad beans soaked in water overnight
½ cup extra virgin Greek olive oil
500 small onions, peeled
6 garlic cloves, peeled
450 chopped tomatoes (eventually a good quality tin tomatoes )
3 bay leaf
Salt and pepper
¼ teaspoon cumin
3 tbsp vinegar
1
Place in a pot with fresh water, bring to a boil, and simmer for 15 minutes. Remove and strain.
2
Bring the beans back to the pot with the rest of the ingredients with 1½ cups of water, except the olive oil, salt and pepper. Cover and bring to a boil. Reduce heat and simmer for about 1 hour, or until the beans are tender. Then you add the olive oil, salt and pepper. Cook for a few more minutes.
Ingredients
500 g broad beans soaked in water overnight
½ cup extra virgin Greek olive oil
500 small onions, peeled
6 garlic cloves, peeled
450 chopped tomatoes (eventually a good quality tin tomatoes )
3 bay leaf
Salt and pepper
¼ teaspoon cumin
3 tbsp vinegar
Directions
1
Place in a pot with fresh water, bring to a boil, and simmer for 15 minutes. Remove and strain.
2
Bring the beans back to the pot with the rest of the ingredients with 1½ cups of water, except the olive oil, salt and pepper. Cover and bring to a boil. Reduce heat and simmer for about 1 hour, or until the beans are tender. Then you add the olive oil, salt and pepper. Cook for a few more minutes.
