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 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

Place in a pot with fresh water, bring to a boil, and simmer for 15 minutes. Remove and strain.


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.