These yummy broad beans taste wonderful as part of a traditional Greek mezze spread. Broad beans are simmered in a tomato puree and olive oil sauce, until soft, then served with feta cheese and slices of ciabatta bread.
- 400g broad beans, fresh and podded, tinned or frozen
- 4 tbsp. extra-virgin olive oil
- 1 onion
- 2 tbsp. tomato puree
- 1 1/2 tsp. dried oregano
- 250ml chicken stock
- Salt and pepper
- 200g feta cheese, drained
If using fresh broad beans, prepare them as needed. If using tinned, drain them and rinse them under a cold running tap before use. Finely dice the onion.
Heat oil in a large frying pan. Add the onion, stir and fry gently for 5 minutes or until softened, sweet and golden, but not browned.
Add the tomato puree, stir and cook for 3-4 minutes. Add the chicken stock, oregano, salt and pepper. Cover partially and simmer for 20-25 minutes or until soft. If there is too much sauce, take the lid off and simmer until all that is left is a thick sauce covering the beans. Arrange in a dish and crumble the cheese all over the beans.