Beans and corn cobs are something I've been waiting for all year (almost as much enthusiasm as for asparagus). It is a pity that these pleasures end so quickly. I try to use them in 100% to enjoy them until the next season.
Many of us associate broad beans in a traditional way - cooked and later fired from shells. Served mostly with butter and parsley (in my case it is usually coconut oil and dill). Broad beans can be used as a separate dish or as an addition to other dishes.
Baked broad beans with dill
- 1 kg broad beans
- half a bunch of dill
- 1 white onion
- 5 garlic cloves
- oil for sprinkling beans
Beans are washed and dried with a paper towel. We throw it on a baking sheet. Peel and cut the onion into 4 parts. Garlic is not peeled (after roasting it has a very delicate taste. It can be used, for example, for bean and garlic paste), only put in the broad bean. After chopping, put the onion on a baking tray, where there is broad bean and onion. Salt the whole, add pepper and sprinkle with oil. Bake 25 minutes in 180 degrees (without hot air).
After removing from the oven, sprinkle broad beans with generously chopped dill. Beans we eat with shells.
Enjoy your meal 🙂