Algerian Broad Beans & Garlic ( Fèves En Sauce ) |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
1 kg broad bean, in the pod |
1 bunch fresh cilantro, chopped (coriander) |
6 garlic cloves |
3 -4 tablespoons olive oil |
1 teaspoon paprika |
1/4 teaspoon cayenne |
1/8 teaspoon black pepper |
salt (1/2 tsp minimum) |
1 -1 1/2 teaspoon vinegar |
600 ml water |
Directions:
1. Top & tail the bean then remove the strings. Leave the beans in their pod. Cut into bitesize pieces - approx 1 long.
2. 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. 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.
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