It is the the season of fresh broad beans or baby Lima beans, besides eating them raw with a drink and a slice of cheese, broad beans adapt to tastes and flavors. This classic dish from Lebanon, often uses the whole pod cut up in pieces.
There is no need to peel the beans, it saves time and keeps the taste intense. Delicious on its own, with fish or with a bowl of plain yogurt.
- 250 g or 1 2/3 cup green broad beans or baby lima beans
- 250 g or 1 1/3 cup basmati rice
- 50 g or 4 tablespoons fresh coriander leaves, finely chopped and few more leaves for garnish
- 2 small onions, finely chopped
- 4 garlic cloves, crushed
- 4 tablespoons olive oil
- ½ teaspoon freshly milled black pepper
- 2 tablespoons toasted pine nuts
- 500 ml/ 2 1/4 cups water
- Sauté the onions in olive oil on medium to low heat for 5 minutes.
- Incorporate the crushed garlic, cook for 1 additional minute, add the coriander, and stir until wilted.
- Add the beans and cook for 1 to 2 minutes. Season with black pepper and check for salt, adding some to taste.
- Combine the mixture with rice and water, increase the heat and bring to a boil.
- When the water starts to boil, reduce the heat to low, cover and simmer for 16 to 18 minutes.
- In a separate pan, toast the pine nuts with 1 tablespoon of oil until brown. Lift onto kitchen paper with a slotted spoon and set aside.
- Let the rice rest, covered, for 10 minutes; fluff it with a fork and serve garnished with pine nuts and coriander leaves.
- Eat with yogurt.