Broad Beans with Olive Oil
500 g fresh torchon
- ½ cup olive oil
1 onion – chopped for cooking
Salt
Dill
In a mixing bowl, add water and flour, then add the shelled broad beans. Let them sit while you prepare the other ingredients. Heat a saucepan over medium heat. Add olive oil and finely chopped onions to the heated saucepan and sauté until softened. Add the broad beans that have been soaking in water to the sautéed onions. Sprinkle with salt, pepper, granulated sugar, and flour, and mix. Then add water and cook over medium heat for 20 minutes. Remove the cooked broad beans from the heat and let them cool in the saucepan. Transfer the cooled broad beans to a serving plate and sprinkle with finely chopped dill. Serve with yogurt on the side.
