Algerian Broad Beans & Garlic ( Fèves En Sauce )
At a Glance
- Prep
- 5 minutes
- Cook
- 45 minutes
- Total
- 50 minutes
- Servings
- 4-6 serving(s)
Categories
- One Dish Meal
- Side Dish
- African
- Algerian
- Stove Top
- Easy
Dietary
- Low Cholesterol
- Vegan
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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.
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Equipment
Large heavy-bottomed pan or Dutch oven
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
Instructions
Top & tail the bean then remove the strings. Leave the beans in their pod. Cut into bitesize pieces - approx 1" long.
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.
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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