Recipe for Benedictine Nuns - Broad Beans with Dill 
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Yield:
1 servings
Ingredients:
Amount Ingredient
90 gm Young fresh broad beans in their pods, (2 pounds)
15 ml Olive oil, (1/4 pint)
2 x Onions, chopped
2 x Cloves garlic, peeled and finely chopped
2 tbl Lemon juice
Salt
2 tsp Sugar
30 ml Boiling water, (1/2 pint)
2 tbl Freshly chopped dill
Instructions:
Instructions: Wash the beans, top, tail and string them where necessary. Heat the oil in a large, heavy, lidded pan. Saute the onions and garlic to soften. Reduce heat, add the beans in their pods and the lemon juice and season with salt and sugar. Stir, and stew gently for 15 minutes stirring occasionally. Add water and half the dill, adjust to a gentle simmer and cook for 1 hour until the pods are very tender.

Leave to cool. Pour the lot into a dish with rest of the dill. Serve with the yoghurt and hot pita bread. This dish improves with keeping.

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