About this recipe:Fresh broad beans are among the most anticipated summer vegetables. You can use fresh broad beans for this recipe - just go about cleaning them as needed. But this traditional Greek dish can be enjoyed year round with tinned or frozen broad beans, which is almost just as good! Serve with crusty bread and good feta for a hearty vegetarian main.
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Method Prep:5min › Cook:30min › Ready in:35min
Heat the olive oil in a large saucepan over medium heat. Add the grated onion and saute gently for 5 minutes, or until soft and translucent. Ensure that the onion doesn't brown.
Add the broad beans to the saucepan (if using tinned, drain first), and saute gently for a minute. Raise the heat to medium-high and add the water and tomato puree. Add the oregano, salt and pepper. Cover partially and cook at a strong simmer for a further 20 to 25 minutes, or until the broad beans are soft. Note that you don't want any water left in the pan; if you're getting toward the end of cooking and notice there's too much water, uncover the pan so that as much water as possible evaporates, leaving a rich tomato and olive oil sauce.
To enjoy koukia the traditional Greek way, serve a big plate of broad beans as a main course with some crusty bread to mop up the sauce, and slices of good feta. This could also work well as a side dish, or as part of a meze spread.
excellent, easy and tasty. Used this recipe for my field beans, wizard because I did not have time to make them into falafal. I shall def. use it for my wizard field as well as the traditional broad beans many many times in future. - 03 Aug 2014