Koukia lathera (Greek broad beans)
Makes: 2 main courses
- 3 to 4 tablespoons olive oil
- 1 onion, grated
- 400g tinned or frozen broad beans
- 250ml water (or as needed)
- 2 tablespoons tomato puree
- 1 to 2 teaspoons dried oregano
- sea salt and freshly ground black pepper to taste
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.
V Easy and tasty. I think this may become a staple as I grow the beans on our allotment. - 27 Jun 2010
Used different ingredients. Didn't have any tomato puree, so just used a tin of chopped tomatoes instead, and Schwartz Italian seasoning. - 27 Jun 2010