Recipe of the Week - Broad Beans with Dill

Recipe of the Week – Broad Beans with Dill


At the early stage of the broad bean season, the baby pods can be eaten whole, but they must be tiny to be eaten this way (the size of your little finger).  Here’s a really interesting recipe that does just that and pairs them with dill, also in season.  Serves 4.




  • 450g young fresh broad beans in their pods
  • 50ml olive oil
  • 2 onions, chopped
  • 2 cloves garlic, peeled and finely chopped
  • ½ lemon, juice only
  • 250ml vegetable stock
  • 2 tbsp fresh chopped dill
  • a dollop of Greek-style yoghurt (optional)




Wash the beans, top, tail and string them where necessary. Heat the oil in a large heavy-lidded pan and add the onions and garlic. Cook for 2-3 minutes to soften. Add the beans in their pods and the lemon juice and toss to combine. Add the stock, bring to the boil and cook for 20-25 minutes until the pods are very tender. Cover and reduce heat to a gentle simmer. At the end of cooking, add the dill. Serve warm. Add a generous dollop of Greek-style yoghurt.


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