Come experience the rustic charm of Greek cuisine with our Greek Broad Beans & Vegetable Casserole recipe.
This hearty dish brings together tender broad beans, potatoes, carrots, and garlic, all cooked in olive oil and fresh lemon juice for a cozy, country-style meal.
With its simple ingredients and comforting flavors, it’s perfect for anyone who loves wholesome, plant-based and home-cooked food.
In our last cooking journey, we discovered the special vegetable kohlrabi in our Honest & Rustic Greek Vegetable Stew, and we were so happy to see how much you all liked it!
Today, we’re using another vegetable that’s not as well known: broad beans.
Broad beans are a rich source of fiber, protein, and important vitamins such as folate and iron.
Plus, they’re a great addition to any plant-based menu, adding some tasty variety to your home cooked meals.
What Makes This Recipe Worth Trying:
- Simple and straightforward.
- Perfect for both vegetarians and vegans.
- Ideal for adding diversity to a plant-based diet.
- Prioritizes whole foods as its foundation.
- Fulfilling and hearty, yet made with just a few simple ingredients.
- Created with longevity and nourishment as top priorities.
- Provides an authentic, warm, and rustic dining experience.
- Rich in fiber, vitamin C, vitamin K, potassium, manganese, iron, antioxidants, healthy fats, and complex, good carbohydrates, essential for proper bodily functions and nourishment.
Greek Broad Beans & Vegetable Casserole
Ingredients
- 500 g fresh broad beans
- 3 potatoes
- 1 carrot
- 1 red onion
- 1 clove of garlic
- 1 bunch fresh dill
- 6 tbsp olive oil
- juice of 1/2 a lemon
- some salt
- 1/2 L water
Instructions
- Begin by preparing the broad beans: rinse, remove fibrous strings from the sides, and slice each into 3 pieces.
- Peel and slice the carrot, dice the onion and the garlic, chop the dill. Peel and quarter the potatoes and squeeze lemon juice.
- In a deep frying pan, heat olive oil and sauté the onions over high heat until they turn golden, stirring continuously.
- Add carrot for 1 minute, followed by potatoes, and sauté for 2 minutes.
- Reduce heat to medium. Introduce broad beans, dill, garlic, water, and about 2 teaspoons of salt.
- Bring to a boil, then lower the heat, cover, and simmer for about 30 minutes. In the last 10 minutes, uncover and add the lemon juice, cooking until excess liquid evaporates. Enjoy!
Tips for Making This Recipe:
Thoroughly clean and trim the broad beans, removing any fibrous strings running along the sides.
If you don’t have broad beans, use green beans as a substitute.
For a twist, consider adding diced eggplant.
For a complete meal, serve with fried eggs and fresh bread.
Broad beans used to be more popular in the past, but they’re making a comeback due to their nutritional benefits.
They offer a good dose of protein and fiber, aiding digestion and keeping you feeling satisfied.
Additionally, they supply essential nutrients like folate, manganese, and vitamin K, supporting your overall health and well-being.
Broad beans can be enjoyed fresh in salads, cooked in various methods, mashed with seasonings, added to soups and stews, used in pasta and risotto.
Please share this recipe with anyone you think may benefit, thank you!
Here’s a complimentary FREE eBook we’ve put together to kickstart your journey into the Blue Zones lifestyle!
Inside, you’ll discover 5 incredibly tasty and budget-friendly dinner recipes that are not only easy to prepare but also packed with goodness.
Download your free copy here:
All recipes found here are our original creations. We developed them in our humble kitchen, to help you follow the guidelines of the ‘Blue Zones’ diet and the ‘Ikarian’ diet in a simple, tasty and uncomplicated way
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For more info and tips on how to cook legumes and beans check out our popular short video:
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