Best 2 Algerian Broad Beans Garlic F Recipes

ALGERIAN BEEF

Algerian Beef image

Highly seasoned beef pairs with kidney beans and hominy in this Latin-inspired dish. Hominy is corn that has been soaked in lime or lye. The result is a versatile grain with a chewy texture and a very light, smoky-sour flavor.

Provided by Mike 2

Categories Low Cholesterol

Time 28m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
1 1/2 cups onions, chopped
1 cup green bell pepper, chopped
3 garlic cloves, crushed
8 ounces kidney beans
8 ounces hominy
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 cups water

Steps:

In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
*NOTE:Without adding the water, meat mixture can be used as an empanada filling.

Nutrition Facts : Calories 217, Fat 8.2, SaturatedFat 3.2, Cholesterol 49.1, Sodium 633.9, Carbohydrate 16.7, Fiber 4.2, Sugar 3.9, Protein 18.5

ALGERIAN BROAD BEANS & GARLIC ( FèVES EN SAUCE )

Algerian Broad Beans & Garlic ( Fèves En Sauce ) image

Here is my traditional recipe for Ros Bratel, which is a very old recipe from Algeria. It is simple to make with just a few ingredients & is really delicious. Eat it with plenty of fresh crusty bread for an inexpensive, light meal or have it as a side to roasted meats etc.

Provided by Um Safia

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 kg broad bean, in the pod
1 bunch fresh cilantro, chopped (coriander)
6 garlic cloves
3 -4 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon cayenne
1/8 teaspoon black pepper
salt (1/2 tsp minimum)
1 -1 1/2 teaspoon vinegar
600 ml water

Steps:

Top & tail the bean then remove the strings. Leave the beans in their pod. Cut into bitesize pieces - approx 1" long.
Peel & mince the garlic & place in a large, heavy bottomed pan (I like to use my Le Creuset Casserole / Dutch Oven) with the beans. Saute for 2 minutes.
Add the rest of the ingredients, cover & simmer until beans are tender - approx 25-30 minutes. Once the beans are tender, reduce the sauce to your prefered thickness & mix in the vinegar.

Nutrition Facts : Calories 277.7, Fat 10.8, SaturatedFat 1.5, Sodium 1140.2, Carbohydrate 33.2, Fiber 9.8, Sugar 0.2, Protein 14.2

Tips:

For the best flavor, use fresh, young broad beans. If you can't find fresh beans, you can use frozen or canned beans, but they will not be as flavorful.
To easily remove the beans from their pods, blanch them in boiling water for a few minutes, then rinse them in cold water. The beans will slip out of the pods easily.
If you don't have a food processor, you can mash the beans with a fork or potato masher. However, a food processor will give you a smoother consistency.
To make the dish more flavorful, add a pinch of cumin or coriander to the spice mixture.
Serve the dish immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Algerian broad beans with garlic and lemon is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The beans are creamy and flavorful, and the garlic and lemon add a bright, citrusy flavor. This dish is also a good source of protein and fiber. So next time you're looking for a new and exciting way to cook broad beans, give this Algerian recipe a try.