Plenty: Vibrant Recipes from London's Ottolenghi
Mixed Beans with Many Spices and Lovage
Page 192
Cuisine: Middle Eastern | Course Type: Main Courses
(1 review)
View photos (1)Tags: vegetarian rice curry beans broad beans sugar snaps flat beans
Recipe Reviews
friederike from Berlin,
Quite nice. Some of the beans we used (flat beans and sugar snaps) took quite a while to cook, and so we had to add water a few times to prevent them from burning. By the time they were cooked, the other beans (broad beans) were mushy - though that might have been our fault, as we used broad beans from a glass - I think that these are pre-cooked, not raw. We couldn't find lovage, so we tried using some celery leaves (hey, it said lovage tastes like of celery!), but in the end we didn't have the idea that it mattered. We served it with plain white rice and it made a lovely vegetarian meal.
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