Prep 5 mins
Cook 45 mins
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.
- 1 kg broad bean, in the pod
- 1 bunch fresh cilantro, chopped (coriander)
- 6 garlic cloves
- 44.37-59.16 ml olive oil
- 4.92 ml paprika
- 1.23 ml cayenne
- 0.59 ml black pepper
- salt (1/2 tsp minimum)
- 4.92-7.39 ml vinegar
- 600 ml water
- 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.
Very savory. Loved the combo with the bread! However a bit too oily for my taste, next time I'll cut down on it.
This was a hit. Definitely not boring or bland by any standard, and the taste may be too strong for some people. I accidentally doubled the paprika, cayenne, black pepper, and vinegar (because I was halving the recipe). So next time I'll be more careful. We really liked it as is, but I think next time I'll try reducing the cilantro just a bit (maybe 3/4 of a bunch). Also I shelled the fava/broad beans because mine are not "young" favas, and I've always read that you only include the pod if they are young and tender ones. Bread is a must!!! (although I might try rice at some point)