Algerian Broad Beans & Garlic ( Fèves En Sauce )

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.

• Ready In: 50 mins
• Serves: 4-6

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

Directions

1. Top & tail the bean then remove the strings. Leave the beans in their pod. Cut into bitesize pieces - approx 1" long.
2. 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.
3. 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.