Summary

Ingredients

• 250 g beans, dried (broad beans)
• 150 g onion (s), quartered
• 5 tablespoon olive oil
• 1 liter water
• 1 teaspoon sugar
• salt
• 2 tablespoon dill, finely chopped and a few twigs for the garnish
• 1 lemon (including 2 tablespoons juice), cut one half into thin slices

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Instructions

1. Wash the dried beans, then soak for 8 hours, drain and wash again. Put the beans with the quartered onions, 3 tablespoons of olive oil, water, sugar and salt in a saucepan and bring to the boil. Put the lid on and cook over low heat for 40 minutes until the beans burst.
2. Drain while the beans are still hot. Put everything through a coarse sieve or puree in a blender. The mixture should then have the consistency of thick yogurt.
3. Put the puree in a saucepan on the stove over low heat, add the dill and simmer for 1 minute, stirring constantly.
4. Pour the puree into a serving bowl, leave to cool for 1-2 hours and season with salt. Mix together 2 tablespoons of olive oil and lemon juice and pour over the puree. Garnish with sprigs of dill and lemon wedges.