Like many Mediterranean vegetables, these are cooked until quite soft—none of this crisp-tender business—and commonly served at room temperature, making it a fine dish to prepare in advance.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a large skillet or flameproof casserole with a lid over medium heat. A minute later, add the onion, along with some salt and pepper, and cook, stirring occasionally, until it wilts, about 5 minutes. Add the beans, about half the dill, and 1 cup water. Lower the heat, cover, and adjust the heat so the mixture simmers steadily. Cook until the beans are quite tender, 20 to 30 minutes.
Step 2
Uncover and raise the heat so any excess liquid boils away. Add the lemon juice, then stir; taste and adjust the seasoning. Turn off the heat, stir in the yogurt, garnish with the remaining dill, and serve.
