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.

Ingredients

4 serv.

kg broad bean, in the pod1 kg
bunch fresh cilantro, chopped (coriander)↗1
garlic cloves↗6
tablespoons olive oil↗3 -4 tablespoons
teaspoon paprika↗1 teaspoon
teaspoon cayenne↗1⁄4 teaspoon
teaspoon black pepper↗1⁄8 teaspoon
salt (1/2 tsp minimum)↗
teaspoon vinegar↗1 - 1 1⁄2 teaspoon
ml water↗600 ml

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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