FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)
Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!
Provided by Suzy Karadsheh
Categories Vegan
Time 25m
Number Of Ingredients 15
Steps:
- In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
- In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
- Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
- Serve with pita bread, sliced veggies and olives.
Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg
20 WAYS TO USE FAVA BEANS
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- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fava bean recipe in 30 minutes or less!
Nutrition Facts :
FAVA BEAN PESTO
Steps:
- In a blender, puree all ingredients, except the Parmesan, bread, and manouri, until all ingredients are smooth. The pesto should be thick. Season with salt and black pepper. Fold in the Parmesan cheese. Brush the bread with olive oil and grill or toast. Spread the pesto on the toast and top with manouri.
FAVA BEAN SOUP
Provided by Anne Burrell
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
- Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
- When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
- Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
- Fava beany-weany delicious!
FAVA BEAN SALAD WITH LEMON VINAIGRETTE AND SHAVED MANCHEGO CHEESE
Steps:
- Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.
Nutrition Facts : Calories 329 calorie, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 19 milligrams, Sodium 416 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 14 grams, Sugar 7 grams
HILDA'S FAVAS
Provided by Emeril Lagasse
Categories side-dish
Time 3h40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- In a large heavy saucepan bring 3 quarts water to a boil over high heat. Reduce the heat to medium-low, and add the favas and 2 teaspoons of the salt. Cover and simmer until the beans are tender, about 1 1/2 hours. Drain in a colander and set aside until ready to use.
- In a heavy large saucepan heat the olive oil over medium-high heat. Add the bay leaves, crushed red pepper flakes, and the remaining 1 teaspoon salt and heat for 1 minute, stirring occasionally. Add the onions and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and 7 1/2 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until slightly thickened, about 30 minutes.
- Add the fava beans and continue simmering until the beans are tender, about 1 hour. Toss with andouille or chorizo. Serve immediately, or cool, cover, and refrigerate for up to 3 days.
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Occupation Food WriterPublished Apr 22, 2020Estimated Reading Time 4 mins
- Fava and Fennel Soup. Fava beans are found in nearly every cuisine, but their culinary roots lie deepest in the Mediterranean. This fava and fennel soup is a traditional dish from Sicily and has been enjoyed for thousands of years.
- Sautéed Fava Beans. If you take a minimalist approach to cooking, you know that often, fresh is best. This recipe for sautéed fava beans is easy to fall in love with, simply using double-shelled favas, a dab of butter, and optional seasonings like salt and fresh mint.
- Turkish Fava Bean Purée. If you’re fond of the renowned Turkish delight, think of this fava bean appetizer as the savory version. Its dense texture is well balanced by bright and tangy dill weed but by all means, don’t stop there—parsley, thyme, and rosemary also fair well.
- Dried Fava Bean Soup. This dried fava bean soup is worthy of second servings. The recipe uses double-shelled dried favas, so you won’t end up with the unwelcome lumps or bitter flavor that their outer shell can contribute.
- Fava Bean Stew. Hearty and warm, stews are one of the ultimate comfort foods. This fava bean stew is almost equal parts tomato, so it’s a great vegetarian alternative to the classic chili.
- Moroccan Fava Bean Dip. Street food is deeply integrated into Moroccan culture, especially amongst the bustling backdrops of cities like Marrakech and Fez.
- Falafel with Fava Beans. Besides its delicious alliteration, falafel with fava beans is a delicious dish. Although the variety of falafel made from pure chickpeas is the most recognized in the west, this two bean falafel is commonly found in the Middle East.
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