20 WAYS TO USE FAVA BEANS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fava bean recipe in 30 minutes or less!
Nutrition Facts :
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
BAGHALI GHATOGH (FAVA BEAN STEW)
A popular and beloved stew from northern Iran, baghali ghatogh is an ambassador of early spring produce. Earthy, bright-green fava beans, fragrant dill and an assertive amount of garlic are combined with eggs for a comforting meal. Although shelling and peeling fresh favas is a rite of passage (see Tip), it's a time-consuming task, given the amount needed here (but if you have the time, go for it!). Frozen fava beans are a worthy substitute, but if they aren't available, you can use canned butter beans or frozen lima beans. Just enough eggs are used to give the stew some heft, but they shouldn't overwhelm the vibrant flavors of this verdant stew. The eggs can be incorporated two ways: cracked in and poached, or stirred in to break apart. Baghali ghatogh is typically served over rice with a side of smoked fish and pickled garlic, or with bread.
Provided by Naz Deravian
Categories dinner, lunch, beans, soups and stews, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add the oil and garlic to a medium pot, then set it over medium-low heat. Cook the garlic, stirring often, until fragrant and cooked, taking care not to burn it, 5 to 7 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, dill, 1½ teaspoons salt and ¼ teaspoon pepper. Stir gently so the beans don't break, and cook for about 3 minutes, just so the flavors meld and no longer taste raw.
- Increase the heat to medium-high, add enough water to cover the beans, about 2 cups (or more as needed, if you're using cannellini beans, which absorb more liquid), and bring to a gentle boil. Partially cover with the lid barely ajar, reduce the heat to medium-low, and gently simmer, stirring occasionally, until the beans are tender, but still maintain their shape (no mushy beans please), and the flavors have come to life, about 12 minutes.
- Taste the beans and liquid for salt and pepper, and adjust as needed. The stew should be juicy enough to serve over rice, but if it seems too liquidy, remove the lid and cook a little longer to reduce it, keeping in mind that the eggs will also thicken it up. Add a little more water if the stew is too thick.
- Increase the heat to medium and add the eggs one at a time. If poaching whole eggs, use 4 eggs and make individual wells in the stew before adding each egg. Cook, uncovered, until the whites set and the yolk is cooked to desired consistency, 3 to 5 minutes. (Alternately, you can stir the eggs in: Add 3 eggs, then run a spoon through each egg to break them apart and cook, slightly covered, until the eggs set, about 3 to 5 minutes.) Taste, add more water if the stew is too thick, adjust seasoning and serve.
ETHIOPIAN FAVA BEANS
Fava beans have a nutty taste. This is a really yummy way to prepare them. Recipe by Angela Shelf Medearis.
Provided by LifeIsGood
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the beans in a large pot and cover with the water. Boil until the beans are tender but not mushy. This could take anywhere from 5 to 15 minutes, depending on the freshness of the beans.
- In a skillet, heat the oil until it is hot (but not smoking) and then saute the onion and garlic. Add the cayenne, cumin and salt. Cook until the onion has softened, about 5 minutes, stirring occasionally.
- Add the onion and garlic mixture to the beans and bring to a boil. Reduce the heat and simmer for about 30 minutes.
- Enjoy!
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- 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.
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