Fava Beans With Tomato Garlic Sauce Recipes

FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)

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.

FRESH PASTA WITH FAVAS, TOMATOES, AND SAUSAGE

Steps:

• Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
• Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.

TA'AMEYA (EGYPTIAN FALAFEL)

Steps:

• Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
• Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
• Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
• Shape fava bean mixture into balls. Roll in sesame seeds to coat.
• Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.