Stewed Fava Beans A Family Recipes

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!

JACY'S MIDDLE-EASTERN FAVA BEAN STEW

Steps:

• To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside.
• Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
• Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
• Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen.
• Just before serving, stir in the chopped parsley. Top with the mint, if you like.

BAGHALI GHATOGH (FAVA BEAN STEW)

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.

STEWED FAVA BEANS A FAMILY RECIPE

Steps:

• Simply heat a medium pot on high with some oil and your bay leaf. When oil is hot add in your onion and hot pepper.
• Turn down to med-high. Cook till onion starts to wilt. Add garlic and saute till it starts to brown, add in tomatoes and favas stir well and turn down heat to medium.
• When mixture starts to boil turn down heat to low-med, add in your oregano and sugar give it a stir and cover for about 10-15 mins stirring occasionally.
• After it has cooked for awhile you can season with salt and test if the favas are cooked by trying one to see if it is soft all the way through. Once it is you are ready to serve! Enjoy.

FAVA BEAN STEW WITH BULGUR

Steps:

• In a large, lidded skillet or Dutch oven, heat the olive oil over medium heat. Add the onions. Cook, stirring, until tender, about five minutes. Add the garlic, half the parsley, half the cilantro and salt to taste. Continue to cook for another minute or two, stirring. Add the tomatoes, and cook, stirring often, for 10 to 15 minutes until the tomatoes have cooked down and smell fragrant.
• Add the fava beans, tomato paste, cinnamon, paprika, cayenne and 2 cups water, or enough to just cover the vegetables, and bring to a simmer. Simmer 30 minutes or until the favas are tender and the stew very fragrant. Stir in the remaining parsley and cilantro, grind in some pepper and taste and adjust salt.
• While the stew is simmering, reconstitute the bulgur. Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat and uncover. Place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes. Alternatively, place the bulgur in a medium bowl with salt to taste, and cover with 2 cups hot or boiling water. Allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer, and squeeze out the water.
• Spoon bulgur into wide soup bowls, and top with the fava bean stew. Drizzle on some olive oil, and serve.

STEWED "STUFATO" FAVA BEANS

Steps:

• Sort and rinse beans.
• .Bring 4 cups water to boil in large saucepan.
• Stir in beans and boil for 10 minutes.
• Drain and rinse in cold water.
• Peel outer skin of lava beans and throw out skins.
• Heat olive oil in large saucepan.
• Add scallions and garlic and cook for 2 minutes.
• Add beans and remaining ingredient to pan.
• Bring ingredients to boil, cover and low heat and simmer until beans are tender.
• Add more water if needed.
• Serve over steamed rice.