SPICED FAVA BEAN STEW (ESTOFADO DE HABAS CON ESPECIAS)
This wonderful Bolivian recipe is the rich man's breakfast, the shopkeeper's lunch, and the poor man's supper.
Provided by David Taylor
Categories Dinner
Time 1h55m
Number Of Ingredients 22
Steps:
- A night before measure the dry fava beans into a pot. Add boiling water and cook for a minute and drain the water. Cover with cold water and let it rest overnight.
- They will double the size and the skin should be easy to peel. Peel coverings and set aside
- Put the ingredients together for the sauce
- Cut the meat by hand in thin small sliced pieces.
- Peel the potatoes and cut them in 3 pieces or keep them in a piece if they are the small.
- Peel and dice the onion and dice the tomatoes into small pieces.
- Heat 2 tbsp oil and add the red spicy paste, garlic and cumin. Cook for 2 min and add the onion, cook for 5 min until onion is clear.
- Add the meat and mix. Cook for another min and add the tomatoes
- Cook for about 3 min until meat is tender, add the oregano, salt, sugar, pepper and parsley.
- Mix and add the fava beans.
- Add the chicken broth and the potatoes and mix. Cover the pot and cook until potatoes are cooked. It's so much better if you use small potatoes, they will cook faster and they are going to be bite sized.
- If it dries during this process, add more chicken broth or hot water.
- Serve warm with rice or just by itself. Top with scallions or green onion that are cut and washed. Enjoy!
JACY'S MIDDLE-EASTERN FAVA BEAN STEW
This is called 'Middle-Eastern' fava bean stew and not 'Moroccan' because I have also borrowed flavors from my Lebanese roots. This stew came to me on a Saturday afternoon when we were desperately low on groceries and had no meat in the freezer. The first time my carnivorous partner tried it, he honestly thought it contained meat. I have made this many times, and he devours it with relish! To make this dish completely vegetarian/vegan, omit the anchovies. Serve with steamed basmati rice, couscous or bulgur.
Provided by XjacyX
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 2h5m
Yield 6
Number Of Ingredients 26
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.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 45.1 g, Cholesterol 2.3 mg, Fat 11.4 g, Fiber 11.9 g, Protein 11.7 g, SaturatedFat 1.5 g, Sodium 757.8 mg, Sugar 9.1 g
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.
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
FUL MUDAMMAS (FROM SCRATCH)
The BEST recipe for ful mudammas, or stewed fava beans, cooked from scratch.
Provided by By Noha ElSharkawy
Yield 12
Number Of Ingredients 19
Steps:
- Wash and sort the fava beans. Place beans into a pressure cooker, add the onion and garlic, and cover with 10-12 cups of water. Cook on high pressure for at least 60 minutes. Do not add salt, as it inhibits cooking. Once the beans are cooked soft, you can remove the lid and add the spices and additional diced garlic and onions, lemon juice, and olive oil. Simmer for another 30-60 minutes, until the beans are very tender and flavorful. Portion the cooked beans into storage containers or ziplocs and freeze; be sure to store it with some of the cooking liquid. If you will add cooked chickpeas, you can place them in the container and freeze them with the fava beans. When you are ready to serve the beans you simply can pour them into a pot to reheat it and add the final toppings.
- Simmer 1 cup of stewed fava beans with the tahini OR tomato sauce, and 1/4 cup of cooked chick peas, over medium-high heat. If there is not enough liquid with the beans, add 1/4 c water to prevent drying out the beans. Remove from heat after 5 minutes, or after most liquid is absorbed. If you like you beans softened, as Egyptians do, this is the time to mash them gently with a fork or masher. Some people even puree it smooth, but we definitely like some texture and chunky beans. After mashing the beans, add the lemon juice (omit if you are cooking in tomato sauce), chopped tomato, onions, garlic, and parsley. Add 1 tbsp of the olive oil. Toss lightly. Garnish with the remaining chickpeas and parsley on top, and drizzle remaining olive oil. Serve with warm pita bread.
FAVA BEAN STEW (KOUKIA YAHNISTA OR YAHNI)
A delicious savory bean stew of Fava or Broad beans simmered with tomatoes and onions. A great Lenten or Vegetarian meal or side dish.
Provided by Lynn Livanos Athan
Categories Entree
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Add beans plus enough water to cover beans by 2 inches to a pot.
- Add 2 tablespoons salt and stir.
- Bring beans to a rolling boil.
- Turn off heat, cover, and soak for an hour.
- Drain and rinse beans under cold water before using.
- Gather the ingredients.
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onions and sauté until tender, about 5 minutes.
- Add the tomatoes, parsley, cumin, and bay leaves and continue to sauté for another 5 to 10 minutes until the flavors are nicely combined.
- Add the water to the pot and bring to a boil.
- Add the fava beans and lower the heat to a simmer. Simmer covered for 45 minutes.
- Remove the cover and season with salt and freshly ground black pepper.
- Simmer another 10 to 15 minutes until the beans are tender cooked but not mushy.
- Discard bay leaves.
- Serve with a drizzle of your favorite extra-virgin olive oil and a sprinkle of fresh parsley.
- Enjoy!
Nutrition Facts : Calories 206 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 262 mg, Sugar 4 g, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
LAMB AND FAVA BEAN STEW
The Lamb and Fava Bean Stew recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 2h
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and brown the meat on all sides.
- Add the onions and cook gently until soft but not brown then add the garlic, cumin seeds, paprika and turmeric.
- Cook for 2 minutes then add the tomatoes, stock, thyme and bay leaves. Season with salt and pepper, bring to a boil and simmer very gently for 1 1/2 hours or until the meat is very tender. Add a little water if the meat is becoming dry.
- Serve with the beans scattered over.
SCAFATA DI FAVE ~ UMBRIAN FAVA BEAN STEW
This rich fava bean stew is hearty enough to be a main course entree.
Provided by Deborah Mele
Categories Soups & Stews
Time 55m
Number Of Ingredients 13
Steps:
- Remove the fava beans from the pods.
- In a large heavy saucepan, heat the olive oil and cook the pancetta, carrots, onions and celery until the vegetables have softened and the pancetta has begun to brown, about 10 minutes.
- Add the garlic and continue to cook another minute or two, then add the chopped tomatoes and fava beans and mix well.
- Season with the salt, pepper, red pepper flakes and half the fresh parsley.
- Cook for about 30 minutes or until the fava beans are tender to the teeth.( If the stew is too thick you can thin it with a bit of broth or water.)
- Once cooked, remove from the heat and stir in the remaining parsley.
- Serve warm in individual bowls with a drizzle of the extra virgin olive oil and the warm toasted garlic bread.
Nutrition Facts : Calories 500 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 16 grams fat, Fiber 18 grams fiber, Protein 26 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 cups, Sodium 841 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
PORTUGUESE FAVA BEAN STEW
I always loved fava beans stewed Portuguese style. But there is always something missing from the recipes I have. I adjusted the spices and added some chourico, a Portuguese sausage similar to linguica or chorizo. I think this version makes a great dish. Make sure you have plenty of crusty bread for dipping in the sauce!
Provided by Dawne
Categories Soups, Stews and Chili Recipes Stews
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Warm the olive oil in a saucepan over medium heat, add the onion and garlic; cook and stir until golden brown. Stir in the chile paste, tomato sauce, water, parsley, salt, pepper, paprika, and sausage.
- Bring the sausage mixture to a boil over high heat; reduce the heat to low and simmer for 40 minutes. Mix in the fava beans and cook 10 minutes for firm beans, or up to 30 minutes for softer beans.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 30 g, Cholesterol 39.7 mg, Fat 20.9 g, Fiber 7.2 g, Protein 15.3 g, SaturatedFat 6.5 g, Sodium 815.2 mg, Sugar 3.4 g
VERACRUZ-STYLE FAVA BEAN STEW
I made a hearty stew of dried fava beans Veracruz-style. It is comforting, spicy, tangy, and it pairs perfectly with rice.
Provided by Dora Stone
Categories Soup
Time 1h30m
Number Of Ingredients 11
Steps:
- Place fava beans in a large pot and cover with water. Bring to a simmer and let cook for 40 minutes or until the beans are tender.
- While the beans are cooking, heat oil in a large pot set to medium heat. Add onions and sweat for 3-4 minutes or until the onions are tender and translucent. Add the garlic and cook for 2 more minutes.
- Pour the crushed tomatoes over the onions and simmer for 3 minutes.
- Add the olives, capers, oregano, pickled jalapeños, and bay leaf. Mix well.
- Drain the cooked fava beans and add them to the pot with the onion mixture.
- Pour 1 cup of vegetable broth into the pot and simmer for 15 minutes.
- Season to taste and serve with rice.
Nutrition Facts : Calories 127 kcal, Carbohydrate 14 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 729 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
AUTHENTIC GREEK FAVA RECIPE (YELLOW SPLIT PEAS PUREE)
Creamy and super tasty! If you' ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe.
Provided by Eli K. Giannopoulos
Categories Dips
Time 55m
Number Of Ingredients 8
Steps:
- Rinse the split peas with plenty of water.
- Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
- As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
- Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!
Nutrition Facts : ServingSize 1 portion, Calories 248kcal, Sugar 5.6g, Sodium 241.6mg, Fat 7.2g, SaturatedFat 1g, UnsaturatedFat 5.8g, TransFat 0g, Carbohydrate 35.8g, Fiber 13.4g, Protein 12.3g, Cholesterol 0mg
FAVA BEAN STEW
I've also made this stew with lima beans and it was just as delicious! I challenge you meat-and-potatoes people to try this different stew...I guarantee you'll become legume-lovers!
Provided by MMers
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove beans from pods to make 4 cups.
- Place beans in a large saucepan and cover with water (1 inch above level of beans).
- Bring to a boil, reduce heat and simmer for about 40-50 minutes or until tender.
- Drain and set aside.
- Remove casing from sausage.
- In large saucepan, heat oil over medium-high heat.
- Cook sausage, breaking up with a spoon, until no longer pink.
- Drain off fat.
- Add onion and garlic; cook, stirring often, for about 5 minutes or until softened.
- Add fava beans, tomatoes, pepper and half each of the basil and oregano.
- Bring to a boil; reduce heat and simmer, stirring often, for about 15 minutes or until stew has thickened and beans are tender.
- Stir in remaining basil and oregano.
- Serve sprinkled with Feta cheese.
MOROCCAN-SPICED FAVA BEAN STEW
This is an untried recipe from Robin Robertson's Vegan Planet. I probably won't be trying it until fava beans are in season again but it sounds so good that I thought I'd post it in case anyone else wants to try it with dried, frozen or canned fava beans. The recipe notes that if favas are unavailable, you can substitute butter or lima beans. Serve over couscous or rice.
Provided by VegSocialWorker
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the dried fruit and raisins in a small heatproof bowl. Add boiling water to cover and soak for 20 minutes to soften. Drain and set aside.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Add the garlic, cumin, and cinnamon and cook, stirring, for 30 seconds.
- Add the tomatoes, green beans, and stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
- Add the favas, peas, fruit, salt and pepper to taste. Simmer, uncovered, until the flavors are blended and the desired consistency is achieved, about 10 minutes.
- Sprinkle with cilantro and serve.
Nutrition Facts : Calories 262.6, Fat 4.4, SaturatedFat 0.6, Sodium 67.5, Carbohydrate 50.7, Fiber 11.1, Sugar 15.2, Protein 10
FUL MEDAMES (EGYPTIAN FAVA BEAN STEW)
Categories Soup/Stew Bean Vegetable Stew Hanukkah Low Carb Low Fat Vegetarian Quick & Easy High Fiber Low Sodium Low/No Sugar Wheat/Gluten-Free Dinner Lunch Fall Spring Winter Healthy Kosher Vegan
Yield 4 bowls
Number Of Ingredients 12
Steps:
- 1. In a large flameproof casserole over medium heat, heat the olive oil. Add the onions and garlic and cook, stirring often, for 8 minutes. 2. Stir in the cumin and crushed red pepper. Cook, stirring, for 1 minute. Stir in sesame seeds. Cook 1 minute more. 3. Add the fava beans, lemon rind and juice, and water. Bring to a boil, lower the heat, set on the cover askew, and simmer for 20 minutes. 4. Remove 1/3 of the bean mixture from the pot. With a potato masher, mash the beans. Stir the mashed beans back into pot. Season with salt and pepper. Remove 2 cups of the stew for the pita pockets. 5. Ladle the remaining stew into bowls and garnish with chopped parsley and olive oil. Serve with a crusty loaf.
PORTUGUESE FAVISH
Easy recipe for Portuguese Favish which is the ultimate comfort food.
Provided by Denise Woodward
Categories Soups and Stews
Time 25m
Number Of Ingredients 8
Steps:
- In a large and deep frying pan over medium heat cook the Chouriço for 2 minutes. Add the onion, stir and cook for 3 minutes. Stir in the garlic, crushed red pepper, and the fava beans into the onion mixture. Pour in the wine, stir and lower the heat to a low simmer. Cook until the fava beans are tender; about 10 minutes. Stir often. Add the parsley, stir and then remove from the heat. If you are cooking the eggs with the fava beans, crack each egg into the mixture and cook to your liking. If you want to top with poached eggs as I do then poach separately and add the eggs after stirring in the parsley. Serve. Eat.
FAVA BEAN, PEA, AND ARTICHOKE STEW
Steps:
- Prepare fava beans:
- Blanch beans in a 2-quart pot of boiling water 1 minute, then drain in a sieve and immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins (it's not necessary to peel edamame, if using).
- Prepare artichokes:
- Fill a large bowl with 4 cups cold water and squeeze juice from 2 lemon halves into bowl.
- Cut off stem of 1 artichoke and reserve. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
- Cut remaining leaves flush with top of artichoke bottom using a paring knife, then quarter bottom. Cut out fuzzy choke and purple leaves with paring knife. Trim dark green fibrous parts from base and side of artichoke, then rub cut surfaces with a remaining lemon half and put artichoke bottom in bowl of acidulated water.
- Trim 1/4 inch from end of reserved stem to expose inner core, then trim sides of stem down to pale inner core (don't worry if remaining stem is very thin). Rub cut surfaces with lemon half and put in bowl of acidulated water. Trim remaining artichokes, including stems, in same manner.
- Prepare stew:
- Drain artichokes and cut crosswise into 1/4-inch-thick slices, including stems. Cook guanciale and onion in oil in a 5-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, about 6 minutes. Add sliced artichokes, fava beans, and remaining ingredients and simmer, covered, stirring occasionally, until vegetables are tender, about 45 minutes.
More about "fava bean stew food"
FUL MEDAMES RECIPE: HOW TO MAKE FAVA BEAN STEW - …
From masterclass.com
3.8/5 (5)Category EntreeCuisine EgyptianTotal Time 2 hrs 30 mins
- 1. Drain soaked or canned beans and rinse under cold water. In a medium pot, cover beans with cold water by 1 inch.
- 2. Bring to a boil over medium heat, then reduce to a simmer and continue to cook until very tender and soupy, about 2 hours for dried beans and 15 minutes for canned beans.
- 3. Use a ladle to remove 1–2 cups of beans and cooking liquid. Use a potato masher or fork to mash the beans, then return to the pot with olive oil, cumin, chile powder, salt, pepper, and garlic.
- 4. Simmer until liquid is reduced and flavors have melded, about 5–10 more minutes. Remove from heat and stir in lime or lemon juice. Serve with lime or lemon wedges, eggs, and onion.
SPRING VEGETABLE STEW WITH FAVA BEANS AND PEAS - …
From mangiabedda.com
Reviews 4Servings 8-10Cuisine Sicilian-ItalianCategory Main Dish,, Side Dish
- Defrost the fava beans and green peas according to package instructions. Wash and chop green onions Wash and chop fennel fronds Peel and dice the potato.
- Add all ingredients in a tall sauce pan. Cover with 2 cups of water, olive oil and salt and pepper.
10 BEST DRIED FAVA BEANS RECIPES - YUMMLY
From yummly.com
3/5 (2)
10 BEST PORTUGUESE FAVA BEANS RECIPES | YUMMLY
From yummly.com
3/5 (2)
FOOL, FUL, FUUL? FAVA BEAN STEW - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
FAVA BEAN STEW - SAVEUR
From saveur.com
HEARTY FAVA BEAN STEW - BROAD BEAN STEW
From sourandsweets.com
5/5 (1)Category Side Dish
- Add ¼ cup of oil to the pressure cooker, add stew meat and saute for 2-3 minutes. Add 2 cups of hot water. Cook on high pressure for 45 minutes. Once cooked, strain the meat from the meat stock.
- In a saucepan, add 2 tbsp of oil, tomato paste, pepper paste, saute for 3 minutes on medium heat until you have a beautiful red vibrant color.
BEER-BRAISED CHICKEN STEW WITH FAVA BEANS ... - FOOD & WINE
From foodandwine.com
4/5 Total Time 2 hrsServings 8
- In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes. Let the anise seeds cool slightly, then crush with the side of a knife.
- In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne. Add the lemon juice and puree. Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil. Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.
- Meanwhile, bring a medium saucepan of water to a boil. Add salt and the fava beans and cook for 1 minute; using a slotted spoon, transfer the fava beans to a small bowl and let cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas.
- Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the chicken thighs to a platter.
8 DELICIOUS WAYS TO USE SPRING FAVA BEANS
From thespruceeats.com
Occupation Food WriterPublished 2020-04-22Estimated Reading Time 5 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.
- Roasted Rabbit and Fava Pesto. This dish is a true springtime anthem, characterized by fresh flavors and simple cooking methods. But possibly the best part about this recipe is the versatility of its fava bean pesto.
- 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.
LAMB AND FAVA BEANS - MIDDLE EASTERN STEW
From toriavey.com
4.5/5 (6)Total Time 1 hr 45 minsCategory Main CourseCalories 662 per serving
- Heat olive oil in a 6 quart stock pot over medium till hot. Add minced onion and saute for a few minutes till it softens and begins to brown. Add the garlic and continue to saute for 2 minutes longer till fragrant.
- Add the lamb stew meat and saute for a few minutes, stirring and turning the meat periodically, till the meat is browned on all sides. Scrape up the brown bits from the bottom and sides of the pan as you cook. If you've chosen a fattier cut of lamb, you might find yourself with a lot of excess fat at the bottom of the pan. If you'd like, you can drain the fat from the meat through a mesh strainer at this point, then return any meat, onions and brown bits back to the pan before proceeding.
- Pour 1 quart chicken broth and 2 cups water into the pot and bring it to a simmer. Skim any foam that rises to the top and discard.
- Stir in the turmeric, smoked paprika, and cayenne. Add 1/4 tsp salt (if you're salt sensitive, you can omit this and simply salt to taste at the end of cooking).Reduce the stew to a low simmer. Cover the pot with a lid, vent it, and let it cook for 1 hour, stirring once or twice during cooking.
AZORES FESTIVAL FAVA BEAN APPETIZER (FAVAS) | PHOTOS & FOOD
From photosandfood.ca
Cuisine Azores, PortugalEstimated Reading Time 6 minsCategory AppetizerTotal Time 1 hr
- Soak the fava beans for 2 days. To do this, place the dried fava beans in a large bowl and cover with water. Change the water every 12 to 14 hours. Ensure the fava beans are covered with water during the entire process. Note: these will expand quite a bit, so make sure your bowl has a bit of extra space.
- Discard the soaking water and place the dried fava beans in a large pot and cover them with water (I used about 8 cups of water).
- Once the water starts to boil, reduce the heat to medium, cover and simmer for about 45 minutes or until the fava beans are very tender.
FUL MEDAMES – VEGETARIAN FAVA BEAN STEW - MORIBYAN
From moribyan.com
5/5 (6)Category Side DishServings 4
- In a pot over medium heat, add the olive oil along with the garlic and green onions. Cook down for about 2 minutes.
FAVA BEAN STEW - TASTE OF BEIRUT
From tasteofbeirut.com
Reviews 20Estimated Reading Time 2 mins
STEWED FAVA BEANS "FOUL MEDAMES": THE UNCONDITIONAL LOVE
From cheznermine.com
Estimated Reading Time 4 mins
WHAT ARE FAVA BEANS AND WHAT DO THEY TASTE LIKE ...
From myrecipes.com
Estimated Reading Time 3 mins
HOW TO MAKE FUL MEDAMES, THE SIMPLE FAVA BEAN STEW BELOVED ...
From washingtonpost.com
Servings 4-6Total Time 3 hrs 10 mins
HEARTY FAVA BEAN STEW – NOT EATING OUT IN NEW YORK
From noteatingoutinny.com
Estimated Reading Time 4 mins
FAVA BEANS | FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
HAM AND FAVA BEAN SOUP - READER'S DIGEST
From readersdigest.ca
Category SoupsEstimated Reading Time 50 secs
FUL MEDAMES: EGYPTIAN FAVA BEAN STEW | COOKINGWITHSHY
From cookingwithshy.com
Estimated Reading Time 5 mins
SLOW FOOD BEIRUT GREEN FAVA BEAN STEW (FOUL AKHDAR B ZEIT)
From slowfoodbeirut.com
Estimated Reading Time 40 secs
EGYPTIAN FAVA BEAN STEW - FUUL | MYFOODISTRY
ALL ABOUT FAVA BEANS | ALLRECIPES
From pesewan.com
PORTUGUESE FAVA BEAN STEW - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PORTUGUESE FAVA BEAN STEW RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
FAVA BEAN STEW RECIPES
From tfrecipes.com
FAVA BEAN STEW | PORTUGUESE RECIPES, FAVA BEANS RECIPES ...
From pinterest.ca
FAVA BEAN STEW - TFRECIPES.COM
From tfrecipes.com
FAVA BEAN STEW WITH GARLIC, THYME, AND BAY LEAVES
From saveur.com
HOW TO MAKE FUL MEDAMES, THE SIMPLE FAVA BEAN STEW BELOVED ...
From thepeninsulaqatar.com
SCAFATA, FAVA BEAN STEW - THE FOOD TABLE
From thefoodtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love