Fava Beans With Bitter Greens Food

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.

DRIED FAVA BEANS WITH BITTER GREENS

Steps:

• Soak the beans overnight in cold water, drain and gently pull the outer skin off and discard. Place in a deep, ovenproof cooking pot, add cold water to cover the beans, cover and place over a high flame until the mixture starts to boil.
• As the beans begin to boil, skim the foam. When the foam ceases to rise, add a pinch of salt and stir well. Cook for 1 hour more, stirring frequently and adding more cold water to keep the beans covered. During the last 10 minutes of cooking, use a wooden spoon to stir and pulverize the beans. When the beans are mashed and have the consistency of clotted cream, beat in i cup of olive oil and season with salt and pepper to taste.
• While the beans are cooking, clean the greens and boil in water until tender. Drain and toss with the remaining olive oil, salt and pepper to to taste. Serve the beans and the greens with thick country bread.