Koukia Yiahnt Fava Bean Stew Food

FAVA BEAN STEW (KOUKIA YAHNISTA OR YAHNI)

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!

KOUKIA YIAHNT (FAVA BEAN STEW)

Steps:

• Heat oil in a large saucepan. Add onions, celery, carrots.
• Saute for 4-5 minutes.
• Add garlic, saute for 2 minutes.
• Add tomato paste and stock or water.
• Bring to a boil, simmer for 10 minutes.
• Add fava beans, cinnamon, salt and pepper.

FAVA BEAN STEW

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.

FUUL (SOMALI-STYLE FAVA BEAN STEW)

Steps:

• In a medium pot or deep skillet over medium heat, warm up the olive oil. Once the olive oil is hot, add the onion and stir. Let the onions cook, stirring occasionally, until they are soft and almost translucent, about 5 minutes.
• Once the onions have cooked, add in the garlic and let it cook until it softens, about 2 minutes. Add the roughly chopped tomatoes and let them cook, stirring occasionally, for 7 to 8 minutes or until they start to break down. Add the salt.
• While the tomato mixture cooks, prepare the xawaash mix: Add the cumin, coriander, black pepper, cinnamon and cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant.
• Add the xawaash mix to the simmering tomato and onions. While the tomatoes finish cooking, add the rinsed fava beans to a medium bowl and use a pestle to mash them until there are almost no whole beans left. Stir the mashed beans into the tomatoes.
• Stir in the tomato sauce, 1 cup of water and the chopped cilantro leaves into the bean and tomato mixture. Cover the pan and simmer on low heat for 15 minutes. Stir in up to an additional ⅓ cup of water if the stew gets too thick.
• Serve the fuul with anjero, if desired. Leftovers keep for about a week in the refrigerator.

MIDDLE EASTERN FAVA BEAN STEW

Steps:

• Pour 2 tablespoons olive oil into a large pot.
• Add onions and garlic.
• Cook slowly over low heat until onions are transparent about 10 minutes.
• Push onions and garlic to the side and add anchovies to the pot.
• Cook anchovies until they soften, mashing them as they soften.
• Add in to the onion/garlic mixture.
• Add 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 1 minute.
• Stir in the drained FAVA beans, diced tomatoes, drained, tomato paste, bay leaf and Harissa paste.
• Add brown sugar and pomegranate molasses.
• Stir and bring back to a simmer.
• Reduce heat to low and cook uncovered for 1 1/2 hours or pour into crockpot and cook on low for 6-8 hours.

MOROCCAN-SPICED FAVA BEAN STEW

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.

FAST WHITE-BEAN STEW

Steps:

• Cook garlic in oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
• Coarsely cut up tomatoes in can , then add (with juice) to garlic in oil.
• Stir in broth, beans, ham, and pepper and bring to a boil.
• Reduce heat and simmer, uncovered, 5 minutes.
• Stir in greens and cook until wilted.
• While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
• Serve stew with toasts.