PORTUGUESE FAVAS
Fava beans with a Portuguese style sauce.
Provided by J. Pacheco
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
- Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 27.7 g, Fat 9.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 299.6 mg, Sugar 4.1 g
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
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!
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
GREEK FAVA BEAN, EGGPLANT & OLIVE STEW WITH FETA
We had this recipe as a side dish for grilled meat, instead of over rice. The original recipe says it serves 4 people, I guess they forgot to mention that those 4 people were GIANTS. I change the servings to 6-8 because it does make a lot.
Provided by MsPia
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally.
- ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
- REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
- WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes.
- REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil.
- SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).
Nutrition Facts : Calories 570.2, Fat 19.6, SaturatedFat 5.3, Cholesterol 20.2, Sodium 1289, Carbohydrate 84.7, Fiber 10, Sugar 11.4, Protein 16.2
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.
BAGHALI GHATOGH (FAVA BEAN STEW)
A popular and beloved stew from northern Iran, baghali ghatogh is an ambassador of early spring produce. Earthy, bright-green fava beans, fragrant dill and an assertive amount of garlic are combined with eggs for a comforting meal. Although shelling and peeling fresh favas is a rite of passage (see Tip), it's a time-consuming task, given the amount needed here (but if you have the time, go for it!). Frozen fava beans are a worthy substitute, but if they aren't available, you can use canned butter beans or frozen lima beans. Just enough eggs are used to give the stew some heft, but they shouldn't overwhelm the vibrant flavors of this verdant stew. The eggs can be incorporated two ways: cracked in and poached, or stirred in to break apart. Baghali ghatogh is typically served over rice with a side of smoked fish and pickled garlic, or with bread.
Provided by Naz Deravian
Categories dinner, lunch, beans, soups and stews, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
MIDDLE EASTERN FAVA BEAN STEW
This recipe is just Scrumptous, I found it searching on line. I start the recipe on the stove top and then throw it into a Crock Pot on low for 8 hours. A few extra steps but well worth the extra work. Food.com is not letting add the Fava Beans as a canned ingredient, so here it is 2 14.5 ounce cans Fava Beans. Great over steamed Quinoa.I also use jarred Harissa, but will post with a Harissa Paste recipe.
Provided by mandabears
Categories Beans
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 262.9, Fat 5.5, SaturatedFat 0.8, Sodium 148.4, Carbohydrate 43.4, Fiber 11.5, Sugar 10.7, Protein 13.1
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