Stewed Fava Beans A Family Food

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!

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!

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.

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.