Dried Fava Bean Snacks Recipes

Steps:

• Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
• Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
• Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
• Shape fava bean mixture into balls. Roll in sesame seeds to coat.
• Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.

Steps:

• Heat 2/3 of a cup of vegetable oil or olive oil in a large pan.
• Add 1/2 cup of the halved beans at a time to the oil.
• When favas begin to brown, remove with slotted spoon to a plate lined with paper towels to catch the excess oil.
• Repeat with 1/2 cup.
• When all the fava beans have been cooked, lightly sprinkle with salt, garlic powder and cayenne pepper or your fav seasoning.
• They will become crispy when you let them cool off.

Steps:

• preheat oven to 180C
• steam beans for five minutes (or presoak dried beans overnight. drain and dunk in cold water to cool slightly
• add all the other ingredients to a bowl to make a thick batter. add the beans and stir to coat.
• spread evenly on a greased baking tin and bake for 35 minutes, turning half way through.

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.

Steps:

• Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
• Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.