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
TA'AMEYA (EGYPTIAN FALAFEL)
Falafel, or ta'ameya as we call it in Egypt, is an all-time favorite street food. In most parts of the Middle East, falafel is made with ground chickpeas. However, in Egypt, we make it with dried fava beans. They are best served with pita bread, tomato, onions, and tahini sauce.
Provided by Gamila Salem
Categories World Cuisine Recipes African North African Egyptian
Time 8h28m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 22.8 g, Fat 12.2 g, Fiber 9.8 g, Protein 10.8 g, SaturatedFat 1.7 g, Sodium 359 mg, Sugar 2.3 g
HILDA'S FAVAS
Provided by Emeril Lagasse
Categories side-dish
Time 3h40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- In a large heavy saucepan bring 3 quarts water to a boil over high heat. Reduce the heat to medium-low, and add the favas and 2 teaspoons of the salt. Cover and simmer until the beans are tender, about 1 1/2 hours. Drain in a colander and set aside until ready to use.
- In a heavy large saucepan heat the olive oil over medium-high heat. Add the bay leaves, crushed red pepper flakes, and the remaining 1 teaspoon salt and heat for 1 minute, stirring occasionally. Add the onions and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and 7 1/2 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until slightly thickened, about 30 minutes.
- Add the fava beans and continue simmering until the beans are tender, about 1 hour. Toss with andouille or chorizo. Serve immediately, or cool, cover, and refrigerate for up to 3 days.
FUUL (SOMALI-STYLE FAVA BEAN STEW)
Fuul is a beloved fava bean stew that has long been woven into the culinary fabric of East Africa, North Africa and the Middle East. It's also known as ful medames or foul mudammas. This comforting stew is served in a variety of ways: slow-simmered whole beans topped with juicy tomatoes and olive oil, or simply crushed and spritzed with lemon juice. This recipe is for Somali-style fuul, which consists of smashed fava beans and receives its intoxicating smell from the xawaash mix. Fuul is eaten for breakfast alongside eggs and fresh anjero, and is perfect for suhoor or iftar.
Provided by Ifrah F. Ahmed
Categories dinner, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
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