I was given a package of dried Favas. I've only cooked fresh ones a few times because we cannot get them here on Kauai so I am not that familiar with what to use them in. I know they would cook a lot like giant Lima beans but does anyone have recipes I can try to use these nice dried Favas?
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What to do with dried Fava Beans?
- Thread starter CathyZ
- Start date
CathyZ - Martha Rose Schulman Recipe (N.Y. Times) Fava Bean Soup with Mint have not tried this
http://www.nytimes.com/2009/01/01/health/nutrition/01recipehealth.html
http://www.nytimes.com/2009/01/01/health/nutrition/01recipehealth.html
richard-in-cincy
Well-known member
REC: Egyptian Garlic Fava Beans (Ful Medames)
1 lb. dried fava beans
2 tbls. olive oil
1 tbls. lime juice
pinch of red pepper
water to cover
Combine and soak over night.
The next day, bring to a simmer and cook until tender.
Meanwhile...
1 head of garlic, peeled and chopped.
3 tbl. ghee (or butter)
Juice of 1/2 lemon
2 tbl. olive oil
1 ts. cumin
salt and pepper to taste
Stir garlic and ghee in pot and simmer until garlic is tender. Add remaining ingredients and the beans. Heat through. Add some of the bean stock if you want soupier beans. Mash some of the beans if you want a sauce.
Garnish with parsley and/or fresh fenugreek leaves.
Variation: If you want a very soft soupy bean stew, cook the garlic and spices, then stir into the cooked beans in their pot.
And as always, adjust levels of garlic, oil, lemon, salt, pepper, etc. to taste. For me, I want a big mouthful of garlic, lemon, cumin (I use 1 tbls.) and unctucous olive oil coating these beans. This is added after the beans are coated to get the biggest flavor (vs. cooking it all together).
1 lb. dried fava beans
2 tbls. olive oil
1 tbls. lime juice
pinch of red pepper
water to cover
Combine and soak over night.
The next day, bring to a simmer and cook until tender.
Meanwhile...
1 head of garlic, peeled and chopped.
3 tbl. ghee (or butter)
Juice of 1/2 lemon
2 tbl. olive oil
1 ts. cumin
salt and pepper to taste
Stir garlic and ghee in pot and simmer until garlic is tender. Add remaining ingredients and the beans. Heat through. Add some of the bean stock if you want soupier beans. Mash some of the beans if you want a sauce.
Garnish with parsley and/or fresh fenugreek leaves.
Variation: If you want a very soft soupy bean stew, cook the garlic and spices, then stir into the cooked beans in their pot.
And as always, adjust levels of garlic, oil, lemon, salt, pepper, etc. to taste. For me, I want a big mouthful of garlic, lemon, cumin (I use 1 tbls.) and unctucous olive oil coating these beans. This is added after the beans are coated to get the biggest flavor (vs. cooking it all together).