Best 6 Fava Bean Stew With Bulgur Recipes

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Fava bean stew with bulgur is a hearty and flavorful dish that is perfect for a cold winter night. The combination of fava beans, bulgur, and spices creates a stew that is both comforting and satisfying. This dish is also a great way to use up any leftover fava beans that you may have on hand. With a few simple ingredients and a little bit of time, you can create a delicious and nutritious meal that the whole family will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

FAVA BEAN STEW WITH BULGUR



Fava Bean Stew With Bulgur image

I usually go through the tedious process of shelling and skinning fava beans to make this robust stew. But if fava beans aren't available in local markets, use frozen skinned favas instead.

Provided by Martha Rose Shulman

Categories     dinner, weekday, one pot, main course

Time 1h45m

Yield Serves four

Number Of Ingredients 14

3 tablespoons extra virgin olive oil, plus additional for drizzling
2 medium onions, chopped
6 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro
Salt
1 (14-ounce) can chopped tomatoes, with liquid
1 pound frozen shelled and skinned fava beans, or 2 pounds fresh favas, shelled and skinned
2 tablespoons tomato paste
3/4 teaspoon cinnamon
1 tablespoon paprika
1/4 to 1/2 teaspoon cayenne (to taste)
Freshly ground pepper
1 cup coarse bulgur

Steps:

  • In a large, lidded skillet or Dutch oven, heat the olive oil over medium heat. Add the onions. Cook, stirring, until tender, about five minutes. Add the garlic, half the parsley, half the cilantro and salt to taste. Continue to cook for another minute or two, stirring. Add the tomatoes, and cook, stirring often, for 10 to 15 minutes until the tomatoes have cooked down and smell fragrant.
  • Add the fava beans, tomato paste, cinnamon, paprika, cayenne and 2 cups water, or enough to just cover the vegetables, and bring to a simmer. Simmer 30 minutes or until the favas are tender and the stew very fragrant. Stir in the remaining parsley and cilantro, grind in some pepper and taste and adjust salt.
  • While the stew is simmering, reconstitute the bulgur. Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat and uncover. Place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes. Alternatively, place the bulgur in a medium bowl with salt to taste, and cover with 2 cups hot or boiling water. Allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer, and squeeze out the water.
  • Spoon bulgur into wide soup bowls, and top with the fava bean stew. Drizzle on some olive oil, and serve.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 1 gram, Carbohydrate 60 grams, Fat 2 grams, Fiber 17 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 752 milligrams, Sugar 17 grams

FAVA BEAN STEW (KOUKIA YAHNISTA OR YAHNI)



Fava Bean Stew (Koukia Yahnista or Yahni) image

A delicious savory bean stew of Fava or Broad beans simmered with tomatoes and onions. A great Lenten or Vegetarian meal or side dish.

Provided by Lynn Livanos Athan

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 10

1 pound dried Fava beans (soaked overnight, see Note)
1/2 cup olive oil
1 large or 2 medium onions (diced)
1 1/2 pounds diced tomatoes (or substitute a 28 ounce can, drained)
1 cup fresh parsley (diced)
1 teaspoon ground cumin
2 bay leaves
2 cups water
Dash salt (or to taste)
Dash freshly ground black pepper (or to taste)

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!

Nutrition Facts : Calories 206 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 262 mg, Sugar 4 g, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

JACY'S MIDDLE-EASTERN FAVA BEAN STEW



Jacy's Middle-Eastern Fava Bean Stew image

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

1 teaspoon coriander seeds
1 teaspoon caraway seeds
½ teaspoon cumin seeds
2 cloves garlic
1 pinch coarse sea salt
2 tablespoons sweet paprika
2 tablespoons dried red pepper flakes
2 tablespoons extra-virgin olive oil, or as needed
2 tablespoons olive oil
1 medium onion, minced
2 cloves garlic, minced
4 anchovy fillets, chopped
2 cups diced peeled butternut squash
2 carrots, chopped
½ red bell pepper, diced
1 cup frozen peas
1 pinch salt
2 cups vegetable broth
2 (14.5 ounce) cans fava beans, drained
1 (14 ounce) can canned tomatoes, diced
2 tablespoons tomato paste
1 bay leaf
1 teaspoon brown sugar
3 tablespoons pomegranate molasses
1 cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint

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

GREEK FAVA BEAN, EGGPLANT & OLIVE STEW WITH FETA



Greek Fava Bean, Eggplant & Olive Stew With Feta image

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

5 tablespoons extra virgin olive oil
2 red onions, diced
1 eggplant, cut into small cubes
1 red pepper, diced
1 zucchini, diced
1 potato, cut into small cubes
6 garlic cloves, minced (crushed)
1 teaspoon dried oregano
4 tablespoons fresh flat-leaf parsley, finely chopped
28 ounces tomatoes, chopped
2 cups chicken stock
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cups long-grain rice
8 ounces fava beans, cooked
24 kalamata olives, pitted and halved
4 ounces feta cheese

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

BAGHALI GHATOGH (FAVA BEAN STEW)



Baghali Ghatogh (Fava Bean Stew) image

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

1/4 cup olive oil
5 to 10 large garlic cloves (depending on preference), finely grated
1 teaspoon ground turmeric
14 ounces double-peeled frozen fava beans, thawed (see Tip), or 2 (15-ounce) cans butter beans, lima beans or cannellini beans, rinsed
2 large bunches fresh dill (about 8.5 ounces), stems trimmed, finely chopped, or ¼ cup dried dill
Kosher salt (such as Diamond Crystal) and black pepper
3 to 4 large eggs

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.

FAVA BEAN STEW



Fava Bean Stew image

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

4 lbs fava bean pods
1 lb mild Italian sausage
1 tablespoon olive oil
2 large onions, chopped
6 cloves garlic, minced
5 cups tomatoes, skinned and chopped (or canned tomatoes)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

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.

Tips:

  • Soak the fava beans overnight: This will help to soften them and reduce the cooking time.
  • Use a variety of vegetables: This will add flavor and texture to the stew. Some good options include carrots, celery, onions, and tomatoes.
  • Season the stew well: Use a combination of spices, herbs, and salt and pepper to taste.
  • Cook the stew until the fava beans are tender: This may take up to an hour.
  • Serve the stew with bulgur or rice: This will help to soak up the delicious sauce.

Conclusion:

Fava bean stew with bulgur is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It is also a relatively inexpensive dish to make, making it a great option for budget-minded cooks. With a little planning, this stew can be easily prepared in advance, making it a convenient option for busy weeknights. So next time you are looking for a delicious and satisfying meal, give this fava bean stew with bulgur a try.

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