Best 5 Fava Beans With Cilantro Recipes

FAVA BEANS WITH CILANTRO

Steps:

• Saute bacon until crisp add onion and saute for 5 minutes.
• Add beans and broth cover and simmer 20 minutes;
• Add salt, peppe and cilantro,
• Toss to mix and serve.

FRESH FAVA BEAN SALAD

Steps:

• 1. Rinse Fava Beans and place in a large bowl
• 2. Chop Onion, Garlic, Cilantro, Tomatoes, Chili, and Celery and place in bowl.
• 3. Add Salt, Black Pepper, Vinegar, Oil.
• 4. Mix and Serve.

FAVA BEAN DIP

Steps:

• Prepare an ice bath; set aside. Bring a medium pot of salted water to a boil. Add fava beans and cook until very tender, 4 to 8 minutes depending on size. Use a slotted spoon to transfer to ice bath until cool. Drain, and if using fresh, squeeze beans from skin.
• Meanwhile, heat oil in a medium skillet over medium. Add onion, garlic, minced chile, and cumin, and cook until very soft and translucent, about 10 minutes. Let cool slightly and transfer mixture to a food processor.
• Add beans, cilantro, lime juice, and a pinch of salt to the processor and process until very smooth, adding 1 to 2 tablespoons water if necessary. Spoon dip into a serving bowl and drizzle with oil. Garnish with sliced chile, cilantro, and mint. Serve with vegetables or flatbread.

MOROCCAN SHAD WITH FAVA BEANS

Steps:

• Heat 1/3 cup of oil in wide pan with cover. Add garlic and red peppers. Sauté slowly for 2 minutes, stirring occasionally. Add 2 cups water and bring to boil. Reduce to medium-low heat, add half the cilantro, and continue cooking, covered, for about 30 minutes, adding a little more water if necessary.
• While peppers are cooking, remove fava beans from pods. Bring 6 cups of water and 1/2 teaspoon salt to a boil in a pot. Cook fava beans for about 4 minutes or until beans are al dente. Drain, plunge beans in iced water and slip skins off beans.
• Add fava beans to peppers with 1 teaspoon paprika, remaining salt, black pepper and cayenne pepper, if using, along with shad and roe. Sprinkle 2 tablespoons of olive oil, remaining 1/2 teaspoon paprika and all but 2 tablespoons of remaining cilantro on top of fish. Simmer, covered, until shad is cooked through, about 7 to 10 minutes, adding more water if necessary. Remove fish, vegetables and sauce to a serving plate, and sprinkle remaining cilantro on top.

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.