Best 3 Dried Fava Beans With Bitter Greens Recipes
In the realm of culinary delights, fava beans, also known as broad beans, take center stage in a symphony of flavors. These humble legumes, with their earthy, nutty essence, have been savored across cultures for millennia. Our culinary journey begins with a classic rendition of dried fava beans, braised to perfection in a savory broth, capturing the beans' inherent goodness. Alongside this timeless dish, we present a vibrant array of recipes that showcase fava beans' versatility. From a refreshing fava bean and pea salad, bursting with spring's vitality, to a hearty fava bean and chorizo stew, brimming with smoky, spicy notes, our collection promises a tantalizing exploration of this versatile ingredient.
**Recipes:**
* **Dried Fava Beans with Bitter Greens:** A traditional Italian dish where dried fava beans are simmered in a flavorful broth with escarole or other bitter greens, creating a hearty and wholesome meal.
* **Fava Bean and Pea Salad:** A vibrant and refreshing salad that combines the sweetness of fava beans and peas with the crunch of fresh vegetables and a tangy dressing.
* **Fava Bean and Chorizo Stew:** A hearty and flavorful stew that brings together the smokiness of chorizo, the earthiness of fava beans, and the warmth of spices, resulting in a comforting and satisfying dish.
* **Fava Bean Fritters:** Crispy and golden brown, these fritters are a delightful appetizer or snack, made with a combination of fava beans, herbs, and seasonings, served with a zesty dipping sauce.
* **Fava Bean Hummus:** A unique twist on the classic hummus, this dip features fava beans, tahini, and a blend of spices, offering a rich and creamy spread perfect for pita bread or vegetables.
Get ready to embark on a culinary adventure as we delve into the world of fava beans, discovering new depths of flavor and unlocking the culinary potential of this remarkable ingredient.
FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)
Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!
Provided by Suzy Karadsheh
Categories Vegan
Time 25m
Number Of Ingredients 15
Steps:
- In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
- In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
- Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
- Serve with pita bread, sliced veggies and olives.
Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg
DRIED FAVA BEANS WITH BITTER GREENS
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 23 grams, Carbohydrate 21 grams, Fat 28 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 460 milligrams, Sugar 6 grams
WHITE BEANS WITH CHICORY
This is inspired by a classic dish from Apulia, the heel of the Italian boot. The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole. If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A. baskets, use the tough outer leaves for this and save the tender hearts for salads.
Provided by Martha Rose Shulman
Categories side dish
Time 2h30m
Yield Serves 4 as a main dish, 6 as a starter
Number Of Ingredients 8
Steps:
- Combine the beans with 2 quarts water in a 4-quart pot and bring to a boil. Skim any foam, then add the onion, crushed garlic, bay leaf and salt to taste. Reduce the heat, cover and simmer for 2 hours, until the beans are very tender. Taste and adjust seasoning. Remove and discard the onion, garlic cloves if desired, and bay leaf. Drain through a colander or strainer set over a bowl. Mash the beans with a potato masher and moisten with some of the cooking liquid. Stir in 2 tablespoons of the olive oil. The purée should be loose.
- Bring a large pot of generously salted water to a boil and add the lettuce. Cook until just tender, about 2 minutes. Transfer to a bowl of cold water and drain. Squeeze out water and chop coarsely.
- Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the garlic, cook for 30 seconds, and stir in the lettuce. Cook for about 1 minute, stirring, until the lettuce is nicely coated. Season with salt and pepper. Serve with the mashed beans.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 9 grams, Carbohydrate 75 grams, Fat 11 grams, Fiber 19 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 626 milligrams, Sugar 5 grams
Tips:
- Soaking the beans: Soaking the dried fava beans overnight or for at least 8 hours helps to soften them and reduce their cooking time. Make sure to rinse them thoroughly before cooking.
- Cooking the beans: You can cook the beans in a pot on the stovetop or in a slow cooker. If cooking on the stovetop, bring the beans to a boil, then reduce heat to low and simmer for about 1 hour, or until tender. If using a slow cooker, cook the beans on low for 6-8 hours, or on high for 3-4 hours.
- Preparing the bitter greens: Bitter greens, such as dandelion greens or turnip greens, can be sautéed, steamed, or boiled. To sauté the greens, heat some olive oil in a large skillet over medium heat. Add the greens and cook, stirring occasionally, until they are wilted and tender, about 5 minutes. To steam the greens, place them in a steamer basket over a pot of boiling water. Cover and steam for 5-7 minutes, or until tender. To boil the greens, bring a large pot of salted water to a boil. Add the greens and cook for 5-7 minutes, or until tender.
- Combining the beans and greens: Once the beans and greens are cooked, combine them in a large bowl. Add some olive oil, lemon juice, salt, and pepper to taste. Stir to combine.
- Serving the dish: Serve the dried fava beans with bitter greens as a main course or side dish. You can also top it with crumbled feta cheese or yogurt for extra flavor.
Conclusion:
Dried fava beans with bitter greens is a delicious and nutritious dish that can be enjoyed as a main course or side dish. The beans are a good source of protein, fiber, and vitamins, while the greens are a good source of vitamins, minerals, and antioxidants. This dish is also easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying meal, give dried fava beans with bitter greens a try!
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