Best 5 Fava Beans With Cilantro Recipes

FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)

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.

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.

20 WAYS TO USE FAVA BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fava bean recipe in 30 minutes or less!

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.

FAVA BEAN AND ASPARAGUS SALAD

Steps:

• Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
• Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.