Bean Bash: Broad Beans (Vicia faba)

Thanks to comparison to rabbit droppings, Chinese Broad Beans is not a staple in my kitchen (also, possibly due to certain health concerns). I buy them in dried form occasionally and use them in some interesting recipe and then am done... until the next time a bag of these large dry beans come home from a charged-up shopping trip when all I want to buy is things that are not on my list.

Typically, I soak them for about 24 hours (maybe more) - they swell up a bit - and then pressure cook them till done but not too mushy.

The three recipes here are inspired by flavors from different cuisines, and as always, I've adapted them to my taste.

Fresh Fava Beans (Vicia faba), being seasonal, are quite a treat when available. All three recipes here can be made with fresh Fava Beans instead of dried broad beans.


Spicy Moroccan-inspired Warm Broad Bean/Fava Bean Salad

Chinese Broad Beans cooked in a sauce with Moroccan-inspired flavors makes a delicious warm salad.

Ingredients
1/4 cup finely chopped onions
1/4 cup chopped tomatoes
1 tsp ground paprika
1 Tbsp chopped garlic
1 Tbsp Harissa or other hot chili paste
salt to taste
2 Tbsp olive oil
1 cup cooked Broad beans

1. Heat the oil in a pan, add the onions, garlic, tomatoes, paprika, chili paste and some salt, sauté till onions turn translucent
2. Stir in the cooked broad beans or fava beans and continue to sauté till flavors meld
3. Garnish as preferred and serve warm

Foul Mudammes-inspired Broad Bean Spread/Dip

Much like the more popular hummus, this dip is not quite the authentic Egyptian staple.

Ingredients
1 Tbsp Tahini
1 Tbsp Almond and Flax Butter (optional - I have it handy as Trader Joe™'s Almond Butter)
1 Tbsp Sambal Oelek (or other hot sauce)
4 Tbsp lemon juice (adjust to taste)
1/3 cup cooked Fava beans or Broad beans
1/2 tsp cumin powder
4 Tbsp olive oil
water as needed
salt to taste

Combine the ingredients and blend to a fine paste; add water to adjust dip consistency.

I like it fairly thick, like hummus, and enjoy scooping it up with corn and vegetable flax seed chips.


Scafata-inspired Stew

A combination of chunky vegetables, spinach, and Broad beans are simmered together in spicy sauce to make this wholesome stew.

Ingredients
Chunky vegetables - fresh or frozen - baby potatoes, pearl onions, carrots, celery
1 cup cooked spinach
1 cup cooked Fava or Broad beans
1 tomato diced
1 Tbsp garlic
chopped fresh (or dried) herbs - parsley, oregano, thyme, rosemary, marjoram
1 tsp ground paprika
1 tsp Madras curry powder
1 tsp coriander powder
1 tsp brown sugar
1 tsp cayenne pepper powder
4 cups vegetable stock
1 Tbsp olive oil
salt to taste

Heat the olive oil, add the onions, tomatoes, garlic, saute a bit; then add the rest of the ingredients, cover and simmer over medium low heat