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Tuesday, February 21, 2012

Bean Bash: Broad Beans (Vicia faba)

broad bean fava bean scaffata foul mudammes dip moroccan salad

Chinese Broad Beans and Fava Beans (Vicia faba) are not staples in my kitchen due to certain health concerns. I buy them 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.



Spicy Moroccan-inspired Warm Broad Bean/Fava Bean Salad


broad bean fava bean scaffata foul mudammes dip moroccan 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

broad bean fava bean scaffata foul mudammes dip moroccan salad

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.

broad bean fava bean scaffata foul mudammes dip moroccan salad

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


Scafata-inspired Stew

broad bean fava bean scaffata foul mudammes dip moroccan salad

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

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4 Comments:

  • At 7:37 AM, Blogger Vetrimagal said…

    Looks very good. Is it black in color?

     
  • At 2:06 PM, Blogger Sheela said…

    @Vetrimagal:: Thanks for stopping by. The dry Chinese broad beans range in color from light green to dark brown.

     
  • At 10:28 PM, Blogger MyGrahak said…

    What shall I say? Love at first sight? Well, that’s was my first reaction when I read this post. It has been quite some time now that I have come across something really unique and out of the box. This dish with beans is really something intriguing. I am sure it tastes good too with the dip. Basically I never liked beans but I think after going through your recipe I will have to change my opinion. I am surely going to try this one.

    Divya Bhaskar
    MyGrahak.com

     
  • At 8:44 PM, Blogger shirin goel said…

    Mouthwatering here, what a terrific and super tempting....

     

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