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

Winter Squash Soup topped with Caramelized Onions and Home-garden Herbs

As thick wholesome winter soups go this is one of the simplest, the hardest part being peeling and cubing the winter squashes. If it is available peeled and chopped, all the better. I used the last of the home-garden butternut squash and an acorn squash.

The flavors are flexible for this soup; I just go with simple herbs usually as butternut and acorn squash have a rich flavor of their own, tending to be on the sweet side. The weed-like rosemary and oregano from the home-garden was handy and turned out good.

Ingredients
6 to 8 cups chunks of acorn and butternut squash
1 medium onion, sliced thin
2 to 3 Tbsp coconut oil
2 Tbsp chopped rosemary
1 Tbsp chopped oregano
1 tsp smoked paprika
1 tsp Madras curry powder (optional)
2 Tbsp sambal oelek (less if preferred)
 1 Tbsp balsamic vinegar (optional)
a few drops of Liquid Smoke Hickory seasoning (optional)
salt to taste
water or vegetable stock as needed

Preparation

1. Heat 1 Tbsp of oil in a cast iron skillet, add the onions, a pinch of salt and sauté till golden brown; add a splash of balsamic vinegar if preferred and keep sautéing till caramelized; add a bit more oil if needed
2. Heat a Tbsp of oil in a pan and pan-roast the chunk of winter squash till browned on the outside; add some stock, enough to immerse the chunks, cover and cook till squash is done
3. Puree the cooked squash, return to simmer adding more stock or water as needed;  add the spices and half of the chopped fresh herbs; add a drop or so of hickory seasoning if preferred; stir well
4. Ladle the warm soup into a bowl, garnish with more fresh herbs, top with a heaped spoon of caramelized onion and serve warm