fava

Hummus is fine, but the real power legume of the Middle East is the fava bean. Ful medames is the Egyptian breakfast dish of favas stewed with tahini and seasoned with garlic, cumin, and lemon. This creamy, comforting version is much like what you'll find around the streets of Cairo.

Ful Medames (Egyptian Breakfast Fava Beans With Tahini) Recipe

garlic

cumin seeds,

Kosher salt

fava beans

tahini

lemon juice

Put garlic cloves, cumin seeds, and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small, flimsy chunks. If you don't have a mortar and pestle, mince garlic very fine.

Empty fava beans (with liquid) into a medium saucepan and combine with tahini and garlic paste. Cook over medium-high heat, stirring frequently, until liquid retains some brothiness but turns thick and sauce-like, about 5 minutes. 

Add lemon juice and salt to taste. Mash one third of the beans with a potato masher to thicken if desired, then serve with toasted pita. 

Combining a mixture of bright spring produce and a light but creamy sauce, pasta primavera is the ideal dish for a warm May evening.

Pasta Primavera (Pasta With Spring Vegetables) Recipe

English peas peas

unsalted butter

(30 milliliters) extra-virgin olive oil,

garlic,

(90 grams) pine nuts

(170 milliliters) crème fraîche

basil leaves

parsley leaves

Parmigiano-Reggiano,

black pepper

If using fava beans and peas in their pods, shuck beans and peas from pods, keeping beans and peas separate. Discard pods. Bring a large pot of salted water to a boil and prepare an ice bath. Working with one vegetable at a time, blanch favas, peas, asparagus, snap peas, and broccolini in boiling water for 1 minute each, transfer to ice bath to cool, then transfer to a paper towel–lined tray and pat dry. Remove and discard skin from each individual fava bean. Set vegetables aside. Empty pot, refill it with fresh water, season generously with salt, and return to a boil.

Meanwhile, in a 3- to 4-quart saucier or a 12-inch skillet, heat butter, olive oil, garlic, and pine nuts over low heat until gently sizzling. Cook, swirling pan constantly, until pine nuts just start to brown and garlic aroma is very strong. Do not let butter brown; remove it from heat occasionally if it starts to sizzle too rapidly. Discard garlic cloves. Add blanched vegetables to pan and toss to combine. Remove from heat.

When water is boiling, add pasta and cook until just shy of al dente, about 1 minute total for most fresh pasta (see note). Drain pasta, reserving 1 cup cooking liquid. Transfer pasta to pan with vegetables and add crème fraîche, lemon zest, lemon juice, basil, and parsley. Set over high heat and cook, stirring and tossing constantly and adjusting the consistency as necessary with a few splashes of the starchy pasta water, until liquid reduces to a creamy sauce. The sauce should coat the pasta and leave a creamy trail on the bottom of the pan when you drag a wooden spoon through it.

Off heat, stir in a generous shaving of fresh Parmigiano-Reggiano and season to taste with salt and pepper. Serve immediately, drizzling with olive oil and sprinkling with freshly ground black pepper and grated Parmigiano-Reggiano at the table.

Arroz'd fava (rice with lima beans) is a staple dish in Cape Verdean cuisine. This simple rice recipe is made from long-grain white rice and lima beans cooked with bouillon, bay leaves, salt and pepper. This simple yet perfectly seasoned side dish goes well with any main course, and requires only one-pot and less than 30 minutes!

Arroz'd Fava - Cape Verdean Style Rice with Lima Beans

olive oil

onion,

tablespoon of crushed garlic

bouillon cube

1 bay leaf

salt (plus more to taste)

water

lima beans

cups of long-grain white rice

Heat the extra-virgin olive oil in a deep pot or Dutch oven over medium-high heat. Add the onions, garlic, bouillon and bay leaf. Let cook for 1-2 minutes, until the onions are translucent. Use a wooden spoon to break up the bouillon cube as the onions cook.

Add 3 cups of water with the salt and pepper, and bring to a boil (you don&#8217;t need to cover the pot for this step). Once the water starts boiling, taste it and add more salt/pepper if needed. 

As soon as the water boils, add the lima beans to the pot. Rinse and drain the rice right before adding it in with the lima beans and give a final stir, let the water start boiling again. Cover the pot with a lid and turn the flame down to the lowest setting. 

 Let the rice cook for 20 minutes. For softer/fluffier rice, add 5 minutes to the cooking time. Do not disturb the rice while it is cooking. Once you&#8217;re satisfied with the texture of the rice, turn the flame off, re-cover the pot with the lid, and let the rice rest for 5-10 minutes.

 Once the rice has rested, discard the bay leaf and fluff the rice with a fork. Gently toss the rice once or twice with a large spoon to distribute the lima beans and then serve.

Thanks for the detailed description on which beans to use.  My family had never had fava OR lima beans before and they loved it!

In our household we're so use to rotating through the same rice dishes, this was a great way to switch it up and add come Cape Verdean cuisine into our traditional Jamaican home!! Thank you!

This rice was soooo fragrant! Ate this with some baked chicken. The next day, I ate the rice by itself. So so good!

I love trying your traditional CV recipes and this rice did not disappoint! I haven't had lime beans in a long time and this was such a taste of notaliga that I didn't know I needed. Will for sure make this again and again!

My plan on this dish was to make it and use it as a side dish. However, we had it more of a main dish the first night by adding some leftover garlic chicken tossed into it. It was so good! I love fava beans and tend to lean towards them as a go-to veggie. I did also double the recipe so that we could eat it again the next day as part of our lunch with the addition of a side salad.

I'm always looking for new vegan side dishes and this one was truly special.

I hadn’t had Lima beans in years so I decided to try this to see if I liked them. This was SO GOOD! I’ll definitely be making this dish again. Thanks for reminding me I actually like Lima beans!!!

I hadn’t had Lima beans in years so I decided to try this to see if I liked them. This was SO GOOD! I’ll definitely be making this again. Thanks for reminding me I actually like Lima beans!!!

I used canned lime beans and it was so good! Definitely a delicious and hearty side dish.

This was such a quick and easy recipe that was super flavorful! I ate this with some chicken and it was so delicious!

Such an amazing dish to either have as a side, or a stand alone meal! We ate it alongside some roasted pork I already made. It was full of flavor, and definitely filling. I will be adding this to our dinner rotation!

I am always looking for new ways to incorporate lima beans into my diet! I am so happy I found this recipe! The rice was so fluffy and the lima beans added a nice creamy touch! I will definitely be making this again!

Thanks for the additional information about lime beans and fava beans, it was really helpful. My family really enjoyed the dish and it reminded us of Nigerian fried rice but with less veggies. Yum!

Wow so refreshing to find your website! I'm making this tonight and thought to look on pinterest to see if I can "spice it up" a bit. But coming across your page solidified that doing it the cv way is just right lol and to see that we  make I the same way further pushed me in the right direction. Love  your page. I'll definitely be coming back!

The best things in life are so simple. This should be in everyone's weekly rotation. Thanks for pulling back to mi Mamai's house again. Obrigado!

Traditional Greek Fava is one of the best things I tasted in Greece. This Greek Fava recipe only takes is a handful of ingredients and half an hour. Serve with plenty of bread and fresh veggies!

Greek Fava Recipe

dry yellow split peas, rinsed

red onion

scallions (chopped)

garlic (peeled and chopped)

extra virgin olive oil (plus more for serving)

salt

Paprika

Place the split peas in a large saucepan with 5 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil. Skim any foam that forms on the surface of the liquid, then add the red onion, scallion, and garlic. Return the liquid to a boil, then turn the heat down to low and cover the pot. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes.

Once the peas are tender, turn off the heat and add the olive oil and salt. Use an immersion blender to puree the mixture (or process in batches in a tabletop blender). Taste and add more salt as needed.

The fava will thicken as it cools. Serve topped with a generous drizzle of olive oil and a sprinkle of paprika; provide crusty bread and/or sliced vegetables for dipping.

https://content.jwplatform.com/videos/niCrQlKA.mp4

Top 4 fava recipes from across the web

The most viewed fava recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ful Medames (Egyptian Breakfast Fav...

Pasta Primavera (Pasta With Spring ...

Arroz'd Fava - Cape Verdean Style R...

Greek Fava Recipe

Top 4 fava recipes from across the web

The most viewed fava recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ful Medames (Egyptian Breakfast Fav...

Pasta Primavera (Pasta With Spring ...

Arroz'd Fava - Cape Verdean Style R...

Greek Fava Recipe

The most viewed fava recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine