Source: Food.com

By IngridH on  May 08, 2009

Ingredients:
3 cups fresh fava beans, shelled (about 3 pounds unshelled)
1 1/2 cups escarole, shredded
3 ounces serrano ham, cut into thin slivers
1/3 cup fresh mint leaves
2 large shallots, minced
sea salt
pepper, freshly ground
1/4 cup extra virgin olive oil
2 tablespoons sherry wine vinegar (GOOD red wine vinegar may be used)
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1  garlic clove, pressed

Prep Time:  10 mins
Total Time:  13 mins

Directions:
1. Boil the fava beans until just tender, 2-3 minutes.
2. Drain, rinse, and peel (skip the peeling if using edamame).
3. In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper.
4. In a small bowl, combine the remaining ingredients and whisk to form a dressing.
5. Add the dressing to the salad, and toss to combine.
6. Taste, and add more salt or pepper if needed.
7. Serve at once.

Servings: 4-6
 

Source: Food.com
By nannie jo on  June 17, 2006

Ingredients:
1 1/3 cups dried fava beans (about 9 ounces)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
3  garlic cloves, crushed
1 large hard-cooked egg, finely chopped

Prep Time:  20 mins
Total Time: 1 hr

Directions:
1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2. Return beans to pan. Cover with water to 2 inches above beans. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well.
3. Place beans in a medium bowl. Stir in parsley and next 5 ingredients (parsley through garlic); toss gently. Sprinkle with egg.

Servings:8
Yield: 8 servings (serving size: 1/2 cup)

Source: Food.com
By Chef RayRay on  December 04, 2006

Ingredients:
8 ounces canned fava beans
1  garlic clove
2 tablespoons chopped fresh parsley
1/4 cup fat free feta cheese
salt and pepper

Prep Time:  2 mins
Total Time:  7 mins

Directions:
1. Warm fava beans in a small pot.
2. Drain and pour into a medium bowl.
3. Mix in chopped garlic, parsley, salt, pepper, and free fat feta (regular feta can be substituted if desired).
4. Serve stuffed in half a pita or wrapped in lavash as a side dish.
Also tastes great as a quick, light meal served on its own.

Servings:2-3

Source: Food.com
By VegSocialWorker on  September 15, 2008

Ingredients:
1/2 cup mixed dried fruit
1/4 cup raisins or 1/4 cup dried currant
1 tablespoon olive oil
1 large yellow sweet onion, chopped
1 large carrot, diced
1 large garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 (14 1/2 ounce) can diced tomatoes, drained and chopped
8 ounces green beans, ends trimmed and cut into 1-inch pieces
2 cups vegetable stock
1 1/2 cups cooked fresh fava beans (or one 15-oz can fava beans, drained and rinsed)
1/2 cup frozen green pea, thawed
salt & freshly ground black pepper
1 tablespoon minced fresh cilantro or 1 tablespoon fresh parsley leaves

Prep Time:  10 mins
Total Time:  50 mins

Directions:
1. Place the dried fruit and raisins in a small heatproof bowl. Add boiling water to cover and soak for 20 minutes to soften. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Add the garlic, cumin, and cinnamon and cook, stirring, for 30 seconds.
3. Add the tomatoes, green beans, and stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
4. Add the favas, peas, fruit, salt and pepper to taste. Simmer, uncovered, until the flavors are blended and the desired consistency is achieved, about 10 minutes.
Sprinkle with cilantro and serve.

Servings:4

Source: Food.com
By justcallmetoni on  October 10, 2005

Ingredients:
2 (14 1/2 ounce) cans fava beans
2  garlic cloves, peeled and finely chopped
1/4 cup vegetable broth or 1/4 cup water
2 tablespoons olive oil
1 1/4-1 1/2 teaspoons cumin
1 1/4 teaspoons paprika (I like smoked best)
1/4-3/4 teaspoon cayenne
1/2 teaspoon salt (optional)
4 -6 tablespoons olive oil (optional)
1  lemon, cut into wedges

Prep Time:  15 mins
Total Time:  25 mins

Directions:
1. Thoroughly rinse and drain the fava beans.
2. In a large skillet heat 2 tablespoons of olive oil over medium heat. Add garlic and sauté for a minute. Add fava beans, vegetable broth, ¼ teaspoon of paprika, ½ teaspoon cumin, ¼ teaspoon of cayenne. Cook three to five minutes, stirring occasionally, until the beans are warmed. Begin to mash the beans by hand or with a masher. You are looking for a consistency that is not solid but thick enough to be scooped up using bread. If it seems too thick, thin with additional broth or water.
3. Mix remaining spices together and reserve.
4. To serve, place Bissara into a shallow soup bowl or dessrt plate with a high lip. Sprinkle ¼ of the mixed spices. Drizzle additional oil on top. Serve with lemon wedges on the side.

Servings: 4-6

Source: Food.com
By IngridH on  May 29, 2010

Ingredients:
1  garlic clove
1/2 teaspoon salt
1 tablespoon lemon juice, fresh
1/4 cup olive oil
1/2 small onion, finely chopped
1/2 lb ground chicken
salt
pepper
1/2 teaspoon allspice
2 cups long grain rice
1/2 cup zucchini, cut in 1/4 inch dice (yellow squash would work as well)
1 cup fresh fava beans, blanched and peeled
2 1/2 cups chicken stock, hot
1/2 cup cilantro leaf

Prep Time:  15 mins
Total Time:  40 mins

Directions:
1. On a cutting board, mash the garlic and 1/2 teaspoon salt together with the side of a knife until a paste forms. Place in a small bowl with the lemon juice and set aside.
2. Heat the oil in a heavy saucepan, then add the onions and sauté until they soften.
3. Add the ground chicken and cook on high, breaking up the meat, until the juices start to run out. Season with salt and pepper to taste, and the allspice.
4. Add the rice, squash, beans, and hot stock. Lower the heat, cover, and let simmer for 15 minutes.
5. Turn off the heat.
6. Remove the cover and add the garlic and lemon mixture, stirring to combine.
7. Cover and let rest for another 5 minutes.
8. Place the rice in a serving dish, sprinkle with cilantro

Servings: 4