Tata's Fava Beans
Posted: | Categories: Recipes | Tags:gluten-free sides vegan
Tata's Fava Beans
Melissa Ben-Ishay
Savory Recipes
Spiced, melt-in-your-mouth fava beans are one of Adi’s favorite foods that his mom makes, but for the longest time, we weren’t able to find the beans (sometimes called broad beans) near us. Now, we can finally find them at the local farmer’s market in the spring and early summer, so we make sure to get our fix while they’re in season. Fava beans are a two-step process—first, you have to remove them from the larger pod (similar to shelling peas), then when you eat them you bite the softer interior out of the tougher exterior. When you do, you’re rewarded with a flavorful, filling bite that’s great for you, too.
Ingredients
- 2 tablespoons extra virgin olive oil
- 10-12 garlic cloves, finely chopped
- 4 cups shelled fava beans (I used 4 lbs in the shell)
- 1 heaping teaspoon turmeric
- 1/4 teaspoon cumin
- 1 teaspoon salt
- Juice of 1/2 lemon
Directions
- Heat the olive oil in a high-walled pan over medium-high heat.
- Add the garlic and sautée for 1-2 minutes, until fragrant.
- Add the fava beans to the pan and fill with boiling water, just until the favas are covered.
- Cover the pan and bring to a boil. Lower the heat, cover the pan, and cook for 30 minutes, until the fava beans are tender.
- Uncover the pan and stir in the turmeric and cumin.
- Remove the pan from heat and season to taste. Squeeze the lemon juice over the beans and serve.
