Green Fava Beans
Green fava beans also known as Broad beans, or bell beans or whatever they are called I call them delicious and healthy food..
Well I did not think of it this way when I was young…
Growing up I refused to eat green fava beans when my mom used to cook it, I am not really sure why I did not like it when in fact I did not even taste it at the time, but I guess when I was in my teens I did not appreciate the health benefit of some of the vegetarian dishes my mom used make.
It took me a long time to appreciate the taste and the health benefit of eating green fava beans, but once I tried it I fell in love with it…and all my mom had to say!? come on drum roll!!!! see I told you so, I told you so…. every mother famous words.. Mine too now 🙂
Healthy and a light dish to eat for lunch or dinner, all you need to accompany this dish is a bowl filled with green olives (homemade of course! pat on the back) lemon wedges, radishes, assorted peppers and of course no doubt pitta bread to sock up all of the delicious and flavorful sauce…
when I was cooking this dish today my husband looked at the pot and said what are you eating for dinner tonight? I said this, he said well that’s not enough and he laughed! Crazy its enough for four people I said, he said what size are these people and laughed again…Go figures!!
4-5 lbs. green fava beans
1/4 tbsp. black pepper
1 medium size onion minced
4 garlic cloves minced
1/2 tbsp. sea salt
1/2 tsp. cumin
4 tbsp. olive oil
2 cups of vegetable broth or water
With small pairing knife remove the sides and the top of the fava beans (as shown in the picture) this step is very important as the beans will be stringy and you will be pulling the strings out as you eat, not pretty!
Cut the beans into bite size, place in a colander and rinse with cold water, let them drain for few minutes.
In a medium size saucepan heat the olive oil on medium high heat, add the minced onion, salt, black pepper and cumin sauté until golden brown.
Add minced garlic and sauté for few seconds.
Add the fava beans and sauté for 5 minutes, stirring constantly to avoid burning it.
Add the water and bring to boil, reduce to simmer.
Cover and cook for 30 minutes.
****you will need a lot of napkins setting next to you on the table, because this dish is eating with pitta bread, no spoons allowed… so you will need to wipe your hands constantly trust me on this!! it’s worth it****