OK, it must have taken us until this week to finally understand Fava Beans (i.e. shell them the proper way) and to find a recipe that makes them taste good. This is the best Fava Bean Recipe that we have found so far!
Thanks to Martha Stewart I figured out that you need to do an initial de-podding of the Fava Beans. Then you need to boil them. Then after boiling the Fava’s you need to blanch them in cold water for a few minutes. After blanching the Fava’s you have to then peel them from their exterior shell to find a smaller greenish bean. Then they are ready to work with!
Egyptian Fava Bean Dip (Foul Mudammes) Recipe
*NOTE: We did not use the potato!
- 1 (15 ounce) can cooked fava beans or 1 1/2 cups cooked fava beans
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 large tomato, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon cumin (but season to your own taste!)
- 1 dash cinnamon (but season to your own taste!)
- 1 dash clove (but season to your own taste!)
- 1 dash turmeric (but season to your own taste!)
- 1 dash cayenne (but season to your own taste!)
- 1 tablespoon lemon juice (or to taste)
- 1 small potato, peeled and cooked, added when onion is cooking (optional)
- First, cook onion in vegetable oil until limp.
- Add garlic and cook a little.
- Add large chopped tomato and cook until it just starts breaking apart.
- Add spices and lemon juice and stir.
- Add fava beans and salt to taste.
- Leave on low heat for about 15-20 minutes.
- Put in blender and puree until smooth.
- Place in serving dish and drizzle generously with olive oil.
- Eat with Carol’s pita bread (warm crusty french bread is good too).