Fava beans are also called: vicia baba, brad bean, faba bean, field bean, bell bean, broad beans, pigeon beans, horse beans, windsor beans, or tic bean. They have a distinct flavor and creamy texture. Hence, they are great addition to a variety of dishes. This Lebanese dish is traditionally offered at breakfast, brunch, or with a mezza finger food.
/foul moudammus/ (Arabic)
Serves 4
Adjust the lemon and garlic to taste.
1 (15 ounce/430 g) can of fave beans, drained
1 large garlic clove
3 Tbs. (45 ml) each: organic lemon juice and olive oil
1/2 tsp. (2,25 g) sea salt
1/4 cup (50 g) canned garbañzo beans (chickpeas), drained
2 Tbs. (30 g) coarse chopped parsley
1. Put the drained beans in a saucepan with 1 cup (240 ml) water over high heat and bring to a boil.
2. Reduce the heat to medium-low and cook, covered, about 5 minutes.
3. Mash the garlic and salt into a paste.
4. Add the lemon juice and 2 Tbs. (30 ml) olive oil.
5. Removed the beans from the stove and drain.
6. Fold the beans into the garlic mixture. Mix well, lightly mashing a few on the beans to thicken the sauce.
7. Set aside covered for about 10 minutes.
8. Sever slightly warm or at room temperature.
9. Top the beans with drained garbañzo beans.
10. Sprinkle parsley and drizzle 1 Tbs. (15 ml) olive oil over the beans.
11. Offer a plate of organic: tomato wedges, spring of onions, sliced cucumber, and warm (gluten-free) pita bread on the side.
Fava beans can be green.
