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Credit: Sawsan A. Galal, CSC, chef/culinary instructor, Mountain State University, Beckley, W.Va., and proprietor, The Ambrosia Inn, Beckley
Sizzle, Winter 2013
1 cup dried fava beans
Water to cover beans
Cumin to taste
Salt to taste
Olive oil to taste
Lemon juice to taste
1. Place washed fava beans in slow cooker; cover with at least 5 inches water. Place cooker setting on high heat. Cook until beans are soft and tender inside (up to 6 hours or overnight).
2. Once cooked, flavor with cumin, salt, olive oil and lemon juice to taste.
3. Serve, slightly mashed with fork, with pita bread, sliced tomatoes or any pickled item of choice. Extra fava beans freeze well.
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