Stewed Stufato Fava Beans Recipes

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FAVA BEAN STEW (KOUKIA YAHNISTA OR YAHNI)



Fava Bean Stew (Koukia Yahnista or Yahni) image

A delicious savory bean stew of Fava or Broad beans simmered with tomatoes and onions. A great Lenten or Vegetarian meal or side dish.

Provided by Lynn Livanos Athan

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 10

1 pound dried Fava beans (soaked overnight, see Note)
1/2 cup olive oil
1 large or 2 medium onions (diced)
1 1/2 pounds diced tomatoes (or substitute a 28 ounce can, drained)
1 cup fresh parsley (diced)
1 teaspoon ground cumin
2 bay leaves
2 cups water
Dash salt (or to taste)
Dash freshly ground black pepper (or to taste)

Steps:

  • Gather the ingredients.
  • Add beans plus enough water to cover beans by 2 inches to a pot.
  • Add 2 tablespoons salt and stir.
  • Bring beans to a rolling boil.
  • Turn off heat, cover, and soak for an hour.
  • Drain and rinse beans under cold water before using.
  • Gather the ingredients.
  • Heat the olive oil in a large soup pot over medium high heat.
  • Add the onions and sauté until tender, about 5 minutes.
  • Add the tomatoes, parsley, cumin, and bay leaves and continue to sauté for another 5 to 10 minutes until the flavors are nicely combined.
  • Add the water to the pot and bring to a boil.
  • Add the fava beans and lower the heat to a simmer. Simmer covered for 45 minutes.
  • Remove the cover and season with salt and freshly ground black pepper.
  • Simmer another 10 to 15 minutes until the beans are tender cooked but not mushy.
  • Discard bay leaves.
  • Serve with a drizzle of your favorite extra-virgin olive oil and a sprinkle of fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 206 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 262 mg, Sugar 4 g, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

STEWED "STUFATO" FAVA BEANS



Stewed

This is a delicious recipe that I found on the back of a Goya Dry Large Fava Beans and is easy to make and very flavorful.

Provided by mandabears

Categories     Puerto Rican

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces dry fava beans, Large size
1 tablespoon olive oil
2 scallions, chopped
1 garlic clove, minced
1 tablespoon basil, fresh and chopped
1/4 teaspoon dried rosemary (optional)
crushed red pepper flakes, dash
1 cup water
1 goya chicken bouillon cube
salt and pepper
4 cups water, to cook beans

Steps:

  • Sort and rinse beans.
  • .Bring 4 cups water to boil in large saucepan.
  • Stir in beans and boil for 10 minutes.
  • Drain and rinse in cold water.
  • Peel outer skin of lava beans and throw out skins.
  • Heat olive oil in large saucepan.
  • Add scallions and garlic and cook for 2 minutes.
  • Add beans and remaining ingredient to pan.
  • Bring ingredients to boil, cover and low heat and simmer until beans are tender.
  • Add more water if needed.
  • Serve over steamed rice.

Nutrition Facts : Calories 98.5, Fat 3.8, SaturatedFat 0.5, Cholesterol 0.1, Sodium 251.9, Carbohydrate 12.1, Fiber 3.3, Sugar 1.4, Protein 4.7

PORTUGUESE FAVAS



Portuguese Favas image

Fava beans with a Portuguese style sauce.

Provided by J. Pacheco

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 45m

Yield 8

Number Of Ingredients 11

5 tablespoons olive oil
3 large onions, chopped
2 cloves garlic, minced
2 tablespoons red pepper flakes
¼ cup tomato sauce
2 cups hot water
3 tablespoons chopped fresh parsley
salt to taste
½ teaspoon black pepper
2 teaspoons paprika
2 (19 ounce) cans fava beans

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
  • Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 27.7 g, Fat 9.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 299.6 mg, Sugar 4.1 g

STEWED FAVA BEANS A FAMILY RECIPE



Stewed Fava Beans a Family Recipe image

This is one of my favortie dishes and it goes great with rice or pasta. You can use canned favas (broad beans) but fresh is really were it's at if you can get them in season. It's a bit more work as you have to peel them but worth the effort.

Provided by Jazmina

Categories     Stew

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 cups of peeled fava beans (1 can)
5 -6 medium sized tomatoes (chopped)
1 onion (chopped)
5 -6 garlic cloves (minced)
1 bay leaf
1 hot chili pepper, if desired
olive oil
1 teaspoon oregano
1 tablespoon sugar

Steps:

  • Simply heat a medium pot on high with some oil and your bay leaf. When oil is hot add in your onion and hot pepper.
  • Turn down to med-high. Cook till onion starts to wilt. Add garlic and saute till it starts to brown, add in tomatoes and favas stir well and turn down heat to medium.
  • When mixture starts to boil turn down heat to low-med, add in your oregano and sugar give it a stir and cover for about 10-15 mins stirring occasionally.
  • After it has cooked for awhile you can season with salt and test if the favas are cooked by trying one to see if it is soft all the way through. Once it is you are ready to serve! Enjoy.

Nutrition Facts : Calories 310.6, Fat 1.4, SaturatedFat 0.3, Sodium 28.4, Carbohydrate 62.1, Fiber 14.2, Sugar 21.1, Protein 17.1

FUUL (SOMALI-STYLE FAVA BEAN STEW)



Fuul (Somali-Style Fava Bean Stew) image

Fuul is a beloved fava bean stew that has long been woven into the culinary fabric of East Africa, North Africa and the Middle East. It's also known as ful medames or foul mudammas. This comforting stew is served in a variety of ways: slow-simmered whole beans topped with juicy tomatoes and olive oil, or simply crushed and spritzed with lemon juice. This recipe is for Somali-style fuul, which consists of smashed fava beans and receives its intoxicating smell from the xawaash mix. Fuul is eaten for breakfast alongside eggs and fresh anjero, and is perfect for suhoor or iftar.

Provided by Ifrah F. Ahmed

Categories     dinner, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, finely diced
5 garlic cloves, minced or crushed
4 large tomatoes, roughly chopped
1 teaspoon fine sea salt or to taste
4 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 (14-ounce) can small fava beans, rinsed
1/4 cup tomato sauce
1 handful cilantro leaves, washed and roughly chopped
Anjero or other flatbread, for serving (optional)

Steps:

  • In a medium pot or deep skillet over medium heat, warm up the olive oil. Once the olive oil is hot, add the onion and stir. Let the onions cook, stirring occasionally, until they are soft and almost translucent, about 5 minutes.
  • Once the onions have cooked, add in the garlic and let it cook until it softens, about 2 minutes. Add the roughly chopped tomatoes and let them cook, stirring occasionally, for 7 to 8 minutes or until they start to break down. Add the salt.
  • While the tomato mixture cooks, prepare the xawaash mix: Add the cumin, coriander, black pepper, cinnamon and cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant.
  • Add the xawaash mix to the simmering tomato and onions. While the tomatoes finish cooking, add the rinsed fava beans to a medium bowl and use a pestle to mash them until there are almost no whole beans left. Stir the mashed beans into the tomatoes.
  • Stir in the tomato sauce, 1 cup of water and the chopped cilantro leaves into the bean and tomato mixture. Cover the pan and simmer on low heat for 15 minutes. Stir in up to an additional ⅓ cup of water if the stew gets too thick.
  • Serve the fuul with anjero, if desired. Leftovers keep for about a week in the refrigerator.

JACY'S MIDDLE-EASTERN FAVA BEAN STEW



Jacy's Middle-Eastern Fava Bean Stew image

This is called 'Middle-Eastern' fava bean stew and not 'Moroccan' because I have also borrowed flavors from my Lebanese roots. This stew came to me on a Saturday afternoon when we were desperately low on groceries and had no meat in the freezer. The first time my carnivorous partner tried it, he honestly thought it contained meat. I have made this many times, and he devours it with relish! To make this dish completely vegetarian/vegan, omit the anchovies. Serve with steamed basmati rice, couscous or bulgur.

Provided by XjacyX

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 2h5m

Yield 6

Number Of Ingredients 26

1 teaspoon coriander seeds
1 teaspoon caraway seeds
½ teaspoon cumin seeds
2 cloves garlic
1 pinch coarse sea salt
2 tablespoons sweet paprika
2 tablespoons dried red pepper flakes
2 tablespoons extra-virgin olive oil, or as needed
2 tablespoons olive oil
1 medium onion, minced
2 cloves garlic, minced
4 anchovy fillets, chopped
2 cups diced peeled butternut squash
2 carrots, chopped
½ red bell pepper, diced
1 cup frozen peas
1 pinch salt
2 cups vegetable broth
2 (14.5 ounce) cans fava beans, drained
1 (14 ounce) can canned tomatoes, diced
2 tablespoons tomato paste
1 bay leaf
1 teaspoon brown sugar
3 tablespoons pomegranate molasses
1 cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint

Steps:

  • To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside.
  • Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
  • Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
  • Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen.
  • Just before serving, stir in the chopped parsley. Top with the mint, if you like.

Nutrition Facts : Calories 315.2 calories, Carbohydrate 45.1 g, Cholesterol 2.3 mg, Fat 11.4 g, Fiber 11.9 g, Protein 11.7 g, SaturatedFat 1.5 g, Sodium 757.8 mg, Sugar 9.1 g

BAGHALI GHATOGH (FAVA BEAN STEW)



Baghali Ghatogh (Fava Bean Stew) image

A popular and beloved stew from northern Iran, baghali ghatogh is an ambassador of early spring produce. Earthy, bright-green fava beans, fragrant dill and an assertive amount of garlic are combined with eggs for a comforting meal. Although shelling and peeling fresh favas is a rite of passage (see Tip), it's a time-consuming task, given the amount needed here (but if you have the time, go for it!). Frozen fava beans are a worthy substitute, but if they aren't available, you can use canned butter beans or frozen lima beans. Just enough eggs are used to give the stew some heft, but they shouldn't overwhelm the vibrant flavors of this verdant stew. The eggs can be incorporated two ways: cracked in and poached, or stirred in to break apart. Baghali ghatogh is typically served over rice with a side of smoked fish and pickled garlic, or with bread.

Provided by Naz Deravian

Categories     dinner, lunch, beans, soups and stews, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

1/4 cup olive oil
5 to 10 large garlic cloves (depending on preference), finely grated
1 teaspoon ground turmeric
14 ounces double-peeled frozen fava beans, thawed (see Tip), or 2 (15-ounce) cans butter beans, lima beans or cannellini beans, rinsed
2 large bunches fresh dill (about 8.5 ounces), stems trimmed, finely chopped, or ¼ cup dried dill
Kosher salt (such as Diamond Crystal) and black pepper
3 to 4 large eggs

Steps:

  • Add the oil and garlic to a medium pot, then set it over medium-low heat. Cook the garlic, stirring often, until fragrant and cooked, taking care not to burn it, 5 to 7 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, dill, 1½ teaspoons salt and ¼ teaspoon pepper. Stir gently so the beans don't break, and cook for about 3 minutes, just so the flavors meld and no longer taste raw.
  • Increase the heat to medium-high, add enough water to cover the beans, about 2 cups (or more as needed, if you're using cannellini beans, which absorb more liquid), and bring to a gentle boil. Partially cover with the lid barely ajar, reduce the heat to medium-low, and gently simmer, stirring occasionally, until the beans are tender, but still maintain their shape (no mushy beans please), and the flavors have come to life, about 12 minutes.
  • Taste the beans and liquid for salt and pepper, and adjust as needed. The stew should be juicy enough to serve over rice, but if it seems too liquidy, remove the lid and cook a little longer to reduce it, keeping in mind that the eggs will also thicken it up. Add a little more water if the stew is too thick.
  • Increase the heat to medium and add the eggs one at a time. If poaching whole eggs, use 4 eggs and make individual wells in the stew before adding each egg. Cook, uncovered, until the whites set and the yolk is cooked to desired consistency, 3 to 5 minutes. (Alternately, you can stir the eggs in: Add 3 eggs, then run a spoon through each egg to break them apart and cook, slightly covered, until the eggs set, about 3 to 5 minutes.) Taste, add more water if the stew is too thick, adjust seasoning and serve.

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