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- Dish type
This traditional Greek split pea dip is rich and filling.
21 people made this
- 225 g (8 oz) yellow split peas
- 75 g (2¾ oz) onions, chopped
- 1 small clove garlic, crushed
- Juice of ½ lemon, or to taste
- 1 teaspoon olive oil
- Salt and black pepper
- To garnish: paprika
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Pick over and rinse the split peas, then place them in a large saucepan with the onions and enough water to cover. Bring to the boil, then reduce the heat and simmer for 30-45 minutes until the split peas are thick and mushy (the exact time will depend on the age of the peas). If there is still some water remaining, drain it off before transferring the peas to a bowl.
- Beat in the garlic, lemon juice and oil until thick and well blended. Leave to cool, then add salt and pepper to taste and garnish with paprika.
Reviews & ratingsAverage global rating:(1)
Reviews in English (4)
Something else.I followed exactly except for pureeing the split peas in a food processor, then serving with chopped red onion on top and a drizzle of olive oil and lemon juice. Then I added a sprinkling of dried oregano (no paprika). Served room temperature is best.-19 Apr 2009
This is a classic Greek dish or meze and the recipe is mostly spot on. I followed exactly except for pureeing the split peas in a food processor, then serving with chopped red onion on top and a drizzle of olive oil and lemon juice. Then a sprinkling of dried oregano. Oregano is really a must for serving this dish; forget the paprika! Try this as a nice and interesting alternative to houmous!-19 Apr 2009
I must add that this is best served with crusty bread and a nice slice of feta. Olives are great with it, too.-19 Apr 2009
Marinated Fava Beans Recipe
Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).
Fava beans are sweet, tender, and pleasantly starchy. When they're coated with a slick of olive oil, vinegar and garlic bits, the contrast between the sharp dressing and the mild greenness of the beans is really wonderful.
During fava bean season, I try to make it at least once or twice with the fresh beans. The rest of the year, I happily settle for frozen beans. It's good served as part of a spread of pickles and marinated salads, or just on its own.
Fava recipe - Recipes
This is a delicious recipe for a traditional Portuguese Favas recipe which is very simple to make and is great to make for any occasion. Favas is a very traditional dish in Portuguese cuisine because it is a very easy way to make a delicious hearty dish. The ingredients and directions are pretty simple so go ahead and try it out and tell us what you think, we are sure you will love this one!
4 Tablespoons of olive oil
3 Onions, chopped
2 Garlic cloves, minced
2 teaspoons of red pepper flakes
1/4 Cup of tomato sauce
2 Cups of water
2 Teaspoons of salt
1 teaspoon black pepper
2 teaspoons paprika
2 Cans of fava beans (19 oz can)
1) Start by heating the oil in a large pan on medium heat.
2) Sauté the onions and garlic until the onions turn transparent.
3) Combine the ingredients red pepper flakes, tomato sauce, water, salt, pepper and paprika. Bring to a boil.
4) After it has started to boil reduce heat and allow it to simmer for 30 minutes.
5) Add the 2 cans of fava beans stirring them in gently. Cover and cook for another 5 min or until the favas become soft.
6) Remove from heat and let it stand for several minutes before serving.
I have searched the net for a recipe for Favas. Whenever I have eaten Favas prepared by Portuguese cooks it invariably includes blood sausage, chorizo, fatty pork all of which add immense flavour but this recipe did not mention any meat whatsoever, neither did other recipes on the net. I used your recipe but added fatty pork belly and chorizo and cut down on the red pepper flakes, only 1 tsp. and no tomato sauce. I have never eaten Favas that looks red ! It always was a light brown colour so I added a stock cube for colour and good measure. Think I would leave out the pepper flakes altogether next time or maybe reduce to 1/2 tsp. as it was a bit too spicy, heaven knows what it would be like with 2 tsp. .
The brown color cones from dried favas that are soaked for hours and hours and then cooked that’s the real portuguese way. The green is just from canned favas those are good as well
love favas but I (or pork bely and chourico or linguica, does have lots of flavor on the favas, enjoy…
Trying this recipe for this Thanksgiving as an additional side! can’t wait and will consider everyones contributions as I prepare this dish! Thanks so very much!! Enjoy all that this season brings! Blessings abundant!
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.
*To calculate nutritional table data, we use software by
Fava beans are one of the oldest cultivated plants. They had been grown in the Mediterranean regions, in China and in others Asian countries for over 5000 years. They are grown in California and are available fresh from June to the end of August, and dry all year around. The fava beans come in a pod and they have to be shelled like their cousins, the peas. To eliminate the inner skin, blanch the fava beans for 4 to 5 minutes and discard the translucent skin that covers them. Use the fava as a side dish simply dressed with olive oil, salt and pepper, if you prefer add a dash of vinegar mash to cover pane fritto, fried bread or crostini make the Frittedda with peas and artichokes for a special pasta dish. In Sicily and all over Italy, fave are eaten raw with bread and pecorino cheese.
Below the following recipes:
Boiled Fava Syracuse Style
Fava Rabitt Style, a Cunighiu
Be aware that some people are allergic to raw fava beans. Cooking may prevent any allergic reaction. Fava beans are rich in L-dopa, an element used in the treatment of the Parkinson’s disease and in the management of hypertension. Fava beans are abundant in Sicily and in particular in the province of Syracuse, where the water is plentiful, the terrain is rich and very favorable to the growth of this vegetable. They are dried and used in the Mediterranean, Middle Eastern and Asian cuisine. In Syracuse, the dry beans are boiled with garlic and then dressed with oil, salt and pepper. Eat them using your hand, pick up a fava bean with casualness, make a small incision to the skin using with your teeth and extract the fava by sucking it. It is easy to learn and they are delicious!
How to make this fava beans recipe
As with most good Spanish dishes, there are just a handful of ingredients but they do need to be high quality.
You MUST use young fava/baby broad beans for this dish, the larger old ones won&rsquot do as they will need to be peeled to remove the tough exterior.
I use frozen ones for convenience but you can also use fresh ones as they should cook through with the same amount of cooking time.
First, grab a large onion, peel and chop finely. Cook in four tablespoons of olive oil over a high heat for five minutes, stirring often. You really do need to use quite a bit of olive oil as it&rsquos crucial to the flavour, but if you really must, you can reduce to three.
We&rsquore frying the onions over a high-heat to get them nice and brown and you will need to stir them often to stop them burning.
If you have a particularly hot efficient stovetop and you notice the onions starting to blacken, do turn the heat down to medium-high or move to the next step.
Add in the chopped garlic (3 cloves), smoked paprika (preferably hot smoked paprika, not the sweet one which has a bit of a claggy taste), and freshly ground black pepper (around 1/4 tsp).
Reduce the heat to medium-high and fry a further five minutes, again, stirring often.
Now add in the frozen or fresh young fava beans (baby broad beans) and stir to coat well with the onion and olive oil mixture.
Add the white wine and deglaze the pan using a wooden or plastic spoon to scrape up any bits that have stuck to the pan. After one minute, add half a cup of good quality vegetable stock and half a teaspoon of salt.
Turn the heat up to high and cover with a lid, and cook for ten minutes, stirring now and then, more often as the level of liquid reduces.
Remove the lid, reduce the heat to medium and cook a further five minutes or more if needed, stirring to prevent sticking until the sauce is thick and nearly evaporated. There should be a little sauce, but not much.
Sprinkle over some chopped fresh parsley (optional). It&rsquos not a traditional addition but a little will pep up the dish.
If you have some typical Spanish-style glazed terracotta dishes, spoon the baby broad beans into them to cool, while you get together any other tapas you wish to serve, and slice up some crusty bread for mopping up leftover sauce.
You can serve this on one dish as a big tapa (called a ración) that everyone helps themselves to, or in smaller plates for individual servings. This will make about 4 tapa-size servings or 2 raciones.
This dish will keep about 4 days tightly covered in the fridge but it&rsquos best to allow it to come to room temperature for serving.
Did you make this recipe? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.
Or take a picture and tag me on Instagram (@the_fiery_vegetarian), I love seeing all your creations!
Abraham Conlon, Chef/Owner, Fat Rice
“With the first of the season&aposs fava beans, I really love them grilled in the pod so the outside is charred. When you open them up you have a tender, slightly smoky, vegetal burst of flavor from the beans. As the season goes on and the fava beans get bigger, I like to remove them from their pod leaving the outer husk and braise them with vinegar and garlic or Portuguese chouriço and sofrito. Either preparation is great with bread or as a side dish.”
What are some dishes you can cook with roasted fava beans?
Roasted broad beans can be used to cook a wide range of tasty delicacies. Since fava beans are eaten all around the world, there are many different recipes available to cook the bean.
Before you start cooking, you need to narrow down your choices of dried or fresh bean recipes, since they can differ greatly in flavor and preparation. If you want to make falafel, pastes, stews, and soups, you can use dried beans.
For fried, roasted, steamed, and sautéed, you will need fresh beans. If you are looking for a particular roasted fava beans recipe, you can make use of the recipes mentioned below:
Parmesan baked fava bean chips
This fava bean snack is one of the easiest dishes that you can prepare with roasted fava beans. While it might take some time to prep for the dish and cook it, it is well worth the wait. Cooking this dish is as easy as it gets.
- Roasted fava beans (130-g, split)
- Olive oil (2-tablespoon)
- Black Pepper
- Parmesan cheese (1-tablespoon, finely grated)
- Lemon juice (1/2-tablespoon)
How to cook:
After you roast the fava beans, you need to add lemon juice and parmesan to the roasted beans. Once you roast for another 15-minute, it is ready to serve or wait until the beans are crispy and golden-brown.
Roasted broad beans with ricotta and maitakes
Roasted fava beans with ricotta and maitakes is another easy fava bean snack that you can create without much fuss.
- Roasted fava beans
- Olive oil (1/2-cup)
- Black pepper and Kosher salt
- Maitake mushrooms (4-pieces, broken down to further 3-4 pieces)
- Ricotta cheese (Fresh, single-cup)
- Balsamic vinegar
- Pecorino Romano cheese
- Sea salt
How to cook:
Roast the fava beans and toss them in a large bowl, as mentioned above. Next, you need to toss the mushrooms in the remaining in the pan and add them to the same baking sheet with the fava beans.
Once the beans are roasted, place them in four bowls. You can garnish the servings with additional olive oil, balsamic vinegar, ricotta cheese, and mushrooms. Also, spread some pecorino cheese, parsley, and mint. Season them with sea salt and the dish can be served immediately.
Garlic roasted fava beans
Garlic and fava beans are the best combination that the world enjoys. They go very well with each other and one of the best things you can cook with roasted fava beans.
- Garlic (2-cloves, minced)
- Olive oil
- Roasted fava beans
How to cook:
After you roast the beans, take out the fava beans. Then, you need to toss all the above-mentioned ingredients to the beans.
Once done, return the beans to the oven and heat it for another 15 minutes. Serve hot.
13 Fava Bean Recipes for Our Favorite Dark Horse Legume
Celebrate the arrival of the spring by picking up a bushel of fresh fava beans at your local farmer’s market and adding these fava bean recipes to your cooking repertoire. Known in old times as broad beans, their bright colors and a nutty, buttery flavor make them worthy of a post on your spring produce grocery list. Don’t fear the seemingly daunting preparation: although fava beans are double-shelled, prepping them takes little more than sliding a knife through an already perforated edge and shaking the pods lightly to free the beans inside. A quick blanch is all it takes to bring it to a fava bean dish—it’s one of our favorite ways to rethink weeknight pesto sauce. From a fragrant Mexican soup to Egypt’s national dish, ful medames, here are our 13 favorite fava bean recipes.
Fava-Mint PestoChef Jessica Largey gave us the recipe for this verdant pesto, a combination of blanched fresh fava beans, Marcona almonds, anchovies, garlic, and mint.
Mexican Fava Bean Soup (Sopa de Habas)The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot. Get the recipe for Mexican Fava Bean Soup (Sopa de Habas) »
Warm Wheat Berry Salad with Fava Beans and Trout RoeChewy, protein-packed wheat berries make this warm salad a satisfying main course.
Fava Bean, Herb, and Pomegranate FattoushFava beans add protein a dash of color to this take on the Levantine bread salad.
Garlic and Dill Fava Bean Salad (Bagula)Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish.
Loubieh bil Zeit (Romano Beans with Tomatoes)This Lebanese dish of beans braised in olive oil is traditionally made with romanos, but fava beans make a great substitute.
Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou)Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Summer Bean SaladA kaleidoscopic combination of fava and romano beans, garbanzos, cranberry beans, and green and yellow wax beans, this fresh side is perfect for picnics and elegant dinners alike.
Stewed Fava Beans (Ful Medames)Best known as Egypt’s national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast.
Aginares Me Koukia (Artichokes and Fava Beans)Fava beans are combined with brightly flavored and tender artichoke hearts in this Greek side dish.
Braised Whole FavasPrepare this dish in the early days of fava season, using only very fresh young favas. Ge the recipe for Braised Whole Favas
Spring Vegetable StewAny gently simmered mixture of vegetables is truly greater than the sum of its parts. It’s important to cut the ingredients to the proper size and cook them sequentially, starting with the ones that need longer cooking. Get the recipe for Spring Vegetable Stew »
Gujarati Spring Vegetables
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It's spring! Do yourself a fava
Fresh fava beans (a.k.a. broad beans) are not front and center in American cuisine, but they sure do deserve a spotlight. Legumes are nutritional powerhouses for those who eat the beans and for the soil they fertilize as they grow and then decompose. Frequently eaten in cuisines of the Middle East, Europe, South America and Africa, fava beans are high in protein and fiber and rich in antioxidants. Fresh favas have a refreshing, bright earthy flavor and a creamy, buttery texture (moreso than their dried counterparts). They are delicious, nutritious and can be used in a multitude of preparations.
You can make the fresh fava bean the star of the dish with a fava bean purée (fresh fava beans are much creamier than canned) or in this vegetarian spin on shrimp scampi. Favas play nicely with others, too, pairing particularly well with other young spring vegetables such as artichokes, asparagus and peas. Blanched in a salad, sauteed in a spring vegetable medley or lightly braised in a ragout they are equally delicious. Favas lend vibrance and texture to a stewy preparation like shakshouka. A creamy, tangy smash hits the textural midpoint between a puree and leaving the beans whole.
To the uninitiated, any of these recipes will be a good introduction to working with fresh fava beans as each describes how to shuck and peel the beans. One word of caution: People who are G6PD deficient should avoid favas, fresh or dried.
For a rundown of how different cuisines embrace this versatile legume, check out Sylvia Thompson’s timeless ode to favas.