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Meze Fava Beans
Lunch Middle Eastern

Meze Fava Beans

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add onions; cook and stir until fragrant, about 1 minute. Toss in fava beans and cook until slightly tender, about 2 minutes.
  2. 2 Mix 2 tablespoons water and flour together in a bowl; pour into the fava bean mixture. Add 1 cup water, lemon juice, sugar, and salt. Cover and bring to a boil. Reduce heat to low and simmer until fava beans are very tender, about 5 minutes.
  3. 3 Stir dill into the fava bean mixture; continue simmering until flavors are combined, about 2 minutes. Let cool to room temperature.

By Pascale Huntsinger

Greek Cucumber Bean Salad
Lunch Greek

Greek Cucumber Bean Salad

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
  2. 2 Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
  3. 3 Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.

By Julie Galatocky

Buddha Bowl Power Menu
Lunch American

Buddha Bowl Power Menu

Prep
30 min
Cook
20 min
Total
590 min

Instructions

  1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
  2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
  3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
  4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
  5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

Jamaican Oxtail with Broad Beans
Dinner Caribbean

Jamaican Oxtail with Broad Beans

4.6

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
  2. 2 Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

By sunflowerBirmingham

Vegan Chickpeas with Kale and Cilantro-Lime
Dinner

Vegan Chickpeas with Kale and Cilantro-Lime

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, about 3 minutes. Rinse kale under cold water and drain.
  2. 2 Mix chickpeas and fava beans together in a bowl.
  3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and jalapeno pepper until softened, about 5 minutes. Add chickpeas mixture, kale, cilantro, and curry powder to onion mixture; cook and stir until heated through, 2 to 3 minutes.
  4. 4 Squeeze 1 lime half over chickpeas mixture. Spoon mixture onto 4 serving plates. Cut remaining lime half into 4 wedges and squeeze over each serving; season with salt.

By Marskall01

Easy Mediterranean Pasta
Middle Eastern

Easy Mediterranean Pasta

3.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
  2. 2 Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.

By Amanda

Fava Beans in Tahini Sauce
Side Dish Middle Eastern

Fava Beans in Tahini Sauce

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in small to medium saucepan over medium-high heat. Cook onion in oil until softened.
  2. 2 Stir in the beans and lemon juice. Next, stir in the tahini until mixture is thick. Then, add the garlic, and cook for a few minutes more. Season to taste with salt and pepper.

By MYSTICALRIVER

Ta'ameya (Egyptian Falafel)
Dinner Middle Eastern

Ta'ameya (Egyptian Falafel)

4.1

Prep
20 min
Cook
15 min
Total
515 min

Instructions

  1. 1 Place fava beans into large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
  2. 2 Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
  3. 3 Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
  4. 4 Shape fava bean mixture into about 50 balls. Roll balls in sesame seeds to coat.
  5. 5 Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes per batch. Drain on paper towels.

By Gamila Salem

Vegetarian Pumpkin Spinach Chili
Dinner

Vegetarian Pumpkin Spinach Chili

3.9

Prep
25 min
Cook
200 min
Total
225 min

Instructions

  1. 1 Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
  2. 2 Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

By Dani

Swordfish Calabrian-Style
Dinner Italian

Swordfish Calabrian-Style

4.2

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
  2. 2 Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
  3. 3 Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

By Salvatore

Portuguese Favas
Dinner European

Portuguese Favas

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 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.
  2. 2 Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.

By John J Pacheco

Portuguese Chourico, Beans, and Rice
Dinner European

Portuguese Chourico, Beans, and Rice

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
  2. 2 As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
  3. 3 Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.

By Raquel Teixeira

Fava Beans
Dinner Middle Eastern

Fava Beans

4.0

Prep
15 min
Cook
7 min
Total
23 min

Instructions

  1. 1 Heat vegetable oil in a skillet over medium heat; add onion. Cook and stir for 2 minutes. Add chopped tomato and tomato paste; cook until tomatoes are mushy, about 4 minutes. Add 1 teaspoon water, if necessary.
  2. 2 Pour fava beans into skillet; mash into a paste. Add 1 tablespoon water, cumin, salt, black pepper, and ground red pepper; stir well. Heat for 1 minute more. Remove from heat; allow to rest for 1 minute. Stir in olive oil and parsley.

By lalyahya

Jacy's Middle-Eastern Fava Bean Stew
Dinner Middle Eastern

Jacy's Middle-Eastern Fava Bean Stew

4.5

Prep
20 min
Cook
105 min
Total
125 min

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 Just before serving, stir in the chopped parsley. Top with the mint, if you like.

By XjacyX