1 pound dried habas (yellow fava beans) 1 medium onion
diced 2 plum tomatoes :
diced 1/4 cup cilantro
chopped salt :
to taste Cook habas according to your favorite method for dry beans. When they are done, you can add the tomatoes and onions and salt and simmer until onions are softened, then add cilantro. Or you can saute tomatoes and onions in a little oil until liquid is reduced, then add habas and re-fry, mashing some of the beans with the back of a spoon until most liquid is absorbed. Then stir in cilantro. Formatted by Kim Mendoza yqym81a@prodigy.com
Today we are making a staple Moroccan dish called Bessara. Bessara is a thick soup made of dried fava beans, it be eaten alone or as a dip with bread. Moroccans especially enjoy it during cold weather. I am going to show you are to make it without a pressure cooker because many people do not own one. Another simple, easy, and delicious Moroccan recipe!
Mexican fava bean soup or sopa de habas is a delicious, hearty soup that's loaded with protein. It's so easy to make and super quick in the Instant Pot.
More Mexican Soups to Try Sopa de Lentejas Albondigas Sopa de Conchas Sopa de Fideo
Celebrate the World Cup by making some traditional Arab foods! This dip is beloved throughout the Arab world and North Africa. It’s cheap to make and packs a lot of protein. A bit of a change from Hummus!
Foul Mudamas (Fava Bean Dip)
1 can Fava Beans and its water (540 mL or 19 oz) 2 tbsp extra virgin olive oil ½ onion, diced small 2 garlic cloves, crushed 1 small tomato, diced 1 tsp ground cumin 1 tsp black pepper 1 tbsp tahini 1 tbsp fresh lemon juice, or more to taste Salt to taste More olive oil for topping and parsley for garnish
Boil the can of beans along with its water for 5-10 mins on medium low heat mashing at the same time In a skillet pour olive oil and on medium heat sauté onion, garlic, and tomato for about 3-4 minutes, or until fragrant Optional to save about a tbsp of this mixture to top the Foul with later. Turn the heat off the mashed beans, and move the contents of the skillet over to the pot of mashed beans and mix everything through Add in ground cumin, black pepper, tahini, fresh lemon juice and salt. Mix. Taste if needed to adjust for salt or lemon. Pour it out into your serving dish, preferably something with high sides and top with extra virgin olive oil and parsley.