On an impulse, I threw a bag of dry, skinned fava beans into the crockpot at 10pm last night. Had no idea what I was going to do with them nor how they would turn out the next morning. At about 8am, they were really overcooked and in tiny bits. Couldn't do much with them except make a soup.
Found this Egyptian Fava Bean soup recipe in my "Classic Vegetarian Cooking from The MIddle East & N. Africa" cookbook. I pureed the bean bits and heated them up with cumin, garlic, lemon juice, olive oil, salt and pepper. I had a little bowl for breakfast. Creamy and very flavorful! Will have this again at dinner with some whole wheat pita.
Here's the recipe: http://www.sudairy.com/mer/recipes/fulnabed.html
I used the skinned fava beans so I didn't need to skin them. Sometimes you'll find the brown fava beans which are the beans with the skin on.
As always, this looks delicious! I just came back from my lunch break where I stopped off at the bookstore. While I have along way to go to even begin to challenge your cookbook collection, I did find a few to take home
ReplyDeleteThe Mediterranean Vegan Kitchen
The Art of Living Raw Foods
While I did see the 1,000 Vegan Recipes, and Vegan Brunch, cookbooks they were a little more than I could afford at the moment, so it will be on my wait til I have more money list :-)
The MVK is a wonderful book! I absolutely love that one. It was the first vegan cookbook I ever purchased.
ReplyDeleteThat looks SO GOOD! x
ReplyDelete