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Fool (or Fül) Medammes Fava Bean Salad

Becky Luigart-Stayner
Yield 8 servings (serving size: 1/2 cup)

Ingredients

  • 1 1/3 cups dried fava beans (about 9 ounces)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves, crushed
  • 1 hard-cooked large egg, finely chopped

Nutrition Information

  • calories 160
  • caloriesfromfat 30 %
  • fat 5.4 g
  • satfat 0.9 g
  • monofat 3.5 g
  • polyfat 0.7 g
  • protein 9.3 g
  • carbohydrate 19.5 g
  • fiber 4.8 g
  • cholesterol 28 mg
  • iron 2.5 mg
  • sodium 134 mg
  • calcium 42 mg

How to Make It

  1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

  2. Return beans to pan. Cover with water to 2 inches above beans. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well. Place beans in a medium bowl. Stir in parsley and next 5 ingredients (parsley through garlic); toss gently. Sprinkle with egg.