I thought this would be fun to make for an April Fool's Day lunch, but had to go to 4 stores to find the dried fava beans. The beans never did get tender even though I cooked them longer, but we really enjoyed the flavors in this dish.
Fool (or Fül) Medammes Fava Bean Salad
Becky Luigart-Stayner
Yield: 8 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 160
- Calories from fat: 30%
- Fat: 5.4g
- Saturated fat: 0.9g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.7g
- Protein: 9.3g
- Carbohydrate: 19.5g
- Fiber: 4.8g
- Cholesterol: 28mg
- Iron: 2.5mg
- Sodium: 134mg
- Calcium: 42mg
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
Preparation
- 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.
- 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.
Fool (or Fül) Medammes Fava Bean Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Middle Eastern
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Sodium, Low Saturated Fat
- COOKING METHOD: Marinate
- PUBLICATION: Cooking Light
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