. Serve the bessara hot. according to your preferred texture. Puree the beans and garlic. either by hand or in a food processor. Refrigerate and serve chilled as a dip. is based on a recipe from Moroccan chef Alia’s website. for a thicker dip. lemon juice. Serves 4
100g dried kabuki peas 150ml sour cream 1 tsp wasabi paste (adjust to taste) or use horseradish – sauce or grated 1 tsp lemon juice
Soak and cook the peas following the instructions on the pack. Stir in the olive oil. Blend the peas with the cream. Cover the pan and cook on a medium high heat until they are soft enough to easily puree (about 40 minutes). mix in more hot water. drizzled with olive oil and seasoned with cumin and paprika.
Japanese pea and wasabi dip
A refreshing and spicy dip that can be made with Japanese wasabi or British horseradish. Skim occasionally. and wasabi or horseradish to taste.Split fava beans
This classic Moroccan dish can be served as a dip or soup. Season with salt and pepper. spices and lemon juice.5 litres cold water. cookingwithalia. boil the beans with less water. The consistency can be adjusted: for a thinner soup. and cover with 1.com Serves 8
400g split dried fava beans 3 large garlic cloves 1 tsp salt 1 tsp cumin 1 tsp paprika 1 tbsp olive oil Juice of 2 lemons To serve Cumin Paprika Olive oil
Place the fava beans and garlic in a large pan.
chilli and onion. carefully place the patties in the oil and deep fry until dark golden brown – this will take a few minutes. prepare the yoghurt sauce. flour or breadcrumbs. Mix with the beans. Drain briefly on kitchen paper and sprinkle lightly with salt. lemon juice. Unlike many others. but don’t boil them as all the cooking happens in the oil. Authentic Egyptian falafels are made with fava beans instead of chickpeas. When the oil is very hot. Heat enough vegetable oil to cover a single layer of patties in a deep pan. Makes about 16 falafels
500g pre-soaked split fava beans 1 red onion Big bunch fresh coriander 1 red chilli pepper Zest of 2 lemons 10 mint leaves 3 pinches coarse salt 3 pinches fresh ground black pepper 1 tsp cayenne 1 tsp ground cumin ½ tsp cinnamon Vegetable oil for deep frying For the yoghurt sauce 8 mint leaves 350g yoghurt Juice of ½ lemon Coarse salt Fresh ground black pepper
For this recipe you need to pre-soak the beans. our recipe is both gluten free and vegan – it contains no eggs. a lightly dressed salad and some pitta bread. Roll ping pong ball size patties from the mixture and refrigerate for 30 minutes. Serve the falafel with the yoghurt sauce. Coarsely chop the herbs. this traditional Arab food is delicious as a snack or meze. Finely chop the mint and stir with the yoghurt. Refrigerate. spices and lemon zest.Split fava beans
Surprisingly easy to cook from scratch. salt and pepper. Meanwhile. and pulse in a food processor until fairly smooth – though not to a paste.
Simmer the dal very gently. peeled and cut into half a dozen chunks 1 tsp turmeric 4 or 5 small green chillies.Split fava beans
Indian vaal dal
This dal is popular in the Gujarat region of western India. finely sliced (or a small red onion) 1 tbsp cumin seeds 1 tsp mustard seeds 1 tsp chilli flakes Bunch of fresh coriander. Stir until golden and beginning to crisp. turmeric and chopped chillies with a pinch of salt. Bring to the boil for 10 minutes then drain. This time cover with about 2 litres of cold water. but don’t allow to burn. Season to taste – be quite bold with the salt and perhaps try a little sugar. ginger. chopped to serve
The dal: Put the beans in a large heavybottomed pan with a lid and cover with cold water. Serves 6
For the dal 400g split dried fava beans 4 cloves garlic. 2 finely chopped. Garnish with the remaining chopped coriander. rinse and return to the pan. To serve: Stir the spices and shallots (the tarka) and half the chopped coriander into the dal. Stir in the two whole chillies and simmer for a further 15 minutes. peeled and crushed 4cm piece of root ginger. 2 or 3 left whole For the tarka 2 tbsp oil . but sunflower is fine 2 shallots. stirring occasionally and checking that it isn’t sticking – add a little more water if required. Turn down the heat and put the lid on – leaving space for steam to escape. bring back to the boil and add the garlic. After 30 to 40 minutes the beans will have broken down and become creamy. The tarka: Heat the oil in a frying pan and add the shallots.
. It can also be made with sprouted whole beans (which should always be thoroughly cooked). Now either add a little boiling water or reduce the dal further to achieve your preferred consistency. Add the dried spices and cook for a couple of minutes until the mustard seeds are popping.ideally groundnut or ghee.
Stir in the greens with the remaining olive oil. until the potatoes and beans are soft. sovereign of all. Add just a little water (2 tbsp) to the leaves and boil uncovered for about 5 minutes until no water is left.
. Drain any excess liquid from the potatoes and beans. Drain off the liquid exuded by the leaves. pressing the leaves with a spoon if necessary. adding back a little of the liquid if needed to keep it smooth. Drain the beans and return to the pan with 1 tbsp olive oil. cooked in the morning. soaked in the evening. top up with water if necessary to cover. and simmer for about 20 minutes. cover with salted water and simmer for 10 minutes. season to taste and serve.” – popular Apulian saying Serves 4
100g split dried fava beans 250g potatoes. Add the sliced potatoes. potato. boil for 10 minutes. and mash. peeled and sliced 200g bitter green leaves (eg dandelion or curly endive) Salt Pepper 50ml extra virgin olive oil
Place the rinsed fava beans in a large saucepan. the fava bean is queen. cover with water. where fava beans are much appreciated: “Of all fresh and dried vegetables. Rinse and roughly cut the green leaves and sweat in a pan for 10 minutes with just the water left on the leaves from rinsing. It’s a dish from Puglia in Italy.Split fava beans
Italian mashed beans. greens
This comforting recipe is adapted from Paula Wolfert’s recipe for mashed fava beans with potatoes and chicory (fava pure e cicorielle) in her classic book Mediterranean Cooking.
The beans are ready as soon as the seasoning is balanced. Cook for a few more minutes and then add the beans. though you can leave them to reduce for a thicker sauce. oil. Delicious eaten with pitta bread. Meanwhile chop and mix (or blend) the herbs. ful medames is a delicious spicy stew traditionally eaten for breakfast (and to break fast). 60 minutes if boiling. This is the recipe we took to the Aldeburgh Food Festival where it proved very popular! Serves 8-12 (ideal for home freezing)
1kg whole dried fava beans 45g fresh coriander 20g fresh parsley ¼ tsp cayenne ¼ tsp cinnamon 3 heaped tsp cumin 3 heaped tsp sugar (or more to taste) Large jar (500700ml) tomato passata 2 heaped dsp tomato paste Juice of 2 or 3 large lemons 1 clove garlic 1 red onion 1 small (but hot) chilli 100ml sunflower oil (plus oil for frying) 1 large pinch salt Pepper to taste
Soak the beans overnight. Add the passata and tomato paste plus 100ml of water (use it to wash the remains of the passata out of the jar or packet it came in). chilli and spices. Add the spice and herb mix to the onions and garlic and cook for a few minutes.Whole fava beans
Egyptian ful medames
The national dish of Egypt though also served across North Africa and the Middle East. continue to simmer and taste – add sugar. tomato salad and a fried egg!
. fry gently in a little oil. Drain. lemon juice. place in a pan. Eat straight away and/or cool and freeze in portions. cover with plenty of water and cook until tender – about 20 minutes in a pressure cooker. salt and pepper to adjust seasoning. Chop the onion and garlic until very fine (or puree in a food processor).
place in a pan. diced
Soak and cook the peas following the instructions on the pack. mint and ham soup
This favourite soup is a good way to use up leftover ham. cover with plenty of water and cook until tender – 20 mins in a pressure cooker. garlic and bacon over a low heat for about 10 mins until the onions are soft and the bacon is browned. Drain. Add some boiling water if they get dry. Pour back into an ovenproof saucepan.
. Bake in the oven for 1½ hours. Add the peas and ham to the pan. Season with salt. then blend until smooth. Heat the oil and sweat the mixture until soft. bring to the boil. Stir in the paprika and cloves.2 litres stock 125-200g cooked ham. Serves 6-8
500g whole dried fava beans 3 onions 3 large garlic cloves 1-2 tbsp olive oil 3 tsp paprika ¾ tsp ground cloves 3 tins chopped toms 5 tbsp tom’ ketchup 400ml hot water with 1 tsp bouillon powder 2½ tbsp soft brown sugar Kabuki peas
Soak the beans overnight.
British pea.Whole fava beans
Bungay baked beans
Fava beans make an interesting change from the imported navy beans in canned baked beans. and cook for 1 min before adding the rest of the ingredients apart from the beans. pepper and a little sugar if needed. with a very different texture. mix in the cooked beans & cover with foil or a lid. Blend the onions and garlic in a food processor. chopped 2 cloves garlic 4 rashers bacon. Simmer for 15 mins before whizzing again until smooth in the food processor. Serves 4
200g dried kabuki peas 1-2 tbsp olive oil 1 lg onion. turn down heat and simmer for about 10 mins. Heat the oil in a large saucepan. Gently fry the onions. 60 mins if boiling. Season to taste. Add the stock. chopped 1.