Dried Fava Beans with Cumin and Lemon/ Foul Nabet
Description
Foul Nabet are nutrient-packed and are loaded with vitamins, minerals, fiber and protein. The preparation is fairly easy to make, but requires patience, since you need to soak the beans for 24 hours, and then boil them. Don’t let the long process of soaking put you off, it is so worth it.
Equipment
- Pot
Ingredients
- 4 cups large dried broad fava beans
- 10 cups of water to soak the beans
- 6 cups of water to cook the beans
- 1 lemon cut to slices
- 1/4 teaspoon baking soda
- Water to cook
Before serving:
- 1 tablespoon salt
- 2 tablespoons cumin powder
Instructions
- Fill a large bowl with dried fava beans, baking soda and 10 cups of water. Leave the beans to soak for 24 hours or a minimum of 18 — they will expand when they have been adequately soaked.
- Transfer the dried fava beans to a mesh-sieve and wash thoroughly under running water, drain and transfer to a large pot. and add 6 cups water so the fava beans are totally submerged.
- Cook over high heat, add the baking soda and the lemon slices upon boiling, reduce heat to low cover up.
- Cook for about 45 minutes. Once the fava beans have achieved their desired degree of doneness, You can “bite test” beans for tenderness. Beans should be tender, but not mushy.
- Remove the pot from the heat and let the beans cool in the cooking liquid. Drain and serve in individual ramekins.
- Mix together the salt and cumin powder.
- Add some freshly squeezed lemon juice to each ramekin (lemon will bring out the flavors). Take a foul bean in your fingers and dip in the cumin ans salt mix, bite through the top part of the bean to break open the shell, squeeze gently while holding the bean in front of your mouth, pop the interior in your mouth and discard the shell.
Notes
- Note 1-Seasoning: Salt and cumin are the classic ingredients to season foul nabet with, but you can add heat with cayenne or chili flakes. Combine together in a small ramekin.
- Note 2-These boiled fava beans, foul nabet can be enjoyed warm as soon as they are made, must not remain too much in the fridge. It is a very delicate legume that can last for two or three days, then they turn black. For this reason, if you are not eating within a few days it is better to freeze them.
- Note 3-To freeze : Let the foul/ beans cool completely. Portion into ziploc bags and stack to store in the freezer. I tested out and found that they are best when you add a bit of the cooking broth to the bag. When you need to use them, just remove a bag, thaw in the fridge overnight, then reheat, drain and add, lemon juice cumin powder and salt.
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