Dried Fava Beans with Cumin and Lemon
Description
Dried Fava Beans with Cumin and Lemon are nutrient-packed and loaded with vitamins, minerals, fiber, and protein. The preparation is fairly simple but requires patience, as you need to soak the beans for 24 hours and then boil them. Don’t let the long soaking process put you off—it’s well worth the wait.
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 the dried fava beans, baking soda, and 10 cups of water. Leave the beans to soak for 24 hours, or for a minimum of 18 hours. They will expand as they soak and are ready when they have softened and increased in size.
- Transfer the dried fava beans to a mesh sieve and wash thoroughly under running water. Drain and transfer to a large pot. Add 6 cups of water, ensuring the fava beans are completely submerged.
- Cook over high heat. Once it comes to a boil, add the baking soda and lemon slices. Reduce the heat to low and cover.
- Cook for about 45 minutes. Once the fava beans have reached the desired degree of doneness, bite-test a few beans for tenderness. The 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 the salt and cumin powder together.
- Add some freshly squeezed lemon juice to each ramekin (the lemon will bring out the flavors).Take a fava bean between your fingers and dip it into the cumin-and-salt mixture. Bite through the top of the bean to break open the shell. Holding the bean in front of your mouth, squeeze it gently, pop the interior into your mouth, and discard the shell.
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