Dried Fava Beans with Cumin and Lemon/ Foul Nabet

Often in my life I look back to my childhood in Beirut in the late 1980s with nostalgic memories of street food carts surrounding Cornish Al Manara — refering to a seafront social spot that offers fresh air and a paved sidewalk for jogging, biking and walking while enjoying the relaxing sound of the sea – a haven from the stresses of everyday life in the city — they had a modest variety of foods that kept us full when we were starving and needed a grab and go snack. The goodies they served were brimming with soul and simplicity, a variety of snacks that included stuff like lupin beans, boiled corn on the cob, kaak, nuts, coffee and tea and much more, but my favorite was the boiled fava beans aka foul (foul nabet) with cumin and lemon wedges, seasoned with mix of salt and cumin and squeezed with lemon juice upon serving — a no-brainer  comfort recipe for road trips, late afternoon snacks and entertaining that is symbolic of Lebanese and Middle Eastern hospitality.

I am assuming most of you never had this snack, unless you’ve been raised in the Arab world or you are of Middle Eastern origin. Before the age of tech snacks that are easily spotted in supermarkets now a days, people in the Middle East used to snack on a variety of legumes and earthy ingredients including foul nabet. For a healthy and delectable snack, Foul Nabet / Dried Broad Beans with cumin and lemon are the ultimate answer to satisfying savory snack cravings in a hearty way — nothing can beat a good old healthy and humble snack.

To make foul nabet: Beans are cooked slow and low and served warm with salt, cumin powder and lemon wedges, they’re wrapped in a thick skin that while edible, it is best peeled away before enjoyed; the  interior is soft with a mild flavor that makes them ideal for snacking.

Let’s get started!

Fill a large bowl with dried fava beans 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.

Add 6 cups water so the fava beans are totally submerged and cook over high heat.

Add the baking soda and the lemon slices upon boiling, reduce heat to low cover up and 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.

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 going to eat them within a few days it is better to freeze them.

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.

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.

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.

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

Directions:

1. 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.
2. 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 and cook over high heat, add the baking soda and the lemon slices upon boiling, reduce heat to low cover up and 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.
3. Mix together the salt and cumin powder.
4. 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.

If you make "Dried Fava Beans with Cumin and Lemon/ Foul Nabet", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese