It’s too late in the season to plant fava beans. In fact, I’m starting to remove my old plants. But, if you have them in your garden, and are enjoying them now, check out these recipes from the Huffington Post.
Not among the recipes in the link, but a recipe I discovered (and LOVE!) is a dish for Moroccan-style fava beans. It’s a simple dish that requires half the prep time of other fava bean recipes because you don’t need to peel the skin off of the individual beans.
Moroccan Fava Beans
1 pound of fava beans, removed from pods, leave beans in casings (leave the individual bean unpeeled).
3 cloves garlic, chopped
1 teaspoon ground cumin
2 teaspoons paprika
1/2 teaspoon chili flakes (my addition)
4 big glugs of olive oil
1 cup water
You will also need:
1/4 cup mixed, chopped parsley and cilantro (Add to taste)
2 teaspoons lemon juice (or to taste)
chopped preserved lemon or lemon zest (to taste)
Salt and pepper (to taste)
1. Add the beans, garlic, spices, oil and water together in a heavy bottom pot (I like an enameled pot) and simmer until the water boils out and left with spiced oil, beans and garlic (ohh it smells so good).
2. When when water is boiled out and the mixture is cooked, add lemon juice, preserved lemon, chopped herbs, salt and pepper to taste.
3. Serve the beans warm or at room temperature with warm crusty bread, making sure to sop up the spiced oil.