Best Dried Fava Beans With Bitter Greens Recipes

BESSARA (DRIED FAVA BEAN SOUP)

Bessara (Dried Fava Bean Soup) image

Provided by Molly O'Neill

Categories weekday, soups and stews, appetizer, side dish

Time 4h45m

Yield Six servings

Number Of Ingredients 10

Ingredients

1 pound skinless, split dried fava beans
Salt to taste
5 garlic cloves, chopped
1/4 to 1/2 cup olive oil
1/2 teaspoon paprika
1 1/2 to 2 teaspoons cumin
1/4 teaspoon turmeric
Pinch of cayenne pepper
Juice of 2 lemons
1 large bunch coriander chopped, about 1/2 cup

Steps:

Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 8 grams, TransFat 0 grams

DRIED FAVA BEANS WITH BITTER GREENS

Dried Fava Beans With Bitter Greens image

Provided by Molly O'Neill

Categories dinner, side dish

Time 1h15m

Yield Four servings

Number Of Ingredients 4

Ingredients

1/2 pound dried, shelled fava beans
Salt and freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
1 pound bitter greens like dandelion greens, broccoli rabe, turnips or watercress

Steps:

Soak the beans overnight in cold water, drain and gently pull the outer skin off and discard. Place in a deep, ovenproof cooking pot, add cold water to cover the beans, cover and place over a high flame until the mixture starts to boil.
As the beans begin to boil, skim the foam. When the foam ceases to rise, add a pinch of salt and stir well. Cook for 1 hour more, stirring frequently and adding more cold water to keep the beans covered. During the last 10 minutes of cooking, use a wooden spoon to stir and pulverize the beans. When the beans are mashed and have the consistency of clotted cream, beat in i cup of olive oil and season with salt and pepper to taste.
While the beans are cooking, clean the greens and boil in water until tender. Drain and toss with the remaining olive oil, salt and pepper to to taste. Serve the beans and the greens with thick country bread.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 23 grams, Carbohydrate 21 grams, Fat 28 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 460 milligrams, Sugar 6 grams