Best Fava Bean And Sausage Dip Recipes

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FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)



Foul Mudammas (Egyptian Fava Beans) image

Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!

Provided by Suzy Karadsheh

Categories     Vegan

Time 25m

Number Of Ingredients 15

2 cans plain fava beans (13 to 15 ounces each can) (see notes if using dry fava beans)
½ cup water
Kosher salt
½ to 1 tsp ground cumin
1 to 2 hot peppers, chopped (jalapenos will work here)
2 garlic cloves, chopped
1 large lemon juice of
Extra virgin olive oil (Early Harvest)
1 cup chopped parsley
1 tomato, diced
Warm pit bread
Sliced tomatoes
Sliced cucumbers
Green onions
Olives

Steps:

  • In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
  • In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
  • Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
  • Serve with pita bread, sliced veggies and olives.

Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg

FAVA BEAN AND SAUSAGE DIP



Fava Bean and Sausage Dip image

Spicy lamb sausage tops a Middle Eastern-style dip similar to hummus.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 cups

Number Of Ingredients 10

1 cup large, dried, split fava beans (8 ounces)
6 garlic cloves (3 whole; 3 sliced lengthwise)
Coarse salt
12 ounces merguez (spicy Moroccan lamb sausages), casings removed
1/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup tahini
1/4 cup fresh lemon juice, plus 1 teaspoon freshly grated lemon zest (2 lemons)
Freshly ground pepper
3 tablespoons fresh flat-leaf parsley leaves, for garnish
Flatbread crisps, for serving

Steps:

  • Bring 5 cups water, the fava beans, whole garlic cloves, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat, and simmer until beans are tender, about 30 minutes. Drain well; let stand until cool, about 15 minutes.
  • Crumble sausage into a large skillet. Cook over medium heat, stirring and draining off fat occasionally, 6 minutes. Add sliced garlic. Cook, stirring occasionally, until sausage is cooked through and garlic is crisp, about 4 minutes more.
  • Put bean mixture, oil, tahini, lemon juice and zest, 3/4 teaspoon salt, a pinch of pepper, and 1/4 cup water in a food processor. Process, adding up to 1/4 cup more water, until smooth and creamy. Season with salt and pepper.
  • Smooth dip in an even layer on a platter. Using a slotted spoon, arrange sausage on top. Top with parsley; drizzle with oil. Serve with flatbread crisps.

TUSCAN SAUSAGE & BEAN DIP



Tuscan Sausage & Bean Dip image

This is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I'm-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party-I'll bet you no one else will bring anything like it! -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 16 servings.

Number Of Ingredients 14

1 pound bulk hot Italian sausage
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 cup dry white wine or chicken broth
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 package (8 ounces) cream cheese, softened
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Assorted crackers or toasted French bread baguette slices

Steps:

  • Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated., Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses., Bake until bubbly, 20-25 minutes. Serve with crackers.

Nutrition Facts : Calories 200 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

FAVA BEANS WITH CHOURIçO SAUSAGE



Fava Beans with Chouriço Sausage image

May 1st is known as Fava Day in some Portuguese kitchens, including those on the Azores island of Såo Michael, where this recipe originated. Goes well with a glass of wine or beer and some crusty, rustic bread. From Authentic Portuguese Cooking by Ana Patuleia Ortins.

Provided by Carolyn Haas

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 11

1/2 c olive oil, divided
1/2 c onion, coarsely chopped
1/2 - 3/4 lb chouriço sausage, casing removed, cut into 1/4 inch slices (ok to substitute chorizo)
1 tomato, peeled, seeded and chopped (about 1 cup)
2 - 3 clove garlic, chopped
2 Tbsp parsley or cilantro, finely chopped
1 tsp sweet paprika
1/2 c white wine
4 c frozen green broad beans (do not thaw) substitute kidney beans, chickpeas, lima beans/butter beans or edamame
1/2 Tbsp kosher salt, or to taste
1/4 tsp ground white pepper

Steps:

  • 1. Heat 1/4 c. of the oil in a large pan over medium-high heat until hot.
  • 2. Saute onion until soft, 2 or 3 minutes
  • 3. Add sausage slices and cook until they start to firm up, about 2 minutes.
  • 4. Stir in rest of olive oil, tomato, garlic, cilantro and paprika. cover tightly. Reduce heat and cook over medium-low heat for 10 minutes until tomatoes are combined with onions.Pour in the white wine, cover, and bring back to a simmer for a few minutes.
  • 5. Add unthawed fava beans (or other beans) Season with salt and pepper. Cover and simmer for about 25 minutes. If using gas stove, move pot back and forth across burner to "stir" without opening pot. Try similar maneuver with electric stove! Serve hot or at room temperature.

FAVA BEAN DIP



Fava Bean Dip image

Foul gellaba, a spicy herb-packed dip that hails from Saudi Arabia, is customarily served for breakfast but can also make an appearance at lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 10

4 cups shelled fresh or frozen fava beans
1/2 cup extra-virgin olive oil, plus more for drizzling
1 small onion, diced
2 cloves garlic, minced
1/2 jalapeno or serrano chile, minced, plus thinly sliced chile for garnish
1 teaspoon ground cumin
1/2 cup packed cilantro leaves, plus more for garnish
Juice of 1 lime
Fresh mint leaves, for garnish
Assorted raw vegetables or flatbread, for serving

Steps:

  • Prepare an ice bath; set aside. Bring a medium pot of salted water to a boil. Add fava beans and cook until very tender, 4 to 8 minutes depending on size. Use a slotted spoon to transfer to ice bath until cool. Drain, and if using fresh, squeeze beans from skin.
  • Meanwhile, heat oil in a medium skillet over medium. Add onion, garlic, minced chile, and cumin, and cook until very soft and translucent, about 10 minutes. Let cool slightly and transfer mixture to a food processor.
  • Add beans, cilantro, lime juice, and a pinch of salt to the processor and process until very smooth, adding 1 to 2 tablespoons water if necessary. Spoon dip into a serving bowl and drizzle with oil. Garnish with sliced chile, cilantro, and mint. Serve with vegetables or flatbread.

SAUSAGE AND BLACK BEAN DIP



Sausage and Black Bean Dip image

This dip, packed with sausage, salsa, and cheese, is both creamy and chunky, making it a hearty snack for one or a group. Try this dip instead of ready-made queso at your next gathering (or just enjoy it solo; we won't tell).

Provided by JimmyDean

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 20m

Yield 4

Number Of Ingredients 10

2 (15 ounce) cans black beans, drained
¼ cup sour cream or plain yogurt
½ teaspoon minced garlic
¼ teaspoon salt
1 tablespoon canola or vegetable oil
1/2 (1-pound) Jimmy Dean Premium Pork Hot Sausage
2 tablespoons salsa
2 tablespoons shredded Cheddar or Mexican cheese blend
2 tablespoons sour cream
1 tablespoon roughly chopped cilantro

Steps:

  • In a food processor, mix beans, 1/4 cup sour cream, garlic, and salt. Pulse until smooth.
  • Heat 1 tablespoon of oil in a small frying pan over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Move the sausage to a separate pot and set aside.
  • Add the black bean mixture to the Jimmy Dean sausage. Bring to medium heat and stir often until dip is hot, about 5 minutes.
  • Spoon the hot dip into a bowl and top with salsa, cheese, remaining sour cream, and cilantro.
  • Serve with chips or in a tortilla, and enjoy!

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