EGYPTIAN FAVA BEAN SALAD (BAGULA)

Egyptian Fava Bean Salad (Bagula) image

Provided by C G

Time 1h5m

Number Of Ingredients 13

Previous Next

1 lb small dried fava beans, soaked overnight
1/4 c extra virgin olive oil
3 Tbsp fresh flat leaf parsley, minced
3 Tbsp fresh dill, minced
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
1 fresh bay leaf, bruised
2-4 clove garlic, finely minced
large lemon, juice of
salt, to taste
cracked black pepper, to taste
1/4 tsp nigella seeds, for garnish (optional)

Steps:

1. If using DRIED beans: Drain beans and place in a 4-qt. saucepan, cover with water by 2″, and bring to a boil over high heat; reduce heat to medium-low, and cook, covered and stirring occasionally, until tender, about 50 minutes. Note: You can also cook the beans in a crock pot or pressure cooker.
2. If using CANNED beans: Rinse beans well in a strainer. Set aside to drain.
3. Drain beans, and transfer to a bowl; add olive oil, parsley, dill, cumin, cinnamon, cardamom, bay leaf, garlic, lemon juice, salt and pepper; let sit for 30 minutes to meld flavors before serving. Best flavor @ room temperature.