How to Cook Broad Beans? | 3 Incredible Recipes: Fava, Broad Bean Hummus, Cypriot Broad Beans
Broad beans, anyone? Today, we're diving deep into the world of this nutrient-rich legume. We're cooking up not one, not two, but THREE incredible broad bean recipes: Fava, Broad Bean Hummus, and Cypriot Broad Beans. If you've ever wondered about the potential of broad beans in your kitchen, this video will answer all your questions. Get ready for some serious cooking inspiration and a lot of broad bean goodness. See you in the kitchen!
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Broad bean hummus
Dried broad beans; 1 cup
Onion; half
Tahini; 2 tablespoons
Lemon Juice; 1 teaspoon
Vinegar; 1 tablespoon
Olive oil; 2 tablespoon
Garlic; 2 cloves, peeled
Salt; to your taste
• Boil the broad beans with half an onion until they are very soft.
• Drain its water and add the garlic, olive oil, tahini, lemon juice and vinegar. Blend it until you have a smooth texture.
• Your hummus is ready. When serving it, you can use the back of a spoon to make a crater and add a generous amount of olive oil, red pepper, parsley and pickles if you like to.
Fava
Dried broad beans; 500 gr
Onions; 2 small, cut in half lengthways
Olive oil 1/3 cups-80 ml
Salt; 1-heaped teaspoon
Sugar; 1 teaspoon
Drinking water; 1.4 litres
To garnish
Dill; 4 sprigs, finely chopped
Crispy onion- if you have at home
Fresh olive oil
• Place in the broad beans and the onions in the pressure cooker.
• Fill with soft drinking water. The water should be 2-3 cm higher than the beans.
• Close the lid and cook until the pressure gets high, cook 5 minutes and open the lid. If you don’t have a pressure cooker, the water you add should be 4 cm above the beans and you’ll need to cook them for about 10-15 minutes until they soften.
• Then add olive oil, sugar, and salt. Use a hand blender to make it silky smooth.
• Take the dish or bowl that you want your fava to take the shape of, pour some olive oil and rub so that the fava would be able to slide once it is cold.
• Place the mixture in the dish. First, allow it to cool at room temperature. Once cool, refrigerate for at least 2 hours.
• Your fava is now ready to be turned! It will look and taste great.
• This is my go-to substitute when I’m craving cheese or when I need a simple dish that will keep me full, guilt free…. Hope you give it a try and it becomes one of your favourites too.
Easiest Cypriot Broad Beans
Dried broad beans; 1 cup
Drinking water; for boiling
Garlic; 2 cloves, peeled
Olive oil; 3 tablespoons
Vinegar; 3 tablespoons
Lemon juice; a few drops
Salt; to your taste
This is the one of the simplest dishes. But actually this is how Cypriots eat many goodies.
Boil and add olive oil, garlic, lemon juice or/and vinegar to your taste.
• Boil the broad beans with drinking water. Cook for 5-6 minutes after it starts to bubble, until the beans start to soften and taste okay to eat. Boiling time for dried beans can vary, so check its softness.
• Drain the beans and transfer to the serving dish.
• Smash and puree the garlic cloves and add to the beans with vinegar, olive oil, salt, and lemon juice. Give it a mix.
• Eat it as soon as possible. I must say this becomes something else if it sits in the refrigerator overnight. My cousins also love eating this with black or green olives. As I said, these guys are Cypriots and they know about great food!
Pasta e Fava
A traditional Italian dish that my mother's family would make in her little town. Just step outside into the garden grab an onion, garlic, tomatoe and horsebeans is what we call them in English or Fava in Italian.
Fava Beans - Ancient Roman Recipe
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Today we prepare an ancient Roman fava beans recipe, prepared with fresh legumes and spices. We selected this recipe from the cookbook attributed to Marcus Gavius Apicius, the most famous cook of the Antiquity.
A perfect dish for springtime, with a flavor well balanced between sweetness, saltiness, and acidity.
Ingredients
fava beans
2 egg yolks
white wine vinegar
white dry wine
honey
garum
extra virgin olive oil
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#favabeans #ancientromanrecipe #ancientromanfood #garum
How to Cook Fresh Fava Beans with Garlic, Anchovy, and Tomatoes
Chef Tom shows you how to prepare fresh fava beans for cooking and then cooks them with the savory Italian trinity of garlic, anchovy, and sun-dried tomato.
Get the recipe here:
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Ingredients:
4 to 5 cups of peeled fava beans
- 5 pounds of fresh fava beans in the pod will yield this much
- If you are using dried beans, after you soak them and remove the skin, you will need to boil them until tender before starting this recipe
2 tablespoons of minced garlic
2 tablespoons of minced anchovies
2 tablespoons of minced sun-dried tomatoes
1 cup of chicken or vegetable broth
- in a pinch, water will work too
14 cherry tomatoes, halved
neutral oil, such as grapeseed or canola
Spaghetti with Fava Beans & Bacon - NoRecipeRequired.com
Not every Spaghetti Recipe needs to be based on a tomato sauce. While I love the classic, bolognese, marinara, etc...sauce, I also love to make Spaghetti recipes that are lighter, using fresh, in season ingredients.
This Recipe is for Spaghetti with Fava Beans, and is maybe a bit close to a spaghetti pesto, than spaghetti and red sauce. The Fava beans have a nice, fresh, grassy flavor, and I'll show you how to combine with with a big of shallot, garlic, bacon & chicken stock, for really tasty but really easy spaghetti recipe.
Get the full recipe for this spaghetti at
You can also find more traditional Spaghetti recipes at
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Azorean/Portuguese Style Favas Guisadas - Fava Stew - Delicious Recipe You Can Make at Home!
From our Kitchen - delicious, favas guisadas, or fava stew, made with green broad beans (fava verde) and in a spicy tomato and beer based sauce with lots of linguica (Portuguese sausage), onions and garlic. This one is made with canned green favas (green broad beans), but you can use this recipe to make traditional brown fava bean stew, or even with dried favas of any type.
You can adjust this recipe to make a more or less saucy stew, and can spice it to your taste. My first attempt at providing recipe instruction in both English and Portuguese, so let me know what you think!
Favas Guisadas
Ingredients
1 lb Linguica or Chourico (Sliced or Chopped)
1 can tomato sauce
3 onions
4 cans of green or brown favas
2 Beers
¼ cup minced garlic
1 can tomato paste
Salt and pepper to taste
Olive oil
½ cup Chicken broth
Paprika
Red pepper flakes
RedHot Seasoning or Sazon Goya Seasoning
Directions
Drizzle some olive oil in bottom of deep pot and add onions. Slowly let the onions start to soften. Now add the garlic, the chicken broth, the chopped linguica or chourico, and the spices to the mix. Allow to simmer for a bit, then add the tomato sauce and the tomato paste to the pot. Allow all of this to simmer till onions are soft and linguica cooks down. Add the cans of favas to the pot, 2 cans should be drained of liquid, and 2 cans should be added with the liquid. Taste to check on level of salt/pepper, etc. adjust according to your taste, and then allow it all to simmer for a while. It will need to simmer for a while, until the favas start to soften. Make sure to also add a bit more paprika, the RedHot or Goya Seasoning, and any hot sauce – this is optional, and to your taste. Now add the beer and let it all simmer and stew away uncovered. Eventually it will distill down a bit, and all of it stews away. Make sure the favas are soft, and the onions are soft as well. When the linguica, favas and onion are soft and well-cooked, the stew is ready!