Fava Bean Stew Recipe

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Fava Bean Stew

Marion Wilting

By
@MiaInGermany

I found this on facebook and had to save it here, it was so good:
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I know the ingredient combination may sound odd, but the taste is delicious!
You can just put the dried red lentils into the stew without precooking them, they will be done. I let the stew cook in the crock pot on high for 4 hours, but I think 5 hours might have been even better.


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Rating:

Serves:

4

Prep:

15 Min

Cook:

5 Hr

Method:

Slow Cooker Crock Pot

Ingredients

14 oz
fava beans
7 oz
green beans
7 oz
peas, frozen
2 can(s)
chopped tomatoes (15 ounces each)
1 oz
bacon bits
5 oz
feta cheese
4 Tbsp
yoghurt
2 Tbsp
pomegranate syrup
2 Tbsp
peanut butter
1 tsp
salt
1/2 tsp
italian herb mix
1 dash(es)
cinnamon
cayenne, to taste
2 clove
garlic, minced
1 oz
dried red lentils, soaked for 1 hour

Directions Step-By-Step

1
Thaw beans and peas, if using frozen.
2
Stir together canned tomatoes, peanut butter, yoghurt, pomegranate syrup, salt, cayenne, cinnamon, Italian herbs, garlic, bacon bits, red lentils and feta cheese.
3
Put everything in a slow cooker / crock pot and cook on high for 4-5 hours.
4
Alternatively, put everything in a large casserole and cook at 350°F for 2 hours in the oven.
5
Serve with a dollop of yoghurt on top.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern