Egyptian Fava Bean Salad (bagula) Recipe

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Egyptian Fava Bean Salad (Bagula)

C G

By
@Celestina9000

From Saveur.com via Aladdin's Castle Cafe in Portland, OR. If you cannot find fava beans, use black eyed peas. Slightly adapted recipe.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: African
Dietary Needs: Vegetarian, Vegan