Fava Bean Stew

Fava Bean Stew Recipe

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Marion Wilting


I found this on facebook and had to save it here, it was so good:

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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15 Min
5 Hr
Slow Cooker Crock Pot


Add to Grocery List

  • 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
  • 2 Tbsp
    pomegranate syrup
  • 2 Tbsp
    peanut butter
  • 1 tsp
  • 1/2 tsp
    italian herb mix
  • 1 dash(es)
  • ·
    cayenne, to taste
  • 2 clove
    garlic, minced
  • 1 oz
    dried red lentils, soaked for 1 hour

How to Make Fava Bean Stew


  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.

Printable Recipe Card

About Fava Bean Stew

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

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