egyptian fava bean salad (bagula)
(1 RATING)
From Saveur.com via Aladdin's Castle Cafe in Portland, OR. If you cannot find fava beans, use black eyed peas. Slightly adapted recipe.
No Image
prep time
15 Min
cook time
50 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 pound small dried fava beans, soaked overnight
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh flat leaf parsley, minced
- 3 tablespoons fresh dill, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1 - fresh bay leaf, bruised
- 2-4 cloves garlic, finely minced
- large lemon, juice of
- - salt, to taste
- - cracked black pepper, to taste
- 1/4 teaspoon nigella seeds, for garnish (optional)
How To Make egyptian fava bean salad (bagula)
-
Step 1If 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.
-
Step 2If using CANNED beans: Rinse beans well in a strainer. Set aside to drain.
-
Step 3Drain 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Diet:
Vegetarian
Diet:
Vegan
Ingredient:
Beans/Legumes
Culture:
African
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes