Ful: Fava Beans with Garlic, Lemon and Parsley



I first discovered this dish a long time ago while traveling in Israel. Fava Beans have a distinct, cheesy flavor. I am always excited to see it on the menu of Middle Eastern restaurants but it doesn’t happen very often. Of course, I like it best when we make it our way at home.

3 cups cooked fava beans (fava beans may be canned or frozen, or soaked, cooked and peeled from dried varieties)
4 cloves garlic, peeled and minced
Optional: 1 Tablespoon olive oil
1/2 cup chopped fresh parsley, loosely packed, or 1/4 cup dried
juice from 1/2 lemon or more to taste
Optional: salt to taste

In a large frying pan, sauté the garlic (in olive oil or dry sauté adding a little water as necessary) over medium heat, about 5 minutes, until softened. Stir regularly, do not let it brown or burn. Stir in the beans, parsley and lemon juice and cook for about ten minutes. Add water to keep the mixture moist, almost soup, but still thick. Remove from heat and serve. Makes 4-6 servings.

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