Fava Beans are extra delicious when served in this zesty Moroccan tomato sauce. I prefer to use fresh fava beans – ful in Arabic – but you can also use frozen.
You'll need about three pounds (1 1/2 kg) of fresh fava beans in their pods to yield the one pound (1/2 kg) of shelled beans for the recipe below.
The spice measures below produce a mild, but zesty sauce. Increase the hot and black peppers if you like sauce with a little more zip.
Serves 4 to 6 as a side dish.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 1 lb. (1/2 kg) shelled fava beans
- 6 large ripe tomatoes, peeled, seeded and chopped
- 2 cloves of garlic, finely chopped or pressed
- 1 1/2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground hot pepper
- 1/3 cup olive oil
- 1/4 cup chopped fresh coriander
Cook the Fava Beans
Place the fava beans in a pot with plenty of salted water, and bring to a boil over high heat. Partially cover the beans and reduce the heat to medium. Cook the beans for about 30 minutes, or until the beans are quite tender and can be popped out of their skins. Drain the beans and set aside.
Make the Tomato SauceWhile the beans are cooking, add the tomatoes and the remaining ingredients to a skillet or large pot, and stir to mix. Cook uncovered over medium to medium-high heat, stirring occasionally and mashing the tomatoes as they soften, for about 25 minutes, or until a rich, thick sauce has formed.
Add the cooked fava beans and about two tablespoons of water to the sauce. Simmer for a few minutes to heat the fava beans, and remove from the heat.
Serve the fava beans warm. They are frequently eaten with bread for scooping up the beans and sauce.