“I ate him with some fava beans and a nice Chianti” -Hannibal Lecter
Fava beans are one of the oldest beans eaten in the Western world. In fact it was the only bean known in Europe before the discovery of the Americas (where the common bean is from). The fava bean is eaten all along the Mediterranean basin and well into Asia where they come in a variety of sizes. I can remember eating steamed fava beans with my breakfast in Amman seasoned with salt and herbs that were more than an inch wide.
According to Claudia Roden, fava beans were used in making a traditional Egyptian Shabbat stew that her father called tfadalou. It consisted of whole eggs that were slow cooked with the beans in the still hot ashes of the communal baths or bakeries. It would form the center of a meal with a slew of salads and bread on Shabbat afternoon (a seuda shlitshit or third feast of the Sabbath).
In Israel fava beans are used in a porridge that is simply called Ful (pronounced fool). It is a simple dish that is frequently eaten as a breakfast with hard boiled eggs or as part of a lunch with grilled meat and pita. This dish is a lot like musabacha a warm mix of whole and crushed chick peas. At Humas Said in Akko (or Acre) you can get humas with ful bringing these two similar dishes together.
My personal favorite is the ful at Samir’s in Ramle (located at the top of Detroit Community St. -the things people name streets!). It is a warm mix of stewed fava beans, garlic, salt, pepper and lemon juice. This very simple dish has only one real requirement, that you make it from scratch using dried fava beans.
By the way, if beans give you gas (a byproduct of the oligosacchrides present) then one possible solution is to boil them briefly and then rinse them before continuing to cook in fresh water. A better solution is the traditional one, cook them low and slow to break down those carbohydrates into something your body can actually digest.
Recipe after the break Continue reading