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Fava beans

t
thelazycook Jan 11, 2014 05:36 PM

I bought a can of "small fava beans" (it also says "Foule Mudammas," and then it says something--presumably the same thing--in Arabic). I sauteed them in olive oil with a lot of minced garlic and about a 1/2 tsp of cumin. They tasted pretty good, but the skins were really leathery. Are they naturally this way? Did I make this happen by cooking them like this? I've prepared garbanzo beans this way several times without this result.

  1. s
    scunge Jan 15, 2014 06:02 PM

    I buy them often .Some brands and I can't recall which are more I guess softer.I have now both Dahlia and Sahadi.I also buy frozen as well as dried. One of my favorite legumes.

    1. Cheese Boy Jan 11, 2014 09:54 PM

      I recently tried some too. I don't have the specifics right here in front of me, but this was a can of PEELED fava beans with sunflower oil, tomato, and spices. Surprisingly it was pretty good. Thankfully my favas were peeled, otherwise I'd be sharing in the 'leathery' skin complaint also.

      Peeled Foul with Oil & Tomato Sauce
      Can label shows unpeeled favas, but they *are* peeled.
      Website --> http://www.gficg.com/amc/products/bea...

      1. c
        cheesecake17 Jan 11, 2014 09:13 PM

        I don't cook the canned beans. Drain, rinse, add lemon, olive oil, salt, cumin, pepper, chopped parsely. Sometimes minced shallot.

        1. r
          robt5265 Jan 11, 2014 09:12 PM

          I have prepared fresh fava beans and that skin needs to be removed after the first cooking , to remove the beans from the pod. Then proceed to cook the shelled and skinned bean with a second cooking. Rather labor intensive.

          1. j
            JoeBabbitt Jan 11, 2014 08:50 PM

            I hear they're good with liver & Chianti....

            1. a
              Alan408 Jan 11, 2014 05:43 PM

              The skins are often tough and can be discarded

              1 Reply
              1. re: Alan408
                t
                thelazycook Jan 11, 2014 05:56 PM

                OK, thank you.

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