Name: Naked Fava Beans, Organic
Brand: Hodmedod's British Pulses & Grains
SKU: A-OSFD/R5
Price: 2.19 GBP
Availability: InStock

Recipes using Naked Fava Beans, Organic

Fava Bean Shakshuka

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This delicious recipe from The Cook and Him makes a perfect meal for two, with eggs lightly poached over a rich sauce of tomatoes and Split Fava Beans.

Variations of this classic dish are found across of the Middle East and North Africa. Here the addition of fava beans to the tomato sauce gives a typically Tunisian spin.

A large frying pan with a fitting lid is required for this recipe.

Serves 2 (generous portions)

Ingredients

1 cup (160g) dried Split Fava Beans
2 cups (500ml) Vegetable Stock
Drizzle Olive or Rapeseed Oil
1 Red Onion - peeled and roughly diced
1 Pepper (I used half red and half green) - seeds removed and flesh roughly diced
4 Small Cloves of Garlic - peeled and crushed
1 x 400g can Peeled Whole Plum Tomatoes
4 Sun-dried Tomatoes
2 tblsp Tomato Puree
1 tblsp Coconut Sugar
2 tsp Smoked Paprika
1 tblsp Balsamic Vinegar
Optional: 1/2- 1 tsp Chilli Flakes
10 Cherry Tomatoes - halved
4 Medium Organic Free Range Eggs
Optional: Fresh Basil to garnish

Method

To cook the fava beans simply put 1 cup split fava beans and 2 cups vegetable stock into a medium saucepan and gently bubble for 30-40 minutes until soft but still with a little bite. Stir frequently to prevent the fava beans sticking to the saucepan. If they start to bubble dry just top up with some more water or veg stock
Pour a drizzle of olive or rapeseed oil into a large frying pan along with the diced onion and peppers and crushed garlic and gently saute for 5 minutes, stirring occasionally till softenened
Add the can of whole peeled tomatoes and ½ can of water
Then add the cooked fava beans (see note below), sun dried tomatoes, tomato puree, coconut sugar, paprika, balsamic and optional chilli flakes.
Stir well then gently bubble for 2-3 minutes
Stir in the halved cherry tomatoes
Make a well in one quarter of the mixture. It won't be a completely empty well because of the liquid from the sauce, just push the veg aside to make a rough hole
Crack in an egg and repeat this with the other 3 eggs in different parts of the pan
Cover with the lid and cook for another 2-3 minutes until the eggs are set but not overcooked
Serve immediately garnished with a few basil sprigs and crusty bread

Loaded Fava Bean & Pea Dip

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Split fava beans are perfect for a hummus-like dip, as they cook quickly and blend easily into a perfectly smooth dip. India tops her dip with a Mediterranean inspired cucumber, tomato and spring onion salad, dressed with a parsley, garlic and olive oil sauce and a sprinkling of sumac.

India Matthews' up-bringing centred around home-cooked food, while battling Lyme disease ignited her love of cooking. Her Instagram feed @eatwithindia is all about food you really want to make and eat, and bringing people together around a table for nourishing, wholesome and seasonal feasting.

Ingredients

100g Frozen Green Peas
100g Split Fava Beans
2 tbsp Tahini
1 Clove of Garlic
2tbsp Lemon Juice
1 tsp Cumin
1 tbsp Extra Virgin Olive Oil
1 tsp Salt
1 tbsp Water
1 tsp Sumac (to serve)

For the salad

100g Cherry Tomatoes, diced
¼ Cucumber, diced
1 Large Spring Onion, finely chopped
Small Handful of Fresh Herbs
1 tbsp Olive Oil

For the dressing

1 tbsp Lemon Juice
30g Parsley, finely chopped
1 Large Garlic Clove, minced
2 tbsp Extra Virgin Olive Oil
Salt and Pepper, to taste

Method

Cook the split fava beans as per the instructions on the pack.
Place a medium pot of water to boil over high heat, adding a large pinch of salt. Once it is boiling, add the frozen peas. Cook for 3 minutes. Drain and rinse with cool water.
Meanwhile, add the salad ingredients to a bowl, mix together and set aside.
To make the dressing, add the garlic to pestle and mortar, followed by the parsley, olive oil and lemon juice. Mix into a paste and transfer to a bowl.
Once the fava beans are cooked, rinse them under cold water and add to a food processor along with the rest of the dip ingredients. Blend until smooth, then season to taste. If the mixture is too thick, add a little more lemon juice or a splash of cold water.
Spoon onto a plate and serve with the salad, the garlic sauce. Finish with a sprinkle of sumac and drizzle of olive oil.

View all recipes

Fava Bean Shakshuka
Loaded Fava Bean & Pea Dip
View All Recipes

Fava Bean Shakshuka

View Full Recipe

This delicious recipe from The Cook and Him makes a perfect meal for two, with eggs lightly poached over a rich sauce of tomatoes and Split Fava Beans.

Variations of this classic dish are found across of the Middle East and North Africa. Here the addition of fava beans to the tomato sauce gives a typically Tunisian spin.

A large frying pan with a fitting lid is required for this recipe.

Serves 2 (generous portions)

Ingredients

1 cup (160g) dried Split Fava Beans
2 cups (500ml) Vegetable Stock
Drizzle Olive or Rapeseed Oil
1 Red Onion - peeled and roughly diced
1 Pepper (I used half red and half green) - seeds removed and flesh roughly diced
4 Small Cloves of Garlic - peeled and crushed
1 x 400g can Peeled Whole Plum Tomatoes
4 Sun-dried Tomatoes
2 tblsp Tomato Puree
1 tblsp Coconut Sugar
2 tsp Smoked Paprika
1 tblsp Balsamic Vinegar
Optional: 1/2- 1 tsp Chilli Flakes
10 Cherry Tomatoes - halved
4 Medium Organic Free Range Eggs
Optional: Fresh Basil to garnish

Method

To cook the fava beans simply put 1 cup split fava beans and 2 cups vegetable stock into a medium saucepan and gently bubble for 30-40 minutes until soft but still with a little bite. Stir frequently to prevent the fava beans sticking to the saucepan. If they start to bubble dry just top up with some more water or veg stock
Pour a drizzle of olive or rapeseed oil into a large frying pan along with the diced onion and peppers and crushed garlic and gently saute for 5 minutes, stirring occasionally till softenened
Add the can of whole peeled tomatoes and ½ can of water
Then add the cooked fava beans (see note below), sun dried tomatoes, tomato puree, coconut sugar, paprika, balsamic and optional chilli flakes.
Stir well then gently bubble for 2-3 minutes
Stir in the halved cherry tomatoes
Make a well in one quarter of the mixture. It won't be a completely empty well because of the liquid from the sauce, just push the veg aside to make a rough hole
Crack in an egg and repeat this with the other 3 eggs in different parts of the pan
Cover with the lid and cook for another 2-3 minutes until the eggs are set but not overcooked
Serve immediately garnished with a few basil sprigs and crusty bread

Loaded Fava Bean & Pea Dip

View Full Recipe

Ingredients

100g Frozen Green Peas
100g Split Fava Beans
2 tbsp Tahini
1 Clove of Garlic
2tbsp Lemon Juice
1 tsp Cumin
1 tbsp Extra Virgin Olive Oil
1 tsp Salt
1 tbsp Water
1 tsp Sumac (to serve)

For the salad

100g Cherry Tomatoes, diced
¼ Cucumber, diced
1 Large Spring Onion, finely chopped
Small Handful of Fresh Herbs
1 tbsp Olive Oil

For the dressing

1 tbsp Lemon Juice
30g Parsley, finely chopped
1 Large Garlic Clove, minced
2 tbsp Extra Virgin Olive Oil
Salt and Pepper, to taste

Method

Cook the split fava beans as per the instructions on the pack.
Place a medium pot of water to boil over high heat, adding a large pinch of salt. Once it is boiling, add the frozen peas. Cook for 3 minutes. Drain and rinse with cool water.
Meanwhile, add the salad ingredients to a bowl, mix together and set aside.
To make the dressing, add the garlic to pestle and mortar, followed by the parsley, olive oil and lemon juice. Mix into a paste and transfer to a bowl.
Once the fava beans are cooked, rinse them under cold water and add to a food processor along with the rest of the dip ingredients. Blend until smooth, then season to taste. If the mixture is too thick, add a little more lemon juice or a splash of cold water.
Spoon onto a plate and serve with the salad, the garlic sauce. Finish with a sprinkle of sumac and drizzle of olive oil.