Fresh fava beans are in season in late spring from May to early June. This fresh fava bean recipe is called “ful adhar bel cosbana” in Egypt, where fava beans are a dietary staple.
Fresh Fava Beans with Lemon (Ful Adhar bel Cosbana)
1 lb. fresh fava beans, shelled
4 tbsp cilantro, chopped
2 tbsp extra-virgin olive oil
2 cloves garlic, crushed
Juice of of half a lemon
2 tsp dried mint (optional)
- In a large pot, add enough water to cook the fresh fava beans and add a generous amount of salt. Boil the fresh fava beans in the salted water until tender, then drain.
- Heat the olive oil in a separate pan over medium-high heat. Add the fresh fava beans and crushed garlic to the pan. Reduce the heat to low, and stir frequently until the garlic is fragrant. Remove from heat.
- Add the lemon juice, fresh cilantro, dried mint (if using), and salt and pepper (to taste) to the beans. Mix well and serve warm.
Yield: Serves 6
This recipe was adapted from The New Book of Middle Eastern Food