Fresh fava beans are in season in late spring from May to early June. This fresh fava bean recipe is called ”ful adhar bel laban” in Egypt, where fava beans are a dietary staple.
Fresh Fava Beans with Yogurt (Ful Adhar bel Laban)
1 lb. fresh fava beans, shelled
2 cups plain whole-milk or Greek yogurt, warmed to room temperature
2 tbsp extra-virgin olive oil
2 cloves garlic, crushed
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.
- In a bowl, add the yogurt, dried mint (if using), and salt and pepper to taste. Mix well, then pour over the beans. Serve warm.
Yield: Serves 6
This recipe was adapted from The New Book of Middle Eastern Food