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| Name: | Benes y fryed | Contributor: | Leigh Ann Hussey |
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| Description: | Fried boiled fava beans | Posted: | 1994-03-10 |
| Key words: | SCA, beans | Category: | Side Dishes |
| ID: | 22 | Updated: | 2005-11-26 01:15:02 |
| Ingredients: | 3 c fava beans
(if dried, soak overnight first; if canned, rinse the salt away) 2 tbsp oil 1 chopped onion 2 chopped cloves garlic 1/2 tsp each sugar, and powders of: cinnamon, cardamom, galangal |
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| Preparation: | Boil favas until the skins curl up when blown upon (if they were dried);
drain them well. Heat 2 Tbsp oil in a pan, throw in onions and spices first, then the beans, stir the mess around 'til hot through. |
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| Notes: | Note: I chose favas for this dish, because as far as I know they are the
only shell beans native to the old world. The dried ones soak up a phenomenal amount of water, as we discovered (we used the small variety of dried favas -- about the size of a garbanzo/chickpea -- rather than the lima bean size), so don't be surprised if there are leftovers. Expansion to serve 130: 5 lb favas, 3 onions, 1.5 t spices, 6 T oil. |
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| Equipment: | |||