Moroccan Fava Beans
4 cups water
2 cups fresh fava beans (also called broad beans)
1 Tbsp olive oil
1 medium chopped onion
2 cloves chopped garlic
1/2 tsp ginger
1/2 tsp allspice
1/8 tsp turmeric
1 cup orange juice
1 cup chopped prunes
1/2 cup chopped cashews
In 2-quart saucepan, briefly saute onions and garlic in olive oil.
Add the ginger, allspice, and turmeric; cook one minute.
Add the orange juice and chopped prunes; bring to a boil.
Add the beans and reduce heat.
Cover and simmer 25 minutes until beans are tender and the liquid thickens.
To serve, sprinkle with the chopped cashews. The crunch is absolutely necessary. Enjoy!
Pairs Well With
When Fava beans are in season, this dish is a taste sensation, and it's really not difficult to make. They are high in fiber and iron, low in fat, and they're loaded with protein; they've been called the meat of the poor.
Italians credit the fava bean with saving Sicilians from starvation during a time of famine. Since then, the fava has been considered good luck.
I love the exotic taste, and yet kids love it too. (If not, more for you.)