Broad bean-based meze from the Turkish cuisine.
1Blanch the peas and fava beans separately until tender, about 3 minutes each.
2Make a fava bean purée, using half the quantity of water.
3Radiation was also detected on fava beans exported to Taiwan.
4New potato, pea, and fava bean salad with mustard dressing
5Among them are numerous Leguminosae-oneof the most striking, the fava, having a colossal pod.
6Squeeze the fava beans out of their pale skins.
7He peels a raw fava-it'skind of a pain, he says, but it makes a difference.
8Stir in the peas and fava beans.
9Before it begins to color, add the fava beans and a little salt, and barely cover with water.
10Pot of chickpeas or fava beans
11If you need to save time, cook the fava beans a little longer and leave them in their skins.
12Stir in the fava beans and cook until they are warmed through, 1-2 minutes.
13Many other legumes are sprouted in Asia and elsewhere, from the tiny alfalfa seed to the massive fava bean.
14Serious self-sufficiency buffs seeking to produced their own legume supply should also consider the fava, garbanzo bean, and Alaska pea.
15Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.
16Facebook Twitter Pinterest Ful medames is a spiced fava-bean stew often eaten for breakfast throughout the Middle East and north Africa.