|Name:||Benes y fryed||Contributor:||Leigh Ann Hussey|
|Description:||Fried boiled fava beans||Posted:||1994-03-10|
|Key words:||SCA, beans||Category:||Side Dishes|
|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
|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.
|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.