1 lb dried fava beans (unpeeled most popular)
1 tsp salt, extra to style
juice of 1 lemon (¼ cup)
¼ cup olive oil, plus extra to garnish
1 tsp cumin
½ tsp black pepper, extra to style
¼ tsp onion powder
1 pinch cayenne pepper
1 pinch floor caraway seeds
4 hardboiled eggs, minimize into wedges (see notice under)
2 tbsp recent chopped parsley to garnish
1. Place the beans in a big mixing bowl, then fill with sufficient cool water to cowl the beans by 3”, then put aside to soak in a single day. The next day, drain and gently rinse the beans, then switch to a stockpot and canopy with sufficient water to cowl the beans by 1”. Stir within the salt, then carry to a simmer over excessive warmth, then cut back warmth to medium-low and gently simmer till tender, about 2 hours, including water as wanted to maintain the beans coated.
2. Drain the beans, reserving the cooking liquid, then return the beans to the stockpot, then stir within the lemon juice, olive oil, cumin, pepper, onion powder, cayenne pepper, and caraway seeds. Utilizing a potato masher or fork, mash the beans so they’re midway mashed, stirring in a number of the reserved liquid if the beans develop into to dry and sticky; the consistency ought to be unfastened and spreadable however not watery. Season with salt and pepper to style.
3. Switch to a serving dish, then drizzle with extra olive oil; don’t be stingy. Serve with hardboiled eggs and garnished with parsley. The dish will be handled like a dip, a salad, or a morning meal.
*** Historically, this dish is cooked in a single day and served for breakfast. To take action, place the dried beans (don’t soak forward of time) and salt in a stockpot full of sufficient water to cowl the beans by 3”, then simmer over low warmth in a single day. The next morning, proceed to Step #2; the beans might be very tender and would require little or no mashing.
*** Right here is my method for making hard-boiled eggs: Deliver a number of quarts of salted water to boil over excessive warmth, gently decrease the eggs into the water, and boil for 30 seconds. Cowl, cut back warmth to low, and gently simmer for 11 minutes. Whereas the eggs simmer, put together a bowl of ice water. After 11 minutes, instantly switch to the ice water and funky for quarter-hour earlier than peeling. Older eggs fare greatest for hard-boiled eggs.