Happy new year dear readers!
How was 2019 for you?
It wasn’t my favorite year. There were a lot of great things that happened, but there were also a lot of disappointing things. Those times weren’t too devastating, thankfully.
The major highlight of my 2019 life is that I did back to back plays all year for my friend’s theater company. This resulted in 2019 being a creative year for me, full of friendship and platonic love. I even acquired three new wifeys.
What is a wifey you may ask? It’s basically a term of endearment for a BFF who is female.
The not so great stuff is my usual feelings of malaise of not acquiring at least one of my two major dreams. Romance and world domination…together at the same time. Where is the Brain to my Pinky folks? Where is he?
In the world of cooking, one thing we can celebrate is that I finally found Fava Beans and was able to make this Fava Bean Salad from The Scent of Orange Blossoms.
What you’ll need
- 8 ounces (about 1 1/2 cups) shelled and peeled fava beans with 3-4 tender pods reserved
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- 1 1/2 teaspoons of ground cumin
- 3 cloves of garlic, minced
- 1/4 cup of water
- 3 tablespoons of lemon juice
- 10 cilantro sprigs, finely chopped
- 1/4 teaspoon of salt
- cilantro leaves for garnish
The first step in the actual cookbook is to string the reserved bean pods. and cut them into 1/2 inch pieces.
I was unable to find fresh fava beans. I had to buy and use dried fava beans which do not include the actual pod.
So, if you had to do the same, just follow the directions on your handy dandy dried fava bean container.
Let’s move on to some sautéing. Get your skillet and on medium heat, cook the oil, paprika, cumin, and garlic. This mixture will begin to foam in about two minutes. When it does add the beans, pods if you’ve got em, and the water.
Cook this mixture by stirring for about 8 to 10 minutes and then add lemon juice, cilantro, and salt. Continue the cooking process for another minute or two.
This is our final cooking step and we are now ready to serve this dish with some garnished cilantro like below.
As you can see I didn’t get too crazy with the garnish.
The final review I have for this simple dish is hard to conjure up, because I made it months ago. I remember I did bring it to a friend’s pot luck and people were eating it with enjoyment.
What I can recall is that it had a curry like flavor, most likely due to all that cumin in there. I guess you could say it was a dry version of chana masala with cumin in it.
I prefer chana masala myself, but this isn’t bad and I’d make it and eat it again for sure.