Healthy Vegan - Whole Fava Beans Stew with Peppers
August has brought us high winds and rain and a wanting for bowl food .
Have you ever had whole fava beans? If whole fava beans had a personality, it would be the fictional character Fonzie from the American sitcom Happy Days biker in a leathery rugged jacket, all tough on the outside - but a sweetheart on the inside. So here is my second recipe with whole fava beans still in their handsome jackets. The last recipe I made with whole fava beans was Somalian Fava Beans and they were utterly delicious.
Anyway, as the fava beans were bubbling away in the pot, it struck me that it was just a bowl of brown beans and not particularly appealing, looking a bit plain. I decided to throw in a red and yellow pepper just to give it more colour. It worked visually. However, taste and flavour wise this Fava Bean Stew was okay, yes just okay. Although it made for a pleasant change from spicy stews, I still prefer spicy stews or stews with a little bit of spice.
Please don't let my opinion make this dish sound bad, its not - you may prefer the simplicity of this and the light handed use of herbs.
Whole Fava Bean Stew with Peppers
Serves 4 - 6
Ingredients
150grams - 160grams whole dried fava beans from Hodmedod, soaked overnight then cooked in boiling water until tender.
Drain and set aside.
2 onions, finely sliced
4 garlic cloves, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 large bay leaf
1 x 400grams tinned tomatoes, chopped
2 peppers, cored and cut into bite size chunks
100ml vegetable stock or water
Salt and pepper to taste
Method
Heat the oil and saute the onions until soft, then stir int he garlic and the herbs and cook on medium heat for a few minutes, before stirring int he tomatoes.
Allow to bubble away until it is beginning to thicken, then stir in the peppers, cooked beans and stock.
Bring to the boil, the reduce heat to cook for 20 - 30 minutes or until nice and thick.
Taste and adjust seasoning if necessary with salt and pepper before serving with some crusty bread.
Anyway, as the fava beans were bubbling away in the pot, it struck me that it was just a bowl of brown beans and not particularly appealing, looking a bit plain. I decided to throw in a red and yellow pepper just to give it more colour. It worked visually. However, taste and flavour wise this Fava Bean Stew was okay, yes just okay. Although it made for a pleasant change from spicy stews, I still prefer spicy stews or stews with a little bit of spice.
Please don't let my opinion make this dish sound bad, its not - you may prefer the simplicity of this and the light handed use of herbs.
Serves 4 - 6
Ingredients
150grams - 160grams whole dried fava beans from Hodmedod, soaked overnight then cooked in boiling water until tender.
Drain and set aside.
2 onions, finely sliced
4 garlic cloves, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 large bay leaf
1 x 400grams tinned tomatoes, chopped
2 peppers, cored and cut into bite size chunks
100ml vegetable stock or water
Salt and pepper to taste
Method
Heat the oil and saute the onions until soft, then stir int he garlic and the herbs and cook on medium heat for a few minutes, before stirring int he tomatoes.
Allow to bubble away until it is beginning to thicken, then stir in the peppers, cooked beans and stock.
Bring to the boil, the reduce heat to cook for 20 - 30 minutes or until nice and thick.
Taste and adjust seasoning if necessary with salt and pepper before serving with some crusty bread.
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