Fava Beans with Tomatoes

I made this savory dip alongside a cold veggie salad, homemade hummus, and baked pita chips for a tapas inspired dinner. This was my fantastic discovery of fava beans. Before I had only knew fava beans as apart of a certain disturbing "Silence of the Lambs" movie quote. However, there is no cannibalism involved here so rejoice! It's just pure vegan goodness. If you have an international aisle at your supermarket that has a Mediterranean section or perhaps an Arab run market nearby, buy the cans of small fava beans. I know I could not find small fava beans at my grocery store in the non-international aisle.

If tomatoes are in season, you may want to follow the original blogger's advice about using a real tomato and tomato sauce. I have yet to try it this way because it was during late winter when I made this. I do recommend serving it with warm pitas or even pita chips.

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Fava Beans with Tomatoes
From: Cheap Healthy Good


1 1/2 cup fava beans, mashed
16 ounces crushed tomatoes
2 teaspoons extra virgin olive oil
1 small onion, chopped
6 cloves garlic, minced
1 teaspoon salt
1 tablespoon pepper
1/4 cup water
1 tablespoon lemon juice
1 tablespoon parsley, chopped

1) Drain and rinse fava beans; then mash and set aside.

2) In a medium sauce pan, heat olive oil over medium heat. Saute onion and garlic until onion is soft, about 5 minutes. Add crushed tomatoes, salt, and pepper. Simmer for 5 more minutes.

3) Mix in mashed beans with 1/4 cup water (and chopped tomato, if in season). Cook for 10 to 15 minutes, stirring until thick. Take care; this stuff is splattery.

4) When the mixture is the consistency you like for bean dip, remove from heat and stir in lemon juice and chopped parsley.

5) Serve with warm pita bread as part of tapas spread with other small bites, like hummus, baba ghanouj, wilted greens, and stewed chickpeas.

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