Fava Bean And Sausage Dip Recipes

FAVA BEAN AND SAUSAGE DIP

Steps:

• Bring 5 cups water, the fava beans, whole garlic cloves, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat, and simmer until beans are tender, about 30 minutes. Drain well; let stand until cool, about 15 minutes.
• Crumble sausage into a large skillet. Cook over medium heat, stirring and draining off fat occasionally, 6 minutes. Add sliced garlic. Cook, stirring occasionally, until sausage is cooked through and garlic is crisp, about 4 minutes more.
• Put bean mixture, oil, tahini, lemon juice and zest, 3/4 teaspoon salt, a pinch of pepper, and 1/4 cup water in a food processor. Process, adding up to 1/4 cup more water, until smooth and creamy. Season with salt and pepper.
• Smooth dip in an even layer on a platter. Using a slotted spoon, arrange sausage on top. Top with parsley; drizzle with oil. Serve with flatbread crisps.

TUSCAN SAUSAGE & BEAN DIP

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated., Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses., Bake until bubbly, 20-25 minutes. Serve with crackers.

FAVA BEAN DIP (FOUL MUDAMMAS)

Steps:

• Blend fava beans, olive oil, tahini, lemon juice, garlic, shoyu, brown rice vinegar, ginger juice, and chile oil in a blender on medium speed until smooth, about 5 minutes.

FAVA BEANS WITH CHOURIçO SAUSAGE

Steps:

• 1. Heat 1/4 c. of the oil in a large pan over medium-high heat until hot.
• 2. Saute onion until soft, 2 or 3 minutes
• 3. Add sausage slices and cook until they start to firm up, about 2 minutes.
• 4. Stir in rest of olive oil, tomato, garlic, cilantro and paprika. cover tightly. Reduce heat and cook over medium-low heat for 10 minutes until tomatoes are combined with onions.Pour in the white wine, cover, and bring back to a simmer for a few minutes.
• 5. Add unthawed fava beans (or other beans) Season with salt and pepper. Cover and simmer for about 25 minutes. If using gas stove, move pot back and forth across burner to "stir" without opening pot. Try similar maneuver with electric stove! Serve hot or at room temperature.

FRESH PASTA WITH FAVAS, TOMATOES, AND SAUSAGE

Steps:

• Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
• Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.

AUTHENTIC GREEK FAVA RECIPE (YELLOW SPLIT PEAS PUREE)

Steps:

• Rinse the split peas with plenty of water.
• Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
• As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
• When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
• Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!

FOUL MEDDAMMESS WITH SAUSAGE

Steps:

• Place the oil in a frying pan, then add the onion and chopped garlic and saute for a few minutes
• Place the chopped sausage until they are completely cooked
• Add the tomato juice or tomato sauce and sauté for about 3 minutes
• Place the fava beans on the previous mixture and stir very well
• Add in the salt, the pepper, the cumin, and the tomato pieces; then stir very well; cover the pan and cook for two minutes
• Garnish with parsley
• Serve the bean dish with a pinch of parsley
• You can serve with mashed potatoes

VEGAN FAVA "SAUSAGES" IN SPICY CUMIN-SANTORINI TOMATO

Steps:

• Rinse and drain the fava. Heat 1 tablespoon of olive oil in a large, wide pot and add one-third of the chopped onions, two of the chopped garlic cloves and the fava. Turn to coat in the oil, then add enough water to cover by about 1 - 1 ½ inches. Leave the lid ajar and simmer the fava until thick and softened, adding a little water several times over the course of cooking, until the fava is done. The final cooked fava should have absorbed all its water and be thick like mashed potatoes.
• Remove and puree in the pot with an immersion blender until very smooth and creamy, adding additional olive oil and the lemon juice in alternating doses, to achieve a velvety texture. Set aside to cool completely, covered with a kitchen towel.
• Season the cooled fava with salt, pepper, cumin, paprika, and parsley. Mix together and adjust seasoning to taste. Add the flour in increments, mixing gently, to form a dense, thick mixture that holds it shape when formed into a ball.
• Take a tablespoon at a time of the mixture and shape into oblong "sausages", about two inches long and an inch wide. Place on a tray lined with parchment. When done, chill the little sausages for one hour, to firm them up.
• Heat olive oil in a large, wide pot. Dredge the fava sausages in a little seasoned flour and fry lightly and gently, turning carefully, to color a little on all sides. Remove and drain on paper towels.
• Continue until done. Using a paper towel wipe the pan clean.
• Heat 3 more tablespoons of olive oil in the pan and cook the remaining onions over medium heat until very soft and lightly browned, about 15 minutes. Stir in the remaining garlic. Lower heat and carefully place the fava sausages in the pot, snugly. Pour in the tomatoes and wine. Add water only if necessary so that liquid comes halfway up the contents of the pot. Season with a little salt, pepper and cumin. Cover and bring to a simmer. Cook covered over low heat until the sauce is thick and the sausages tender, about 35 minutes. Five minutes before removing from heat, very gently stir in the tomato paste. Remove, cool slightly, and serve.
• You can serve this with Greek yogurt or with a quick dip of Greek yogurt (1 cup) swirled with olive oil, 2 teaspoons Santorini tomato paste, 2 teaspoons chopped Santorini capers and grated lemon zest.