Greek Fava Bean Eggplant Olive Stew With Feta Recipes

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FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)



Foul Mudammas (Egyptian Fava Beans) image

Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!

Provided by Suzy Karadsheh

Categories     Vegan

Time 25m

Number Of Ingredients 15

2 cans plain fava beans (13 to 15 ounces each can) (see notes if using dry fava beans)
½ cup water
Kosher salt
½ to 1 tsp ground cumin
1 to 2 hot peppers, chopped (jalapenos will work here)
2 garlic cloves, chopped
1 large lemon juice of
Extra virgin olive oil (Early Harvest)
1 cup chopped parsley
1 tomato, diced
Warm pit bread
Sliced tomatoes
Sliced cucumbers
Green onions
Olives

Steps:

  • In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
  • In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
  • Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
  • Serve with pita bread, sliced veggies and olives.

Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg

EASY GREEK-STYLE EGGPLANT RECIPE



Easy Greek-Style Eggplant Recipe image

All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1.5 lb eggplant (cut into cubes)
Kosher salt
Extra Virgin Olive Oil
1 large yellow onion (chopped)
1 green bell pepper (stem and innards removed, diced)
1 carrot (chopped)
6 large garlic cloves (minced)
2 dry bay leaves
1 to 1 1/2 tsp sweet paprika OR smoked paprika
1 tsp organic ground coriander
1 tsp dry oregano
3/4 tsp ground cinnamon
1/2 tsp organic ground turmeric
1/2 tsp black pepper
1 28- oz can chopped tomato
2 15- oz cans chickpeas (reserve the canning liquid)
Fresh herbs such as parsley and mint for garnish

Steps:

  • Heat oven to 400 degrees F.
  • Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
  • In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  • Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  • Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  • Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
  • When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving

FAVA BEAN STEW (KOUKIA YAHNISTA OR YAHNI)



Fava Bean Stew (Koukia Yahnista or Yahni) image

A delicious savory bean stew of Fava or Broad beans simmered with tomatoes and onions. A great Lenten or Vegetarian meal or side dish.

Provided by Lynn Livanos Athan

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 10

1 pound dried Fava beans (soaked overnight, see Note)
1/2 cup olive oil
1 large or 2 medium onions (diced)
1 1/2 pounds diced tomatoes (or substitute a 28 ounce can, drained)
1 cup fresh parsley (diced)
1 teaspoon ground cumin
2 bay leaves
2 cups water
Dash salt (or to taste)
Dash freshly ground black pepper (or to taste)

Steps:

  • Gather the ingredients.
  • Add beans plus enough water to cover beans by 2 inches to a pot.
  • Add 2 tablespoons salt and stir.
  • Bring beans to a rolling boil.
  • Turn off heat, cover, and soak for an hour.
  • Drain and rinse beans under cold water before using.
  • Gather the ingredients.
  • Heat the olive oil in a large soup pot over medium high heat.
  • Add the onions and sauté until tender, about 5 minutes.
  • Add the tomatoes, parsley, cumin, and bay leaves and continue to sauté for another 5 to 10 minutes until the flavors are nicely combined.
  • Add the water to the pot and bring to a boil.
  • Add the fava beans and lower the heat to a simmer. Simmer covered for 45 minutes.
  • Remove the cover and season with salt and freshly ground black pepper.
  • Simmer another 10 to 15 minutes until the beans are tender cooked but not mushy.
  • Discard bay leaves.
  • Serve with a drizzle of your favorite extra-virgin olive oil and a sprinkle of fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 206 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 262 mg, Sugar 4 g, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

GREEK FAVA BEAN, EGGPLANT & OLIVE STEW WITH FETA



Greek Fava Bean, Eggplant & Olive Stew With Feta image

We had this recipe as a side dish for grilled meat, instead of over rice. The original recipe says it serves 4 people, I guess they forgot to mention that those 4 people were GIANTS. I change the servings to 6-8 because it does make a lot.

Provided by MsPia

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

5 tablespoons extra virgin olive oil
2 red onions, diced
1 eggplant, cut into small cubes
1 red pepper, diced
1 zucchini, diced
1 potato, cut into small cubes
6 garlic cloves, minced (crushed)
1 teaspoon dried oregano
4 tablespoons fresh flat-leaf parsley, finely chopped
28 ounces tomatoes, chopped
2 cups chicken stock
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cups long-grain rice
8 ounces fava beans, cooked
24 kalamata olives, pitted and halved
4 ounces feta cheese

Steps:

  • HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally.
  • ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
  • REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
  • WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes.
  • REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil.
  • SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).

Nutrition Facts : Calories 570.2, Fat 19.6, SaturatedFat 5.3, Cholesterol 20.2, Sodium 1289, Carbohydrate 84.7, Fiber 10, Sugar 11.4, Protein 16.2

KITTENCAL'S BEEF STIFADO (GREEK STEW WITH FETA)



Kittencal's Beef Stifado (Greek Stew With Feta) image

This is a recipe that you may adjust to your liking, every Greek cook has their own version of this --- you may also add in some carrots and potatoes also if desired, this tastes even better the second day that is if you have any leftovers! --- one cinnamon stick may be used in place of the cinnamon powder, but please do not reduce the onions for this! This can also be cooked in the oven if desired, cooking time will vary depending on the type of beef you use and the size of beef cubes, I use boneless sirloin for this and I also add in 1 tablespoon crushed dryed chili flakes for heat since my family likes things really spicy! --- this is a delicious stifatho!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil (or as needed, I some times use bacon grease in place of olive oil)
2 tablespoons butter
salt
fresh ground black pepper (more added at the end if needed)
2 lbs boneless beef roast (cut into about 1-inch cubes or use beef short ribs)
3 medium onions (about 7 cups)
1 tablespoon dried oregano (or to taste)
3 tablespoons fresh minced garlic (or to taste)
1/3-1/2 cup dry red wine (can use more)
3/4-1 teaspoon cinnamon
1 tablespoon sugar
2 tablespoons red wine vinegar
4 whole cloves
1 (14 ounce) can stewed tomatoes (undrained)
1 (14 ounce) can beef broth
2 bay leaves
1/4-1/3 cup currants (or to taste)
1 cup crumbled feta cheese (or to taste)

Steps:

  • Heat oil and butter in a Dutch oven over medium heat.
  • Season the beef with salt and pepper.
  • Add in the beef cubes (cooking in batches) cook until browned remove to a plate.
  • Repeat with remaining beef.
  • Return the first batch of beef back to the pot.
  • Add in the oregano, onions and garlic; cook stirring with wooden spoon for 3-4 minutes.
  • Add in wine with all remaining ingredients except the currants and feta cheese; bring to a boil, simmer covered over medium-low heat for about 1-1/2 hours, then discard the whole cloves and bay leaves.
  • Add in the currants and continue to cook (uncovered) over very low heat for about 30 minutes more, or until the beef is tender. Season with salt and pepper to taste.
  • Sprinkle in the feta the last 5-6 minutes of cooking and push down slightly with a spoon.
  • Season with more salt and freshly ground pepper if needed.
  • Ladle into bowls and serve with crust bread or buns.
  • Delicious!

Nutrition Facts : Calories 434.7, Fat 21.3, SaturatedFat 9.2, Cholesterol 123.8, Sodium 1081.6, Carbohydrate 19.8, Fiber 2.4, Sugar 12.8, Protein 39.2

GREEK BEAN EGGPLANT/AUBERGINE AND OLIVE STEW



Greek Bean Eggplant/Aubergine and Olive Stew image

This stew is great as a winter warmer and extremely filling. For the potatoes I add sweet potatoes and also some chopped butternut squash. You could have it with rice or pasta but I have it just with crusty sunflower bread.

Provided by Wendy7

Categories     Yam/Sweet Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons extra virgin olive oil
2 red onions, diced
1 eggplant, cut into small cubes (aubergine)
1 red pepper, diced (capsicum)
1 zucchini, diced (courgette)
1 potato, cut into small cubes
1/3 butternut squash, sqaush cubed (optional)
6 garlic cloves, minced (crushed)
1 teaspoon dried oregano
4 tablespoons finely chopped fresh flat-leaf parsley
28 ounces canned tomatoes, chopped
2 cups chicken stock or 2 cups vegetable stock
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cups long-grain rice (optional)
8 ounces frozen fava beans, cooked
24 pitted kalamata olives, halved
4 ounces feta or 4 ounces mozzarella cheese

Steps:

  • HEAT 2 tablespoons of the oil in a large saucepan. cook the onions for 10 minutes, stirring occasionally.
  • ADD the red pepper, eggplant and zucchini and optional butternut squash and cook for 5 minutes, then add the potato(I use sweet), garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
  • REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally. WHILE the stew simmers, cook the rice (If using). ADD the fava beans, parsley and olives to the stew and cook, covered, for 10 minutes. REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil. SERVE over rice with crumbled feta/mozzarella cheese on top (alternatively serve with bulgur or crusty bread instead of rice).

Nutrition Facts : Calories 485.6, Fat 25.2, SaturatedFat 7.3, Cholesterol 30.4, Sodium 2172.8, Carbohydrate 53.1, Fiber 13.1, Sugar 16.9, Protein 17.5

CRISPY GRILLED FETA WITH SAUCY BUTTER BEANS



Crispy grilled feta with saucy butter beans image

Stuck in a food rut? Grab a can of butter beans, some feta and passata to make this super-speedy and super-tasty supper. Full of goodness, it's healthy too

Provided by Anna Glover

Categories     Dinner, Supper

Time 20m

Number Of Ingredients 10

500ml passata
2 x 400g cans butter beans , drained and rinsed
2 garlic cloves , crushed
1 tsp dried oregano , plus a pinch
200g spinach
2 roasted red peppers , sliced
1⁄2 lemon , zested and juiced
100g block of feta , cut into chunks
1⁄2 tsp olive oil
4 small pittas

Steps:

  • Put a large ovenproof frying pan over a medium-high heat, and tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice.
  • Heat the grill to high. Scatter the feta over the sauce, so it's still exposed, drizzle with the olive oil and sprinkle over the lemon zest plus a pinch of oregano, then grind over some black pepper. Grill for 5-8 mins until the feta is golden and crisp at the edges.
  • Meanwhile, toast the pittas under the grill or in the toaster, then serve with the beans and feta.

Nutrition Facts : Calories 506 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium

FAVA BEAN STEW



Fava Bean Stew image

I've also made this stew with lima beans and it was just as delicious! I challenge you meat-and-potatoes people to try this different stew...I guarantee you'll become legume-lovers!

Provided by MMers

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 lbs fava bean pods
1 lb mild Italian sausage
1 tablespoon olive oil
2 large onions, chopped
6 cloves garlic, minced
5 cups tomatoes, skinned and chopped (or canned tomatoes)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Steps:

  • Remove beans from pods to make 4 cups.
  • Place beans in a large saucepan and cover with water (1 inch above level of beans).
  • Bring to a boil, reduce heat and simmer for about 40-50 minutes or until tender.
  • Drain and set aside.
  • Remove casing from sausage.
  • In large saucepan, heat oil over medium-high heat.
  • Cook sausage, breaking up with a spoon, until no longer pink.
  • Drain off fat.
  • Add onion and garlic; cook, stirring often, for about 5 minutes or until softened.
  • Add fava beans, tomatoes, pepper and half each of the basil and oregano.
  • Bring to a boil; reduce heat and simmer, stirring often, for about 15 minutes or until stew has thickened and beans are tender.
  • Stir in remaining basil and oregano.
  • Serve sprinkled with Feta cheese.

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