Christine Dabney > wrote:
> (Steve Pope) wrote:
>>I usually used canned favas, but have used dried sometimes. The
>>recipe above, like most I've seen, involves more smashing-of-the-beans
>>than I usually undertake, and is seasoned differently than I prefer
>>(I rely on thyme and preserved lemon).
>Post your seasonings, please?
Certainly. This is a duplicate of the recipe I posted here
in March, 2007. I will only add that I have tried it with
green garlic instead of normal mature garlic cloves and it
works as well, if not better. Also be sure to watch the total
salt if you're using canned beans along with preserved lemon.
If you're using dry beans, best to cook them unsalted.
************************************************** *
Foul Mudammas
30 oz. fava beans (canned/rinsed or cooked from dried beans)
15 oz. garbanzo beans (canned/rinsed or cooked from dried beans)
2 T olive oil
4 cloves of garlic, chopped
4 medium size tomatoes, diced (and peeled if you like) (about 8 oz)
1 T fresh or 1 t dried thyme
6 oz preserved lemon, rinsed/diced
1/4 cup lemon juice
Heat garlic gently in 1 T olive oil in a heavy pan. Add tomatoes,
thyme, and half of the preserved lemon. Simmer for five minutes.
Stir in beans and remaining preserved lemon. Cook covered on medium
heat at least 20 minutes, stirring now and then (or if you prefer,
bake). Before serving, add remaining olive oil and lemon juice.
It is traditional to garnish this dish with carmelized onions.
Steve