Fool (or Fül) Medammes Fava Bean Salad
From Cooking Light
( Save yourself some time and use a can of fava beans, rinsed and drained instead of dried beans.
1 1/3 cups dried fava beans (about 9 ounces)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
3 garlic cloves, crushed
1 hard-cooked large egg, finely chopped
Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
Return beans to pan. Cover with water to 2 inches above beans. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well. Place beans in a medium bowl. Stir in parsley and next 5 ingredients (parsley through garlic); toss gently. Sprinkle with egg.
Yield: 8 servings (serving size: 1/2 cup)
CALORIES 160 (30% from fat); FAT 5.4g (satfat 0.9g, monofat 3.5g, polyfat 0.7g); PROTEIN 9.3g; CARBOHYDRATE 19.5g; FIBER 4.8g; CHOLESTEROL 28mg; IRON 2.5mg; SODIUM 134mg; CALCIUM 42mg;
Cooking Light, OCTOBER 2000