Stew of Shelled Fresh Fava/Broad Beans

Name: Stew of Shelled Fresh Fava/Broad Beans
Cuisine: Iraqi
Ingredients: 2 tablespoons lemon juice; ¼ cup (½ oz/15 g) fresh dill, chopped, or 1 teaspoon dried dill weed; 2 or 3 small hot peppers, optional; 1½ teaspoons salt; ¼ teaspoon ground ginger; 3 heaped tablespoons (one 6 oz/175 g can) tomato paste diluted in 4 cups (950 ml) hot water or one 15 oz/425 g can tomato sauce diluted in 3½ cups (860 ml) hot water; 3 or 4 cloves of garlic, sliced lengthwise; 2 lb (900 g) fully grown fava/broad bean pods; or 1 lb (450 g) frozen shelled fava beans; 4 chunks of meat, chosen and prepared as above; 1 tablespoon oil; 1 medium onion, coarsely chopped; ¼ teaspoon black pepper

Preparation info

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

When the jackets of the fresh beans toughen as the pods grow larger, prepare Fava Bean Stew this way.

Ingredients

4 chunks of meat, chosen and prepared as above
1 tablespoon oil
1 medium onion, co

Asia
Iraq
Stew
Main course
Gluten-free
Spicy

Method

Prepare meat as in the first step in Fresh and Tender Fava Bean Stew, above. Add onion and garlic, and stir until onion is transparent.
While meat is cooking, prepare fava beans. Discard jacket of pod, and pour boiling water over the beans. When they are cool enough to handle, slash the skin from the top with a knife, and press out the beautiful bright green bean