Whole fava beans are nutty-flavoured, dried broad beans. They were first eaten in Egypt 5,000 years ago, but quickly spread throughout Middle Eastern cuisines.
In Syria, the fava beans are slow cooked into ful medames which is eaten for breakfast. In Egypt they are cooked with cumin into a thick soup called fool nabed. They even spread as far as Spain where they are used in the Asturian bean stew, fabada. Also try incorporating cooked beans into salads, side dishes and mix with herbs and spices for stuffing vegetables.
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