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Fava Beans Dish
Baked Beans Sauce
Fava Beans  Ful with cumin and salt
Baked Canned Peas
Fava Beans Palestinian
White Beans & Rice
Chick Peas with Tahini
Red  kidney beans ( fasolia Hamra )

 

   Fava beans dish

Preparation time       20min
Cooking time            20min
Serves                     4 persons

Ingredients:

1 can wedyan fava beans drained
2 medium fresh tomatos chopped
1 small onion diced
1 cucumber diced
2 clove garlic minced
¼ cup fresh parsley
1 lemon juice
3 table spoon olive oil
1 tea spoon ground cumin
Salt and black pepper for taste

How to prepare

Combine fava beans, tomatoes, onion and cucumber In a salad bowl. Toss with garlic parsley, lemon juice and olive oil Season with cumin and salt and pepper to taste.

 

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   Baked beans sauce

Preparation time       10 min
Cooking time            1 hr 15 min
Serves                     1 persons

Ingredients:

2 can wedyan baked beans
1 bottle chili sauce
1 large sweet onion chopped
2 cups packed brown sugar

How to prepare

Preheat oven to 360 degree F (175 degree C) In a large bowl combine beans, chili sauce, onion and brown sugarPour into a 9x13 inch casserole dish. Baked in preheat oven for 45 minutes to 1 hour.

 

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   Fava Beans  Ful with cumin and salt

Prep Time:      5 minutes
Cook Time:     15 minutes
Total Time:     20 minutes

Ingredients:

1 can  alwedyan  fava beans
1 tablespoon olive oil
salt
cumin

Preparation:

Add the fava beans and olive oil, partially cover the pot, and boil over medium heat for about 30 minutes, or until the fava beans are tender and can be squeezed out of their skins. If you like, add a teaspoon of salt during the last few minutes of cooking. Be careful not to overcook, or the interior of the bean will be mushy rather than intact.

 

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   Baked Canned Peas

Ingredients:

1 can peas, drained
2 tbsp. minced onion
1/4 c. melted butter
1 tsp. sugar
3/4 tsp. salt
1 sm. lemon, thin sliced & seeded

Preparation:

Mix everything together but the lemon slices, and turn into a 1 quart casserole. Stand the lemon slices up in the peas at intervals. Bake 15 minutes at 135 degrees and serve hot

 

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   Fava Beans Palestinian

Ingredients:

20 oz. can of Fava Beans –Palestinian blend [it has chickpeas, tahini, and lemon in addition to the fava beans]
2 tomatoes diced
1 jalapeno finely chopped
2 tblsp of cilantro finely chopped
1 medium onion finely chopped
2 cloves garlic minced
3 tbsl of olive oil
1 tsp of ghee
2 tblsp of tomato paste
salt to taste

Preparation:

For the base:  sautee the onions in the oil and add the garlic and jalapenos. When the onions are golden brown add the tomatoes and some salt and wait for them to soften. Once they soften add the tomato paste and half a cup of water. Let the sauce thicken. Crush the contents of the can   [Coarsely] with a fork–or use a clean set of  hands–and add to the pan.

Let it simmer for about 4 minutes. Pour the olive oil on top and sprinkle the cilantro for garnish and serve with bread. It makes for a great dip.

 

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   White Beans & Rice

Ingredients:

1 onion, chopped
2 to 3 cloves garlic, chopped or crushed
3 cups cooked great northern beans or navy beans
1 can tomato paste
3 cups filtered water
3 cups brown rice, cooked
2 to 3 teaspoons sea salt
1/2 teaspoon black pepper

Preparation:

Over medium heat, saute onions in olive oil. After a few minutes, add garlic. Stir frequently. Let onions saute until transparent and soft.

In a 4 cup measuring cup, mix tomato paste with water until smooth.

Add great northern beans, spices and tomato paste/water mixture to pot. Taste, adjust seasonings if necessary. Simmer to heat all ingredients thoroughly.

 

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   Chick Peas with Tahini

Prep Time:     10 minutes
Total Time:    10 minutes

Ingredients:

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

 

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   Red  kidney beans ( fasolia Hamra )

Ingredients:

1 can red beans
1 onion shopping list
2 cloves of garlic 
1/2 of a green pepper 
1/4 of a jalapeño 
1/2 of tomato 
1 tsp cumin 
1 tsp salt 
1 tsp paprika 
a couple of dashes of pepper 
1/4 c tomato paste 
olive oil 

Preparation:

Cut onion, green pepper and jalapeño to desired size
Cook the above ingredients in oil until soft
Add garlic, spice and tomato
Mix tomato paste and water until mixture is the consistency of thick tomato soup letting the veggie and spice mixture cook while doing so
Add tomato paste to mixture
Let cook a few minutes until mixture thickens
Add whole can of beans (no need to drain)
Once again let cook until mixture thickens
Serve with warm pita