4 Serves
84 Mins
Soak the fava beans in water overnight, then drain and rinse them thoroughly before placing them in a large pot with fresh water.
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AzerbaijaniVitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
185 µg / 400 µgCalcium
57 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
169 mg / 1,250 mgPotassium
464 mg / 4,700 mgSodium
35 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
10 g / 28 gSugar
13 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Simmer the beans in the pot until they are tender, which typically takes about 60 minutes.
In a frying pan, heat the olive oil over medium heat and sauté the finely chopped onion and minced garlic until soft and fragrant.
Add the cooked fava beans to the frying pan, season with salt and pepper, and mash slightly with a spatula to create a creamy consistency before serving hot.
24
g4
g21
g
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Ethiopian