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4 Serves
590 Mins
Soak the dried fava beans in a large pot with plenty of water for at least 8 hours or overnight, then drain and rinse.
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FilipinoVitamin 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
68 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
175 mg / 1,250 mgPotassium
485 mg / 4,700 mgSodium
36 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 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 gPlace the soaked beans in a large pot, cover with fresh water, and simmer over low heat until the beans are very tender and creamy.
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 pan, season with salt and pepper, and mash slightly with a potato masher to create a rustic texture.
Transfer the mixture to a serving dish and drizzle with additional olive oil before serving warm.
30
g15
g20
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Persian
Mexican