These small, whole fava beans are meaty and robust, and can be served with the skins, saving extra preparation time in the kitchen. While their strong flavor compliments a host of dishes, these beans are traditionally used in Middle Eastern Cuisines, including a Sahadi's favorite, the classic Egyptian dish foul moudammas. To prepare foul moudammas, cook these whole, mini fava beans in hot water, then drain and toss into a skillet with onion, garlic, olive oil and spices and cook until the beans begin to break down and mash a bit. Then serve with fresh pita bread and more olive oil for a hearty, vegetarian breakfast or appetizer.
Each bag contains 16 oz of fava beans.
Beans Packed in a facility that processes peanuts, tree nuts, soy, dairy and wheat ingredients