Garlic and Dill Fava Bean Salad (Bagula)

Name: Garlic and Dill Fava Bean Salad (Bagula)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 lb. small dried fava beans, soaked overnight; 1 ⁄ 4 cup olive oil; 3 tbsp. minced parsley; 3 tbsp. minced dill; 1 tsp. ground cumin; 4 cloves garlic, mashed into a paste; Juice of 1 lemon; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4-6

TODD COLEMAN

Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Cafe in Portland, Oregon. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.

Ingredients

1 lb. small dried fava beans, soaked overnight
¹⁄₄ cup olive oil
3 tbsp. minced parsley
3 tbsp. minced dill
1 tsp. ground cumin
4 cloves garlic, mashed into a paste
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Drain beans and place in a 4-qt. saucepan, cover with water by 2″, and bring to a boil over high heat; reduce heat to medium-low, and cook, covered and stirring occasionally, until tender, about 50 minutes.

Step 2

Drain beans, and transfer to a bowl; add oil, parsley, dill, cumin, garlic, juice, and salt and pepper; let sit for 30 minutes to meld flavors before serving.