Lebanese Stewed Fava Beans with Garlic and Lemon

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A beloved Lebanese breakfast staple, these slow-stewed fava beans are simmered with garlic, cumin, and lemon until creamy and richly flavored. Traditionally enjoyed from a shared bowl with good olive oil and warm pita bread, it's humble, nourishing, and deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 32 gCarbs
• 11 gFiber
• 3 gSugar
• 14 gProtein
• 610 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 3.8 mgIron
• 19 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the beans

• 2 cups dried fava beans (or 3 cans cooked fava beans, drained)
• 6 cups water
• 1 teaspoon baking soda (for dried beans only)
• 1 teaspoon salt

For the seasoning

• 6 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/3 cup extra-virgin olive oil, plus more for serving
• 1 medium tomato, finely diced (optional)
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Directions

1. If using dried beans, place them in a large bowl, cover with cold water, and soak overnight. Drain and rinse, then transfer to a pot with 6 cups water and the baking soda; bring to a boil and simmer for 35-40 minutes until very tender. If using canned beans, skip to step 3.
2. Drain the cooked beans, reserving about 1 cup of the cooking liquid. Return the beans to the pot over low heat.
3. Mash about one-third of the beans with the back of a spoon or a potato masher to create a creamy base while leaving some whole for texture.
4. In a small skillet, warm 2 tablespoons of the olive oil over medium heat. Add the minced garlic and cumin and cook for 60-90 seconds until fragrant but not browned. Pour this aromatic oil over the warm beans.
5. Stir in the lemon juice, diced tomato, salt, and pepper. Add splashes of the reserved cooking liquid as needed to reach a thick, stew-like consistency.
6. Simmer gently for 5-7 minutes so the flavors meld and the broth thickens slightly. Taste and adjust seasoning with more lemon or salt.
7. Transfer to a shallow bowl, drizzle generously with the remaining olive oil, and scatter the chopped parsley over the top. Serve hot with warm pita bread, sliced onions, and fresh vegetables on the side.

Cook’s Notes

• For the creamiest texture, use dried beans rather than canned; the longer simmer develops a luxurious mouthfeel.
• Mash only a portion of the beans – leaving some whole provides a satisfying contrast in every bite.
• Serve in a single communal bowl for an authentic Lebanese breakfast experience, with everyone scooping up portions with torn pita.
• This dish tastes even better the next day once the garlic and lemon have fully infused the beans.
• Add a chopped hard-boiled egg, sliced radishes, or a sprinkle of dried mint for traditional variations.

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