Title: Fool Achdar (Fava Beans)
Categories: Jewish Egypt Israel Vegetable
Yield: 1 Servings

2	lb	Fresh beans, shelled
1	c	Water
2	tb	Corn oil
1/4	ts	Salt
1/4	ts	White pepper
1/4	c	Fresh coriander, chopped

Fava beans, both fresh and dry, are a particular favorite of the Egyptians and one of most ancient of cultivated plants. The Egyptian bean is smaller and rounder, and perhaps more flavorful than American fava bean. The dry, brown fava beans in Middle Eastern groceries are about 1-inch long and flat. They require soaking in water overnight.

1. In a pan, place beans, water, oil, salt, and pepper. Bring to boil over moderate heat. Covered pan and cook for 20 minutes until tender. Remove from heat and drain well.

2. Add coriander. Cover pan and let stand for 5 minutes. Mix well. Serve warm with rice. Makes 6 servings with other dishes.

NOTE: Canned green fava beans, imported Middle East, are often available in groceries that cater to Mediterranean cooks.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D.Pileggi

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