Tuesday, March 29, 2011

Fava Bean Stew with Bulgur

I bought some frozen fava beans a while ago, just because I hadn't seen them before, and I had nothing to do with them.  They have been taking up space in my freezer for months.  I am going down the list looking for recipes to make with the ingredients I have in my freezer, and I found a recipe for Fava Bean Stew with Bulgur from the NY Times Recipes for Health section.  Bulgur is one of those grains that I have on hand in my refrigerator and never used, so I decided to make the stew this past week.

It was pretty good.  The flavors were very delicious - the cinnamon and the heat from the cayenne went really well with everything else.  It was great over the bulgur, which was extremely easy to make.  It reminded me just a bit of steel cut oats, so maybe I'll try it as a breakfast grain.  One thing I'm now thinking I did wrong was regarding the frozen favas.  Based on pictures from a quick internet search, I'm not sure the kind I bought were skinned.  They were not inedible by any means, but I think it would have come out better had I thought of this before.  The bag was a little more than a pound, so I'll have to try peeling them for whatever I do with the rest of the beans.

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