Dried broad beans are known as fava beans (in the US, though, all broad beans are called fava beans, just to confuse matters). Once soaked, cooked and crushed, they make a hearty dish called ful medames that's a staple in Egypt and Sudan, where it's eaten as a snack with bread, or as a main meal with rice and,
Cheap Ray Ban Wayfarer, often, hard-boiled eggs. The cooking time of the beans varies depending on size: small beans can cook within an hour and a half, while larger,
Ray Ban Wayfarer Sunglasses, older ones can take up to four hours. Whether you need to skin them depends, again, on size: the skin of small beans is tender, and it isn't practical to peel them, anyway, because they tend to disintegrate in the cooking; larger beans often have tough skin and require peeling. Serves four.200g fava beans, soaked overnight in plenty of cold water
4 150g-200g halibut fillets, skin lightly scored
1 tsp finely grated lemon zest
1½ tsp ground cumin
¼ tsp cayenne
1 big garlic clove, peeled and crushed
60ml olive oil
3 tbsp lemon juice
20g parsley, finely chopped
Salt and black pepper
220g fresh (or frozen) broad beans, blanched for 30 seconds, drained and shelled
¼ small red onion, peeled and finely sliced
30g unsalted butterBring a medium saucepan of water to a boil. Drain the soaked fava beans, add to the pan and cook on a medium heat for anywhere between an hour and a half and four hours, depending on the size and quality of the beans – they need to be soft and starting to collapse. Keep an eye on the beans while they're cooking, and top up with water, if necessary, so they do not dry out.About an hour before the fava beans are ready, put the fish in a bowl and sprinkle with the lemon zest, half a teaspoon of cumin and half a teaspoon of salt. Stir, cover and put in the fridge to marinate for an hour.Once the beans are cooked, drain and, if the skins are tough, remove and discard them, much as you would fresh broad beans. Return the shelled beans to the empty pan and stir in the rest of the cumin, the cayenne, garlic, three tablespoons of oil, a tablespoon of lemon juice, two tablespoons of water, half the parsley and half a teaspoon of salt. Mix and set aside somewhere warm.Put the fresh broad beans in a small bowl with the onion and remaining parsley. Mix and set aside.Heat the oven to 200C/390F/gas mark 6. Pour the remaining tablespoon of oil into a large ovenproof frying pan and put on a medium-high heat. Add the fish, skin side down, and cook for three minutes. Flip over, add the butter and cook for another two to three minutes, basting the fish with butter throughout. Transfer to the oven and roast for three to five minutes, until just cooked through.Divide the ful medames between four plates and spoon over half of the fresh broad bean mix. Top with a fish and finish with the remaining fresh beans. Return the frying pan to the heat and, once the butter in the pan starts to sizzle, add two tablespoons of lemon juice and warm through. Pour the lemon butter over the fish and serve at once.Slow-cooked runner beans in tomato sauceServed with brown rice, this manages to be both summery and light and comforting and hearty. Serves four.2 tbsp olive oil
6 shallots, peeled and roughly chopped
2 large garlic cloves, peeled
2 tsp ground cumin
¼ tsp cayenne
1 tsp paprika
¼ tsp ground nutmeg
1 tbsp tomato paste
500g runner beans, trimmed and cut on the diagonal into 2cm pieces
6 medium tomatoes, peeled and roughly chopped
500ml vegetable stock
Salt and black pepperFor the gremolata (optional)
1 tsp finely grated orange zest
10g parsley, finely chopped
1 garlic clove, peeled and crushed Put the oil into a large lidded saute pan on a medium-high heat. Add the shallots and fry gently for eight minutes, stirring, until they start to colour and soften. Add the crushed garlic, cumin, cayenne, paprika and nutmeg, and cook for two minutes, stirring. Add the tomato paste, cook for a minute, then add the beans, tomatoes, stock,
Ray Ban Temple Tips, half a teaspoon of salt and some black pepper. Turn down the heat to medium, cover the pan and leave to simmer for an hour (remove the lid for the final 15 to 30 minutes), until the liquid has reduced to a thick sauce and the beans are soft. Serve warm, topped with gremolata (just mix the three ingredients together), if you wish.• Yotam Ottolenghi is chef/patron of and in London.Follow Yotam on .