fava bean cassouletRecently I fell in love with the Fava Bean. Fava beans are very high in protein and are the national dish of Egypt.

Cassoulets are beans that are slow cooked with meats and vegetables to produce a rich broth and tasty beans. Here I’ve reproduced that process, and added a few flavorful items to brighten up the dish, and removed the meat from the recipe.

Try it, I’m sure you’ll enjoy it as much as we do.

It might be a bit of a treasure hunt to find Fava Beans. It took me about a week looking in a fairly large market to find this delicious legume.

Here’s the recipe, and as always, open to interpretation.

Fava Bean Cassoulet
Vegan cassoulet made in classic French style cooking.
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  1. 2 cups dried Fava beans soaked in 6 cups water overnight
  2. 6 cups vegetable broth
  3. 2 tbsp cumin
  4. 3-4 garlic cloves rough chopped
  5. 1 tbsp ginger grated on a microplane (minced)
  6. 1/8 cup lemon juice
  7. 2 tbsp olive oil
  8. 1 ½ cups small diced white onion
  9. 1 ½ cups small diced carrot
  10. 1 ½ cups small diced zucchini
  11. 1 cup mushrooms, sliced
  12. 1 cup spinach chopped
  13. A handful of herbs (thyme, oregano, sage) chopped
  1. Cook the fava beans in the vegetable broth, with cumin, garlic and lemon juice for several hours.
  2. Heat oil in a sturdy stock pot. Add carrots, onions, garlic, and ginger. Saute until tender. Add mushrooms, cook 3-4 more minutes, and then add the zucchini.
  3. Stir in the fava beans.
  4. Add enough water/stock for a good broth. Bring to a boil, then turn down to a simmer.
  5. Cook covered for 2-3 hours.
  6. Add spinach and herbs near the end of the cooking.
  1. Serve with crusty bread, or gluten-free tortillas.
Kitchen Shaman http://www.kitchenshaman.com/