Fool Bi'Zeyt
Green Fava Beans in Olive Oil
Fool bi'zeyt is a gentle, sunny dish that gives fresh green fava beans the leading role, simmered slowly with onion, a generous amount of cilantro, and garlic in good olive oil. It belongs to the short spring fava season celebrated across Palestine and the wider Levant, when the young beans are sweet and tender. You can serve it as a light main or as a side, and a squeeze of lemon at the table lifts every spoonful.
Method
Dice the onion. In a large pan over medium heat, saute the onion in the olive oil until translucent, about 5 minutes.
Add the shelled fava beans and cook until tender but still holding their shape, about 30 to 40 minutes. Add up to 1/4 cup water near the end if they need help softening.
While the beans cook, finely chop the cilantro and mince the garlic. Stir them into the pan during the last few minutes of cooking.
Season with salt and pepper. Serve warm or at room temperature with a squeeze of fresh lemon.
Cook’s notes
- Fresh green favas have a very short season, so reach for good frozen shelled favas when you cannot find them fresh.
- It eats just as well warm or at room temperature, scooped up with fresh bread.
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