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Shared by Joanna Bensimon

Fava Beans with Cumin

Yield: 4-6 servingsTime: 1 h + overnight soaking

Fava Beans with Cumin

Yield: 4-6 servingsTime: 1 h + overnight soaking

Family Journey

Casablanca, MoroccoKiryat Shmona and Netanya, IsraelParis
Martinique and GuadeloupeNew York CityLas Vegas

If you or your guests are new to eating fava beans in this style, keep in mind that the peel or skin should be removed before eating the soft bean inside. 

This recipe was shared by Joanna Bensimon. Read more about her family in "A Moroccan Shabbat Aperitif Tradition Finds a New Home in Queens" and try her recipes for Moroccan beef cigars, harissa, and potato-filled pastels.


  • 1 8-ounce pack of dried large brown fava beans 
  • ¼ of 1 lemon, peel on
  • 4 teaspoons salt, divided
  • 1 tablespoon ground cumin
SidesKosher for PassoverGluten FreeVeganVegetarianNorth Africa


  • Step 1

    Soak the beans in a large bowl with water (completely submerged) for 8 hours or overnight at room temperature. Strain the beans and rinse. 

  • Step 2

    Place the peans into a large pot and completely cover with water. Add ¼ of a lemon and 2 teaspoons of salt. Transfer the pot over to a high heat flame and bring the water to a boil. Reduce the heat to a simmer and cook the beans for 30 minutes or until just tender. 

  • Step 3

    Drain the beans and place them into a large bowl. Add the cumin and remaining 2 teaspoons of salt. Toss the beans until they are coated evenly. 

  • Step 4

    Serve warm or at room temperature with a small empty bowl on the side for the peels.