This is an exceptionally delicious recipe. I used large, dark skinned fava beans which make for a very hearty and less delicate texture. Don't skimp on the lemon juice!
Bagula (Garlic and Dill Fava Bean Salad)
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.
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Credit: Todd Coleman
INGREDIENTS
1 lb. small dried fava beans, soaked overnight¼ cup olive oil
3 tbsp. minced parsley
3 tbsp. minced dill
1 tsp. ground cumin
4 cloves garlic, mashed into a paste
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Drain beans and place in a 4-qt. saucepan, cover with water by 2″, and bring to a boil over high heat; reduce heat to medium-low, and cook, covered and stirring occasionally, until tender, about 50 minutes.2. Drain beans, and transfer to a bowl; add oil, parsley, dill, cumin, garlic, juice, and salt and pepper; let sit for 30 minutes to meld flavors before serving.
 Recipe - Saveur.com){kind=link}