i’ve had a tin of fava beans sitting in my cupboard for about 7 months that i didn’t know what to do with. so, after finding it following my great spice/pantry reorganization of the past few days, i found that almost the only recipes using fava beans are for ful medames, an egyptian dip. we just ate it with forks and some collards and a bulgur salad:

the ful is based largely on the fatfreevegan recipe, and the collards are braised with earth balance, herbamare, and balsamic. the weather or the time of year must be taking a toll on collards these days, because they were yellowish green rather than that pretty blue-ish green color, and were really tough (which is why they look gross in the picture, because i had to cook them so long to make them edible). i think i’ll be waiting for better weather before i buy them again. the bulgur salad i sort of made up as i went along.

apricot-pine nut bulgur salad (will serve 4):

1 c. bulgur
1 1/2 c. water or vegetable stock
handful dried apricots, chopped
1/4 c white wine plus hot water
1-2 cloves garlic, minced
1 shallot, diced
3 tbsp lemon juice
1/4 tsp cinnamon
salt and pepper, to taste
1/4 c parsley
1/3 c pine nuts (or nuts of choice, like pistachio or cashew)

bring vegetable stock to a boil, add bulgur, cover, and remove from heat. allow to sit until water has been absorbed, about 10 minutes.

place apricots in a small bowl and add white wine and hot water to cover. let them sit about 10 minutes, until softened. drain and reserve liquid.

whisk together remaining ingredients in a bowl, then add bulgur and apricots. if the salad is too dry, add some of the apricot liquids. serve warm or chilled.