Dried fava beans make hearty casserole

(Dried fava beans add a hearty texture to this fall casserole)

Fava beans will always remind me of that famous quote from the film “Silence of the Lambs” when Hannibal Lecter, played by Anthony Hopkins, tells Jodie Foster’s Clarice what he did to a certain census taker and his liver, serving it “with some fava beans and a nice Chianti.”

While I would certainly skip the liver, fava beans do pair well with Chianti.

I found that out recently when I set about to make a dish using dried fava beans.

(Dried fava beans have a meaty texture when cooked and are packed with protein)

I thought of a hearty stew that would use vegetables from the garden, including some butternut squash and carrots. Ful mudammas, an Egyptian dried fava bean stew, came to mind. I wanted to serve it on a bed of polenta, but I was all out of cornmeal, so I made some brown rice and set this rich ragout on top of it.

(The fava bean ragout can be served over brown rice without baking)

The dish was ready to eat right then and there, but I wanted to bake a casserole, so I took it a little further and topped it with some crumbled gorgonzola and breadcrumbs.

I’m not sure I’m a huge fan of dried fava beans, although this casserole turned out really well. It was also a bit tedious having to peel the beans after they were cooked. One year I grew them in the garden and I think I like the fresh variety better. Maybe it was the texture after they were cooked that lacked the charm.

But this was a culinary adventure I was on, after all, and here is what I came up with — a rustic fall casserole that definitely paired well with a nice Chianti.

Dried Fava Bean Ragout Casserole

1. 2 cups dried fava beans, cooked (Pick through the dried beans, rinse and cover them with water in a large pot. Bring it to a boil and let simmer about 1 minute. Turn off the heat; let the beans sit in the hot water for an hour. Bring it back to a boil and cook until the beans are tender, about 45 minutes. Let the beans cool, drain and remove all the skins. Set the shelled beans aside)
2. 3 tablespoons olive oil
   
3. 4 cloves garlic, chopped
4. 1 large onion, chopped
5. 2 carrots, diced
6. 2 stalks celery, sliced on the diagonal
7. 1 medium butternut squash, roasted and cut into cubes
8. 2 cups tomatoes (fresh or canned)
9. Fresh parsley, basil, chives, chopped
10. Pinch of dried oregano
11. 1 tablespoon Tamari
12. Salt and pepper, to taste
13. ¼ cup crumbled gorgonzola
14. Breadcrumbs
15. 2 cups cooked brown rice

• Saute the garlic and onion in the olive oil in a large sauté pan.
• Add the carrot and celery; cook until tender but not mushy.
• Add the cooked fava beans; sprinkle with Tamari; let that absorb a bit.
• Add the tomatoes, salt, pepper, oregano and fresh herbs.
• Let simmer a couple minutes, then add the cubed squash.
• Let the veggies canoodle a bit while you prepare the casserole dish.
• Oil a casserole dish with a little olive oil.
• Add the brown rice.
• Pour the vegetable-bean sauté over the rice.
• Top with a the crumbled gorgonzola.
• Sprinkle with breadcrumbs.
• Cover and bake for about 20 minutes; remove the cover and let cook another 15 minutes until bubbly and browned.