Haitian-style Ful Nabed

Ingredients

In this Haitian adaptation of Ful Nabed, we incorporate traditional Haitian spices such as thyme, cloves, and Scotch bonnet peppers to infuse the dish with the bold flavors of Haitian cuisine. Additionally, we use ingredients commonly found in Haitian cooking, such as bell peppers and onions, to enhance the taste and texture of the stew. We alse have the original recipe for Ful nabed, so you can check it out.

• 2 cups (400g) dried fava beans 2 cups (400g) dried fava beans
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, diced 1 bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1 Scotch bonnet pepper, whole 1 Scotch bonnet pepper, whole
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 54g, 6g
• Protein: 16g
• Fiber: 16g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried fava beans and soak them overnight in water.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, diced bell pepper, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Drain the soaked fava beans and add them to the pot. Stir in the dried thyme and ground cloves.
4. 4.
   Add the whole Scotch bonnet pepper and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the beans are tender.
5. 5.
   Remove the Scotch bonnet pepper from the pot and discard. Using a potato masher or the back of a spoon, mash some of the beans to thicken the stew.
6. 6.
   Season with salt to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Haitian-style Ful Nabed hot, garnished with fresh parsley. Enjoy with rice or bread.

Treat your ingredients with care...

• Fava beans — Soaking the dried fava beans overnight helps to reduce their cooking time and ensures they become tender. Make sure to rinse them thoroughly before soaking.

Tips & Tricks

• For a spicier version, finely chop the Scotch bonnet pepper and add it back to the stew after mashing the beans.
• Serve the Haitian-style Ful Nabed with a squeeze of fresh lime juice for an extra burst of flavor.
• If you prefer a smoother consistency, use an immersion blender to partially blend the stew instead of mashing the beans.

Serving advice

Serve the Haitian-style Ful Nabed as a main dish accompanied by steamed rice or crusty bread. It can also be enjoyed as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the Haitian-style Ful Nabed with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl, allowing the thick stew to take center stage. Pair it with a side of rice or bread for a complete and satisfying meal.