Fava Bean Case Study

1459 Words 6 Pages
Bessara of Fava Bean from Morocco

Serving size: 1
Servings per Recipe: 4
Calories: 357
Cooking Time: 20 minutes Ingredients:
1. Garlic- 2 cloves, slightly crushed
2. Split Fava Beans- 2 cups
3. Vegetable oil- 2 tbsp.
4. Water-3 cups
5. Cumin Powder- 2 teaspoons
6. Tahini- 2 teaspoons
7. Harissa- 1 teaspoon
8. Lemon- squeezed juice and zest separately
9. Salt- 2 teaspoon
10. Paprika to taste
11. Olive oil- 1 tablespoon

Nutritional Information:
1. Total Fat – 24.6g
2. Sodium- 335.6g
3. Total Carbs- 44.5g
4. Fiber- 5.6g
5. Sugar –80.6g

1. Place the inner pot of pressure cooker, press the ‘beans/lentil’ button add garlic cloves in it. Sauté them until you see a golden color.
2. Drain the Favas, add them with vegetable oil and
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Total Fat – 20.3g
2. Sodium- 9.5mg
3. Total Carbs- 11.7g
4. Fiber- 2.6g
5. Sugar –6.5g

1. Add a cup of water to the Power Pressure Cooker and let it sit on the side with trivet in it.
2. Take a heat-proof container like a fondue pot or mug and add chunks of chocolate in it.
3. Add same quantity of fresh cream to the chocolate chunks in the fondue pot.
4. Also, add the liquor and sugar to the same container and keep it in the pressure cooker.
5. Tightly close the lid ensuring no space is left out and press ‘Fish/Veg/Steam’ button and set the timer to 2minutes.
6. Let it cook at for 3 minutes and once the timer is back to zero, press the cancel button and let it stay for another 2 minute.
7. While removing the lid, make sure you tilt it so that the condensation does not fall back into the fondue pot kept inside.
8. Use tongs and take out the pot. Take a fork and quickly whisk the contents before they settle down.
9. Keep whisking even if there is a lump formation. Do not halt while you are whisking as it will cause the lumps to stay permanent rather than getting dissolved away.
10. Serve immediately as it is or spread it on a piece of bread. Both way, it will be heavenly
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Vegetable oil- 1tbsp
2. Onion- 1, chopped
3. White rice- 2 cups, long grain
4. Tomatoes- 1 cup, chopped
5. Water- 21/2 cups
6. Salt- 2 teaspoon
7. Cayenne Pepper- 1/8 teaspoon
8. Oregano- 1 teaspoon
9. Green onion- 1, chopped

Nutritional Information:
1. Total Fat – 46.6g
2. Sodium- 131.6g
3. Total Carbs- 44.5g
4. Fiber- 5.6g
5. Sugar –80.6g

1. Plug in the Power Pressure Cooker, and press the ‘Rice/Risotto’ button. Further with the help of cook-time selector, select the time for 15 minutes.
2. In the cooker, add the vegetable oil and let it heat. Then, add chopped onions, rice and sauté for 4-5 minutes until they start getting a golden brown color.
3. To the sautéed onions, add tomatoes, salt, oregano, water, and cayenne pepper.
4. Make sure you stir the contents well to prevent sticking at the base or sides.
5. Close the lid and set the pressure valve of the pressure cooker.
6. Cook until the timer reads zero because it is when the cooking is done.
7. Press the cancel button and let the cooker sit for 10 minutes after the time is up.
8. Now, release the pressure using the valve and carefully open the lid.
9. Once again, stir the contents to make a uniform suspension.
10. Serve with green onions on the

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