Mediterranean Diet Cookbook For Dummies
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You can find many specialties that are unique to the region served as breakfast in the Mediterranean. Greek yogurt bowls, farina, and beans may be a little different than the cuisine you're used to eating for breakfast. You can find canned fava beans in Mediterranean, Indian, or Italian ethnic stores.

A plate of fava beans.
Credit: ©iStockphoto.com/Shelly Perry, 2009

Savory Fava Beans with Warm Pita Bread

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 4 servings

1-1/2 tablespoons olive oil

1 large onion, chopped

1 large tomato, diced

1 clove garlic, crushed

One 15-ounce can fava beans, undrained

1 teaspoon ground cumin

1/4 cup chopped fresh parsley

1/4 cup lemon juice

Salt and pepper to taste

Crushed red pepper flakes, to taste

4 whole-grain pita bread pockets

  1. In a large nonstick skillet, heat the olive oil over medium-high heat for 30 seconds.

    Add the onion, tomato, and garlic and sauté for 3 minutes, until soft. Add the fava beans and their liquid and bring to a boil.

  2. Reduce the heat to medium and add the cumin, parsley, and lemon juice and season with the salt, pepper, and ground red pepper to taste.

    Cook for 5 minutes on medium heat.

  3. Meanwhile, heat the pita in a cast-iron skillet over medium-low heat until warm (1 to 2 minutes per side).

    Serve the warm pita with the fava beans (either on the side or loaded up with the bean mixture).

Per serving: Calories 325 (From Fat 64); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 831mg; Carbohydrate 56g (Dietary Fiber 10g); Protein 13g.

About This Article

This article is from the book:

About the book authors:

Meri Raffetto is a registered dietitian and recognized professional in the area of nutrition and wellness. She has been featured in Healthy Living Magazine and the Chicago Tribune. She is the founder and CEO of reallivingnutrition.com and author of The Glycemic Index Diet For Dummies. Wendy Jo Peterson MS, RDN, enhances the nutrition of her clients, ranging from elite athletes to pediatric patients, and teaches culinary arts at San Diego Mesa College.

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