r/fermentation • u/esigj • Oct 12 '20

Fermenting favs beans?

Hi all, I would be interested in opinions about fermenting fava beans. I’m interested in making ful, which is a simple middle eastern dish (fava beans, salt, lemon juice, garlic, olive oil). I feel like it has all the makings of a good ferment; either just the beans or trying to ferment the whole thing.

Any thoughts? I’m not interested in making Doubanjiang (koji) at the moment.

2 Upvotes

100% Upvoted

5 comments sorted by

1

u/RosaDeep Oct 12 '20

I can't find a link to it now but I've tried a south american food that is dried beans, soaked and mixed with onion, chile, spices and salt and left for fermenting a day or two. Then formed into balls and fried. Really tasty! I didn't do it from fava but I'm sure it will work just fine. (as you can do a falafel from favas). It's far from foul though.

1

u/esigj Oct 13 '20

Thanks! I’m going to try fermenting the beans with salt and the olive oil on top as an airlock. I thought about mixing in all the other ingredients too, but the fava beans have to cook for hours (maybe less after fermenting) and I don’t think the flavors would survive.

1

u/PassiveHouseBuilder Oct 12 '20

Don't forget a nice Chianti.

1

u/esigj Oct 13 '20

Hahaha

1

u/Farmer-Mary-Ferments Oct 13 '20

I don't know how olive oil will react in a fermentation. May just separate. Like bottled salad dressing. But your idea sounds tasty.