Fava Beans Food

FAVA BEAN SOUP

Steps:

• Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
• Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
• When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
• Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
• Fava beany-weany delicious!

HERBED FAVA BEANS WITH PASTA

Steps:

• Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the fava beans and cook 30 seconds. Remove with a slotted spoon and transfer to the ice water; let cool about 5 minutes (keep the pot of water boiling). Drain the beans, then peel off their skins (they should slip right off). Add the pasta to the boiling water and cook as the label directs. Reserve about 1 1/2 cups cooking water, then drain the pasta.
• Heat the olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat. Cook, stirring, until the scallions are soft, 1 to 2 minutes. Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the garlic and herb sprigs.
• Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce, about 3 minutes. Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste. Add more cooking water to loosen, if needed. Serve warm or at room temperature.
• Tip: If you can't find fresh fava beans, use frozen shelled and skinned ones and blanch as directed.

AUTHENTIC GREEK FAVA RECIPE (YELLOW SPLIT PEAS PUREE)

Steps:

• Rinse the split peas with plenty of water.
• Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
• As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
• When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
• Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!

GABRIEL'S SAUTEED FAVA BEANS

Steps:

• First, shell the beans from the fava pods (I found it's sometimes easier - especially if you're new to fava beans - to open the pods when you run the edge of a knife along the seam, cutting away the tough edge so that the pod halves come apart).
• In a large saucepan, bring water to a boil, then add salt - the amount depends on how much water you have, but it should be very salty, like seawater.
• In a bowl, combine ice and tap water to make ice water; set aside.
• Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
• Let the beans cool, then peel the outer skin from each of them.
• Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.
• Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.
• Season to taste with salt and freshly ground pepper, serve, and enjoy!
• Note: in choosing your fava beans, get the pods that are firm and fresh looking; also, if you're feeling silly, have these along with your favorite liver dish and a nice Chianti.
• Note 2: once you've made these basic fava beans, you can add other delicious items such as caramelized onions or fennel, chunky fresh tomatoes, and/or a bit of chopped proscuitto.
• Note 3: I asked Gabriel if favas could be frozen effectively, and he said that yes, you can shuck them and blanch them for 1 minute at most, then freeze them in a single layer on a sheet in the freezer before putting them into bags; great bright green color and no mushiness in texture; thaw, peel, and use as usual.

FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)

Steps:

• In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
• In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
• Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
• Serve with pita bread, sliced veggies and olives.

PORTUGUESE FAVAS

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
• Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.

FAVA BEANS - HOW TO COOK, SOAK, PEEL AND FREEZE

Steps:

• Fresh fava beans are large and come in a pod. The pod must be removed and the beans must be peeled to enjoy them in recipes.
• When you look at the fava bean pod, you will notice that the edges have a seam. To open the pod, snap off the tip and pull down; the seam will open like a zipper. If you have trouble "unzipping" the pod cleanly, don't worry. Once the pod is open at least somewhat you can easily tear it open the rest of the way with your hands.
• Remove the beans from the pod. Each pod should have 4 or 5 beans. You may want to collect them all in a bowl.
• When you are done, fill a mixing bowl with cold ice water (enough to cover the beans) and set aside. Then, fill a pot with water (enough to cover the beans) and bring to a boil. Once the water is boiling, blanch the fresh fava beans for 30 seconds.
• With a slotted spoon, immediately transfer the blanched fava beans to the bowl of ice water. This will stop them from cooking any longer.
• Your beans are now ready to peel. This is a bit time consuming, but the skins should slip off fairly easily by pinching between your thumb and forefinger.
• 2 pounds of fava bean pods will yield about 1 cup of blanched, shelled beans. Once the shells have been removed they will be quite tender. You can steam them longer to heat through, add them to salads, or use them in any recipe you like.
• The method below uses a ratio of 10 cups of water per 1 pound of dried fava beans. If you plan to use a different amount, please adjust accordingly using this ratio. There are two ways to soak dried fava beans - either with an overnight soak, or with a shorter "quick soak."
• OVERNIGHT SOAK - in a large pot or bowl, combine the fava beans with water at a ratio of 10 cups of water per pound of dried beans. Soak overnight.
• Once the beans have soaked, you will notice that they have increased in size, indicating that they have absorbed moisture.
• QUICK SOAK - you will need 1 hour. Place the fava beans into the bottom of a large pot and cover with water. The beans will expand, so make sure you cover by several inches of water to allow for this. Bring beans to a boil. Let them boil for 3 minutes, then remove from heat.
• Allow the beans to soak in the hot water for 1 hour. After soaking using either method, drain and rinse the beans. Discard the soaking water.
• Peel the beans by squeezing each one between your thumb and forefinger. The skin should slip off easily. This step is time consuming, but a must for proper texture with the larger beans in particular (which have a very tough skin no matter how long you cook them).
• After peeling, you will need to continue cooking the peeled fava beans until tender. Place the beans in a large pot and cover again with the same ratio of fresh water (10 cups per pound of beans). It is important to use a fresh batch of water for cooking; the soaking water contains oligosaccharides, released from the beans during soaking, that can lead to digestive discomfort. Add salt to the fresh cooking water if desired to give the beans more flavor (I use about 1 tablespoon salt for every 10 cups of water). Place on the stovetop and bring to a boil, then reduce to a simmer. Simmer the beans until tender. This can take up to 45 minutes depending on the size of your beans. Test them every 10 minutes or so for doneness; when finished cooking they should be tender but not mushy.
• Drain the cooked peeled beans in a colander. Now your beans are ready to use.
• The method below uses a ratio of 10 cups of water per 1 pound of dried fava beans. If you plan to use a different amount, please adjust accordingly using this ratio. There are two ways to soak dried fava beans - either with an overnight soak, or with a shorter "quick soak."
• OVERNIGHT SOAK - in a large pot or bowl, combine the fava beans with water at a ratio of 10 cups of water per pound of dried beans. Soak overnight.
• QUICK SOAK - you will need 1 hour. Place the fava beans into the bottom of a large pot and cover with water. The beans will expand, so make sure you cover by several inches of water to allow for this. Bring beans to a boil. Let them boil for 3 minutes, then remove from heat. Allow the beans to soak in the hot water for 1 hour.
• Once the beans have soaked, you will notice that they have increased in size, indicating that they have absorbed moisture. After soaking using either method, drain and rinse the beans.
• Place the beans in a large pot and cover again with the same ratio of fresh water (10 cups per pound of beans). It is important to use a fresh batch of water for cooking; the soaking water contains oligosaccharides, released from the beans during soaking, that can lead to digestive discomfort. Add salt to the fresh cooking water if desired to give the beans more flavor (I use about 1 tablespoon salt for every 10 cups of water). Place on the stovetop and bring to a boil, then reduce to a simmer. Cook the peeled fava beans until tender. This can take anywhere from 10-45 minutes depending on the size of your beans. Test them every 10 minutes or so for doneness by taking out a bean and slipping it out of its skin; the inner bean should be tender but not mushy. The smaller the beans, the faster they will cook.
• Generally these small beans will have a much improved textured after peeling, but very small dried fava beans may be eaten with skins on after a prolonged cooking process. I always cook then peel, but some recipes may specify cooking with skin on. If that's the case, prepare to cook for a long time-- it can take 2 hours or longer to soften those tough outer skins. If you're peeling them, they won't need nearly as long to cook because you'll be testing the inner bean for doneness, and not the tough skin.
• When the beans are tender, drain in a colander and rinse with cool water. If peeling the beans after cooking (my preference), you may remove the skins by squeezing the beans one-by-one between your thumb and forefinger. The skin should slip off easily. Discard the skins. Now your beans are ready to use.
• If you would like to freeze your fava beans for future use, first allow the beans to cool completely, then transfer them to a freezer safe container. I recommend resealable freezer bags, which you can place in the freezer until needed. I like to measure out 1 ¾ cups of beans in each bag, which is equivalent to the amount in a standard sized can. They will keep in the freezer for up to 6 months.
• When ready to use your frozen beans, remove them from the freezer and thaw. They can be reheated on the stovetop, added to soups and stews, or used however you would use canned beans.

SHRIMP AND FAVA BEANS

Steps:

• Set a large pot on the stove. Put in 1 gallon water and 1 cup kosher salt. Bring to a boil. Ready a large bowl of ice water.
• Tear open the fava pods and remove the beans, discarding the outer pods. Place the beans in the boiling water for 1 to 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking. When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls. Set aside.
• Place the butter and the shrimp in a wide skillet and set on the stove. Turn the heat to the lowest setting and stir as the butter melts and the shrimp begin to cook. Season with salt and pepper and add lemon juice and white wine. As the temperature rises, keep a close eye on the shrimp, stirring frequently. Remove with a slotted spoon when the shrimp are pink and slightly curled. Set aside.
• Add the peeled favas to the pan and increase the heat to medium-high. Cook until the favas are heated all the way through, then taste for seasoning and adjust. Be sure to taste both the beans and the liquid. Add the radishes to the pan and turn off the heat. Return the shrimp to the pan and toss to combine. Divide the shrimp and fava mixture with the juice among 4 bowls, and garnish with parsley. Serve immediately.

20 WAYS TO USE FAVA BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fava bean recipe in 30 minutes or less!