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!
Nutrition Facts :
FAVA BEANS PROVENCALE
These fava beans are cooked with whole head of garlic for a mellow, almost buttery garlic essence.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 8
Steps:
- Shell beans; place in a large pot with enough water to cover by 2 inches. Add 1 bay leaf, garlic, salt, and pepper. Cook over low heat until tender, about 15 minutes. Drain, reserving liquid; discard garlic.
- In a medium saute pan over high heat, cook peppers in oil until golden brown. Lower heat; add onions, tomatoes, and remaining bay leaf, and cook until very soft, about 15 minutes.
- Remove bay leaf and pass mixture through a food mill, adding a few cooked beans and enough reserved bean liquid so that mixture resembles a very thick soup.
- Return to pot with rest of beans. Add more bean liquid if mixture seems too thick, and cook 15 minutes longer.
FAVA BEANS SUPREME
Fava beans are not often found on menus and in my opinion are very under rated. When cooked properly they are delicious and offer a nice change from our regular veggies. There are many ways you can enjoy them I just threw this recipe together last night and served them with new carrots, minted peas and peppered prawns. In addition try adding a chopped leek to the stir fry.
Provided by Bergy
Categories Beans
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Shell the fava beans and boil in lightly salted water for about 6 minutes.
- Cool the beans in cold water and remove outer skin on each bean (If you are using canned beans omit these first steps and go right to the next one).
- Place fava beans in a well buttered heatproof dish (for vegan use a veggie oil spray to coat the dish).
- Saute onion, garlic & tomato in the oil (add hot peppers if using) until just soft.
- Pour over the beans & cover with foil.
- Bake in 350F degrees oven for 15 minutes.
- Remove foil, sprinkle with parmesan cheese.
- Bake under broiler for a few min until cheese is golden.
- Serve.
- You may wish to mix some bread crumbs with the parmesan or use buttered crumbs as a topping.
- Do whatever appeals to your taste buds!
FAVA BEAN PURéE
Steps:
- Bring a pot of water to a boil as you shell the beans from: 4 pounds fava beans.
- Blanch quickly in the boiling water and then cool in ice water. Drain and pop the beans out of their skins. Heat in a heavy-bottomed saucepan: 1/2 cup olive oil.
- Add the fava beans with: 4 garlic cloves, sliced, 1 branch rosemary, Salt, 1/2 cup water.
- Cook until the fava beans are very tender, stirring occasionally, and adding more water as necessary. The beans are done when they can be crushed easily with the back of a spoon, about 15 minutes. Mash with a spoon or pass them through a food mill. Stir in: 1/4 cup extra-virgin olive oil.
- Taste and season with salt as needed. Thin with water if necessary. Serve right away or at room temperature.
GABRIEL'S SAUTEED FAVA BEANS
This basic method of cooking fava beans was taught to me by chef Gabriel Claycamp of Culinary Communion. When I was recently able to get ahold of fresh fava beans, I wanted to cook them in a way that highlighted the taste of the beans themselves, and here's how Gabriel suggested I fix them. Although fresh fava beans are, as he said, about 70% waste (and the prep time is shelling and peeling), the remaining 30% after you've prepared and eaten them are *well* worth the effort! We loved them!
Provided by Julesong
Categories Beans
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 574.7, Fat 9.8, SaturatedFat 4.3, Cholesterol 15.3, Sodium 74, Carbohydrate 90.2, Fiber 24.6, Sugar 8.3, Protein 34.8
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