Roasted Fava Beans Food

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.

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.

EGYPTIAN FOOL (FAVA BEANS) TRADITIONAL BREAKFAST

Steps:

• Chop up a small onion with a bit of oil and sauté in small pot until tender, remove from heat.
• Open can of fava beans and dump into pot, along with juices, do not drain.
• Take a potato smasher and smash up the fava beans. I leave a few whole, but basically smash up most of them.
• Add salt, ground cumin and cayenne pepper to your liking.
• Squeeze juice of lemon into pot.
• Add a splash of olive oil.
• Heat just to boil and then that's it.
• Spoon some beans into a flat bowl, splash some oil on top of them. I like to add the following garnish, but you can leave garnish out and just eat that way they are just as yummy too.
• This is something I do sometimes to this dish as well-MY SPECIAL GARNISH. 1. Chop a few slices of red onion fine. 2. Chop a small (or half) green bell pepper finely. 3. Chop a handful of black olive slices finely. 4. Chop a small tomato finely. 5. A little bit of chopped parsley 6. Drizzle of tahina.
• Okay now you add all these finely chopped veggies around the bowl edge and finish off with a drizzle of tahina in middle of bowl. Looks beautiful! Then i mix all together and eat it mixed up!

SALTED FAVA (BROAD) BEANS

Steps:

• preheat oven to 180C
• steam beans for five minutes (or presoak dried beans overnight. drain and dunk in cold water to cool slightly
• add all the other ingredients to a bowl to make a thick batter. add the beans and stir to coat.
• spread evenly on a greased baking tin and bake for 35 minutes, turning half way through.