Caramelized Onions Fava Beans Broad Beans Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onions over medium heat until softened. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in vinegar and brown sugar., In a pot of boiling water, cook green beans, uncovered, until crisp-tender, 4-7 minutes; drain. Add to onions; cook 1 minute, tossing to combine. Stir in bacon; sprinkle with salt and pepper.

Steps:

• If you are using fresh- shell the beans, add to boiling water, cook for apprx 10 minutes, dash into cold water and remove outer membrane from each bean.
• If you are using frozen ensure they are cooked.
• Canned are ready as is.
• Heat the oil& Butter in a skillet add onions and garlic saute over medium heat until the onions are golden brown apprx 20 minutes.
• Add Fava beans, cook until heated through.
• Place beans& Onions in an oven proof dish.
• Sprinkle with cheese and broil until cheese is golden.
• You may make this dish ahead up to where you add the beans to the onions, place beans and onions in casserole dish, sprinkle with cheese and 25 minutes before serving pop into a 350F oven, broil for last few minutes to brown the cheese.

Steps:

• In a large skillet, saute onions in oil over medium heat until tender, about 15 minutes. Stir in vinegar and brown sugar. Cook for 10 minutes longer or until onions are golden.

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.