HERBED FAVA BEANS WITH PASTA
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
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.
PORTUGUESE FAVAS
Fava beans with a Portuguese style sauce.
Provided by J. Pacheco
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 27.7 g, Fat 9.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 299.6 mg, Sugar 4.1 g
FAVA BEAN SOUP
Provided by Anne Burrell
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
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!
FAVAS A PORTUGUEASA ( BROAD BEANS WITH BACON AND HERBS )
Popular dish fron portugal, where broad beans are very popular. Anyone with a garden space grows them and they are ready for picking now. We are having these tonight with chicken and potatoes. Simple to prepare and cook.
Provided by Brian Holley
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy based pot fry the bacon until the fat runs.
- Add onions and garlic, cook gently till soft.
- Stir in the beans and tomato, with the herbs.
- Barely cover with water add salt and pepper to taste, and, simmer till the beans are tender.
- Strain the liquid off and remove the bay leaf and mint.
- Serve and enjoy the taste of Portugal.
Nutrition Facts : Calories 272.4, Fat 13.3, SaturatedFat 4.3, Cholesterol 19.3, Sodium 244.6, Carbohydrate 26.5, Fiber 7, Sugar 4, Protein 12.5
CREAMED FAVA BEANS AND BACON
Fava beans don't get any richer than this, and they don't get any more delicious, either. This recipe ("Feves au Lard Fume") is adapted from Richard Olney's "Simple French Food." Definitely not for folks watching their cholesterol... ;) Most of the prep time is from shelling and peeling.
Provided by Julesong
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Shell the beans from the pods.
- Briefly blanch the beans, then shock with ice water and remove their skins - excepting those that are tiny (discard the tiny ones).
- Cut the bacon into 1/2-inch pieces, then parboil for 10 seconds to remove excess salt, and drain.
- In a heavy saucepan (one with a cover) over low heat, melt the butter and cook the bacon for two to three minutes (bacon should remain limp).
- Add the peeled fava beans, savory, water, and salt to taste.
- Cover tightly, increase temperature to high, and cook over high heat for a few seconds (for gas burners, that would be about 5-10 seconds, for standard electric coil burner that would be about 15-20), then decrease heat to low and cook, shaking pan occasionally, until tender, about 15 to 20 minutes.
- Remove pan from heat and allow to cool for 2 minutes.
- In a bowl whisk together well the cream, egg yolks, and pepper (to taste), then stir the mixture gently into the fava beans.
- Return the beans to low heat, stirring until the sauce just begins to thicken (coating the spoon thinly) - do not allow to boil.
- Transfer beans to serving dish, sprinkle with the lemon juice and chopped parsley, and serve.
Nutrition Facts : Calories 919.3, Fat 32, SaturatedFat 14.4, Cholesterol 209.3, Sodium 302.2, Carbohydrate 113, Fiber 30.6, Sugar 10.4, Protein 48.9
FAVA BEANS, HERBS, BACON, AND ITS FAT
Steps:
- Cook the fava beans in a deep pan of lightly salted boiling water. They should be tender in four or five minutes. Cool them under running water, popping the bright green beans from their pale skins with your finger and thumb and dropping them into a bowl as you go. If the beans are really small and young, I sometimes leave the skins on.
- Finely slice the green onions and drop them into a bowl. Chop enough dill to give you a couple of heaping tablespoons. Pull a loose handful of mint leaves from their stems and add them to the onions with the dill and white wine vinegar. Crumble in a little salt and some coarse black pepper, then stir in enough olive oil to make a slushy dressing. I find 5 to 6 tablespoons (80 to 90ml) are enough.
- Lay the bacon in a nonstick frying pan with the merest drop of olive oil and let it fry until the fat is golden and verging on the crisp. Fold the skinned beans into the herb dressing and divide between two plates. Put a couple of slices of bacon on each, tipping any hot fat in the pan over the beans.
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- Sauteed Fava Beans with Garlic Green Onions and Basil. Fresh and easy, sauteed fava beans make a great spring side dish to go with all your meals. All the ingredients in this dish are ripe for picking come spring, making this a terrific option for seasonal eating.
- Mexican Fava Bean Soup (Sopa de Habas) Take a break from the norm and make a batch of this Mexican soup. This homey soup is humble, and yet, oh-so-flavorful.
- Flatbread with Fava Beans, Cucumbers, and Burrata. Fresh burrata and flatbread are already a winning combination. Add in fava beans and Persian cucumbers and you’ll find yourself with an impeccable garden-fresh meal.
- Foul Mudammas (Egyptian Fava Beans) If you’ve never had Egyptian food before, foul mudammas is a good place to start. This dish features mashed fava bean seasoned with cumin, garlic, and lemon.
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