FAVA BEANS WITH RED ONION AND MINT (FAVE CON CIPOLLA ROSSA E MENTA )
Provided by Ursula Ferrigno
Yield Makes 6 (small plate) servings
Number Of Ingredients 5
Steps:
- Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
- Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.
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.
FAVA BEAN SOUP WITH MINT
Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones. I have eaten a similar fava bean dish in Spain. You can find skinned, split fava beans in Middle Eastern markets.
Provided by Martha Rose Shulman
Time 2h15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Drain the favas. Heat 1 tablespoon olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Stir together for a minute, until fragrant, and add the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly, about 5 minutes, and add the beans, 2 quarts water, another 2 teaspoons salt, and the mint. Bring to a boil, reduce the heat, cover and simmer 2 hours, or until the beans have begun to fall apart and thicken the soup. Stir from time to time to make sure the beans are not settling at the bottom of the pot and sticking.
- When the beans are soft and falling apart, remove the bundle of mint, and using tongs, any stray mint leaves. Using an immersion blender, puree the soup. Taste and adjust seasonings.
- Serve, garnishing each bowl with a drizzle of olive oil, a sprinkling of slivered mint leaves, and a pinch of red pepper flakes.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1063 milligrams, Sugar 9 grams
FAVA BEAN PURéE
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The purée should have the texture of hummus.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, appetizer
Time 30m
Yield Eight servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop the shelled fava beans in the water, and boil five minutes (if the beans are small or medium-size) to eight minutes (if the beans are large). Transfer the beans immediately to the cold water. Do not drain the water in the pot. Allow the beans to cool for several minutes, then drain and slip off their skins.
- Place the skinned fava beans, salt and mashed garlic in a food processor fitted with the steel blade. Turn on the machine, and with the machine running, add the olive oil in a slow stream. Process until you achieve a smooth purée. If necessary, add enough of the cooking water to give the purée a soft, hummuslike consistency. Scrape down the sides of the bowl, taste and adjust seasoning.
- Mound the purée onto an earthenware platter or in a wide bowl. Garnish with olives, and serve with crostini or warm triangles of pita bread.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 21 grams
BROAD BEANS & PEAS WITH MINT BUTTER
A delicious summery side dish, with the very best of the season's veg crop
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish, Supper
Time 45m
Number Of Ingredients 6
Steps:
- Heat half the butter and fry onions until soft. Add beans and stir. Add stock or water, bring to the boil, cover and cook for 5 mins. Add peas and seasoning and cook for 5 mins until tender. Stir in mint and remaining butter.
Nutrition Facts : Calories 97 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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