SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.
Provided by Anna Stockwell
Categories Bean Lima Bean Onion Tomato Garlic Oregano Artichoke Feta Soy Free Peanut Free Lunch Dinner Wheat/Gluten-Free Vegetarian Summer Spring
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
- Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
- Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
- Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.
SHRIMP WITH HERBY WHITE BEANS AND TOMATOES
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with garlic toast.
Provided by David Tamarkin
Categories #cook90 Shrimp Dinner Bean Tomato Quick & Easy Healthy Quick and Healthy Seafood Shellfish
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1-2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.
- Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.
STEWED BABY ARTICHOKES WITH FAVA BEANS
Frozen lima beans may be substituted for fava beans; start with the second step.
Yield serves 6
Number Of Ingredients 12
Steps:
- Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the fava beans; blanch 30 seconds. Remove from water; place in the ice bath until cool. Peel the outer skin from the beans; set aside.
- Place 4 cups water in a large bowl; add the lemon juice; set aside. Remove the tough outer leaves from the artichokes; cut 1 inch from the tip of each artichoke. Trim and peel the stem of each; rub all over with the lemon half. Place in the lemon water.
- Heat the olive oil in a saucepan over medium heat. Add the shallot, garlic, salt, black pepper, and red pepper flakes; cook, stirring frequently, until the shallot is lightly browned, about 2 minutes. Add the artichokes, 1 cup lemon water, thyme, and parsley; bring to a simmer. Reduce heat to medium low, and cover; simmer until the artichokes are tender, about 14 minutes.
- Add the fava beans. Cook until the beans are tender, about 3 minutes more. Serve hot or at room temperature.
- (Per serving)
- Calories: 197
- Fat: 3g
- Cholesterol: 0mg
- Carbohydrate: 39g
- Sodium: 544mg
- Protein: 15g
- Fiber: 9g
FRESH FAVA BEAN AND SHRIMP RISOTTO
This luxurious risotto is a cinch to make. Use the plumpest, juiciest shrimp you can find.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer, main course
Time 1h15m
Yield Serves four generously
Number Of Ingredients 11
Steps:
- Prepare the fava beans, and set aside.
- Shell the shrimp and de-vein if necessary. Retain the shells. Salt the shrimp lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with five cups water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partially covered for 30 minutes. Strain and add to the chicken stock or water. Taste and add enough salt to make a well-seasoned broth. Bring to a simmer in a saucepan.
- Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion (or leek). Cook, stirring, until it softens, three to five minutes. Add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
- Stir in the wine, and cook, stirring, over medium heat. The wine should bubble but not too quickly. When it has just about evaporated, stir in a ladleful or two of the simmering stock, just enough to cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Continue to cook for 20 minutes, stirring not too fast and not too slowly, and adding more stock whenever the rice is almost dry.
- Taste a bit of the rice. It should be slightly al dente. Stir in more stock to cover, and add the favas and the shrimp. Cook, stirring, for another five to 10 minutes until the shrimp are pink and cooked through but still moist (this will depend on the size of the shrimp) and the favas are bright. Stir in the parsley and another small ladle of stock. Remove from the heat, add pepper, stir for a few seconds and serve.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 9 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 20 grams, Protein 45 grams, SaturatedFat 2 grams, Sodium 1667 milligrams, Sugar 26 grams, TransFat 0 grams
FAVA BEANS WITH TOMATO GARLIC SAUCE
Make and share this Fava Beans with Tomato Garlic Sauce recipe from Food.com.
Provided by Bergy
Categories Beans
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan& over medium heat saute the onions& garlic until golden.
- Stir in remaining ingredients except the beans.
- Bring to a boil, reduce heat and simmer 30 minutes (add a bit more water if it reduces too much- the sauce should have some liquid to it).
- Gently stir in the fava beans and let stand for a few minutes so the beans absorb some of the flavor from the sauce.
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