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Posts Tagged ‘Fava Beans’

from:  Giada De Laurentiis

Prep Time:  10 minutes
Cook Time:  12 minutes
Total Time:  22 minutes
Servings:  4

Ingredients
4 cups low-sodium chicken stock
3 pounds fresh fava beans, shelled;  or 1 pound frozen lima beans, thawed
3 tbsp chopped fresh mint leaves
salt and fresh ground pepper
4 (6 oz) red snapper filets
Olive oil, for frying

Directions
In a medium saucepan, boil the stock over medium-high h eat.  Add the beans, and reduce the heat to low.  Simmer the beans until they are tender (about 5-8 minutes).  Drain the beans, but reserve one cup of the stock.  Place the drained beans and reserved stock in a blender or food processor.  Add the mint and blend until smooth.  Season with salt and pepper to taste. 

In a large skillet, heat enough oil to fill the pan 1/4 inch deep, over medium-high heat.  Season the fish with salt and pepper on both sides.  Cook for 3-4 minutes on each side until brown and the center is opaque. 

Divide the fava bean puree between four serving plates.  Place a filet of red snapper on top of the puree.  Serve immediately.

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from:   www.recipezzar.com

Ingredients
2 lbs fresh fava beans in the pod (yields about 1-1/2 to 2 cups shelled beans)
1 tbsp butter
1 tsp olive oil
2 garlic cloves, minced, to taste
Salt and fresh ground pepper, to taste

Directions
Shell the beans from the pods.  Bring a large saucepan of water to boil, and add salt—should be very salty, like seawater.  Prepare an ice bath in a bowl and set aside.  Add the shelled beans to the boiling water and let cook for about three minutes.  Remove from the saucepan and plunge into the ice bath to stop the cooking.  Let the beans cool, and peel the outer skins off. 

Over medium heat in a skillet, melt the butter and olive oil, add the garlic, and sauté for one minute.  Add the peeled fava beans, and sauté for another 5-7 minutes, or until they are done to your preference.  Season to taste with salt and pepper.  Add caramelized onions, fennel, chunky fresh tomatoes, and/or a bit of chopped prosciutto.

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Grilled Fava Beans

from: http://www.101cookbooks.com/archives/grilled-fava-beans-recipe.html

Ingredients:
1 pound of fresh fava beans, still in their pods
a couple glugs of olive oil
a few pinches of salt

optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs.

Directions:
In a large bowl toss the fava bean pods with olive oil and salt. Arrange them in a single layer on a grill over medium-high heat. If you’re using a grill pan, you may need to cook them in batches. If I’m using an outdoor grill I don’t bother covering the favas, but when I use a grill pan, I typically cover the pan with a flat baking sheet to keep more of the heat in the pan and circulating. Grill until blistered on one side – 4 to 5 minutes, then flip and grill for a few minutes more on the other side. If you aren’t sure when to pull them off, take a pod off the grill, open and taste one of the beans. You want the fava beans to be smooth and creamy when you pop them out of their skins – not undercooked. But keep in mind that they’ll keep steaming in their pods for a few minutes after they come off the grill, unless you eat them as soon as you can handle the pods without singing your fingers – which is what I encourage you to do :) Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like. To eat: tear open the puffy green pods, take a fava bean, pinch the skin and slide the bright green fava from its slipper. Eat them one at a time and be sure to lick your fingers.

Serves 2 – 4

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Fava beans are an Italian favorite, but most of “the rest of us” can enjoy them too!***  They are a little bit of work, but well worth the effort.  First, boil fava beans in the pod for about ten minutes.  Then, dunk them in cold water.  Open the pods and remove the beans by using your thumb to slip them out, much like you would for shell peas.  The beans themselves have a seedcoat, and larger beans must be slipped out of this coating.  Look for a green spot at one end of the bean.  Nick the opposite end of the seed coat with your thumbnail, and while holding the bean at the green end, squeeze gently and pop out the green bean. 

They are ready to eat!  The flavor of fava beans is described as subtle and delicate, green and silky.  The boiled beans can be dressed with olive oil and fleur de sel (a type of sea salt).  Or, saute them with olive oil, scallions, garlic, and herbs.  Oregano, thyme, rosemary, or savory are excellent pairings.  They also go well with pancetta or pecorino cheese.

Dried fava beans should be soaked overnight, then simmered in unsalted water for 2 to 2 1/2 hours.

***Some people, usually of Mediterranean descent, can not break down fava beans.  They lack the proper enzyme.  Reactions can be severe, so if you are Mediterranean, consider being tested for “favism.”  Until then, don’t eat favas! 

Literature Sources:  The Organic Cook’s Bible, by Jeff Cox

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First Sprouts

first-batch-of-peas

This doesn’t look like much yet, but it’s our first planting of peas!  What you can actually see in the photo are the lines of oats.  The peas are planted next to each line of oats, and are just beginning to germinate.  I’ll snap a close-up photo of the peas soon (i’m having issues with my camera)…  The oats grow faster than the peas, and will serve as a natural trellis for the peas.  These are bush peas–one shelling variety, and one sugar snap variety–which means they don’t grow much higher than three feet.  The oats will keep them off the ground, make it easier to harvest the peas, and will save us a ton of time and effort.  These were planted about a week and a half ago–it’s such a relief to find them sprouting!

To the right of the peas are fava beans.    They are just beginning to germinate–one here, another there.  I haven’t had the heart to weed them yet (see all the dandelions?).  I’d rather wait until the roots are a little more established, and I can see the rows better.  Don’t want to risk pulling them out!  Fava beans are another name for broad beans.  They are harvested by the pod, and the beans inside remind me of lima beans.  They are an Italian favorite.  If you’ve never heard of them, don’t worry–you’ll get a fact sheet with recipes and other info at distribution.  In the meantime, just google “Fava Bean.”

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