GABRIEL'S SAUTEED FAVA BEANS
This basic method of cooking fava beans was taught to me by chef Gabriel Claycamp of Culinary Communion. When I was recently able to get ahold of fresh fava beans, I wanted to cook them in a way that highlighted the taste of the beans themselves, and here's how Gabriel suggested I fix them. Although fresh fava beans are, as he said, about 70% waste (and the prep time is shelling and peeling), the remaining 30% after you've prepared and eaten them are *well* worth the effort! We loved them!
Provided by Julesong
Categories Beans
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 574.7, Fat 9.8, SaturatedFat 4.3, Cholesterol 15.3, Sodium 74, Carbohydrate 90.2, Fiber 24.6, Sugar 8.3, Protein 34.8
CARAMELIZED ONIONS & FAVA BEANS (BROAD BEANS)
These beans are so delicious - fresh are best but they are a bit of a workup to clean & prepare. You may also use canned or frozen. Double or triple the recipe as you wish. Preparation time is for fresh beans - for canned or frozen it is apprx 15 minutes
Provided by Bergy
Categories Onions
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 612.9, Fat 8.9, SaturatedFat 3.6, Cholesterol 13.8, Sodium 191.7, Carbohydrate 97.7, Fiber 25.6, Sugar 11.6, Protein 39.2
DEEP-FRIED BROAD BEANS (FAVA BEANS)
I happened upon these in a local Asian grocery store and fell in love. My first batch was seasoned with cheese (sort of nachoish!) and the next, with garlic. This basic recipe hails from http://www.uktvfood.co.uk/ and I haven't tried it yet, therefore cook time is an estimate.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 20m
Yield 10 snack-sized servings
Number Of Ingredients 3
Steps:
- Heat the vegetable oil in a wok or deep saucepan.
- Add the broad beans to the hot oil and fry until lightly coloured.
- Remove the fried beans using a slotted spoon. Drain on kitchen paper.
- Season with salt and serve.
Nutrition Facts : Calories 323.1, Fat 1, SaturatedFat 0.2, Sodium 2061.2, Carbohydrate 56.5, Fiber 16.8, Protein 24.9
FAVA BEANS AND RED ONIONS.
We picked fava beans from our garden and 30 minutes later we ate them. Fava beans are easy to grow. Their flowers are white and black. Preparing them is a snap, great for kids. They make a great side dish to any meal, full of nutriention and low in calories. Enjoy!
Provided by calymegal
Categories Beans
Time 23m
Yield 1/3 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- A. Remove fava beans from pods, and place in stovetop pot. Add water to cover one inch above fava beans.
- B. Add a pinch of salt to water and allow to simmer about 3 minutes, fava beans will turn a bright green when they are cooked.
- Celsius In a pan add olive oil and bring to medium heat. Add the sliced red onion and garlic, allow to turn a light brown. Add the fava beans!
- D. Mix fava beans, red onion and garlic. About one minute. Add salt and pepper to taste. Remove from heat.
- F. Now it's time to eat them!
Nutrition Facts : Calories 127.7, Fat 2.6, SaturatedFat 0.4, Sodium 5.8, Carbohydrate 20, Fiber 5.1, Sugar 2.7, Protein 6.9
BEANS 'N' CARAMELIZED ONIONS
Brown sugar, bacon and cider vinegar season this simple side. I often make it for family and friends, and it never fails to please!-Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 106 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 146mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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