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
SAUTé OF FRESH FAVA BEANS, ONIONS, AND FENNEL
Steps:
- Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).
- Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
- Pancetta, Italian bacon cured in salt, is available at Italian markets, some supermarkets, and some specialty foods stores.
FAVA BEANS WITH PANCETTA
This is another one of my recipes that I've adapted from the Food Network show, Food 911. I saw this on an episode, along with a recipe for Chicken Francaise, and I had to give it a shot. This is a hearty bean dish, that adds a little bit of flair with a crunch. The fat from the Pancetta does a great job of adding depth to the flavor and is a nice vehicle for the sage.
Provided by Nanashi
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the fava beans overnight in water.
- Put beans in a pot with fresh water, with the cloves of garlic, bay leaves, and salt to taste, and bring to a boil.
- When beans are at a full boil, reduce the heat, partially cover, and allow to simmer for 1 to 1-1/2 hours. You will know they are done with they are smooth and tender to the bite. This will take a while, so now would be a good time to start making your main dish.
- When the beans are done, transfer them to a platter to allow them to cool and dry.
- Heat the oil in a fry pan until it is smoking hot, and add the Pancetta (italian bacon) and the sage leaves.
- While the Pancetta is cooking, dredge the beans in the flour, they should be relatively well-coated.
- When the Pancetta is done, leave it in the pan add the beans to the oil a little at a time, forming a single layer on the bottom of the pan. As they fry and become crunchy, remove them to a serving dish. Keep adding the beans until all the beans are fried, then top with the Pancetta and sage leaves.
Nutrition Facts : Calories 363.7, Fat 14.3, SaturatedFat 2, Sodium 7.2, Carbohydrate 47.4, Fiber 7.1, Sugar 2.2, Protein 12.1
FRICASSéE OF BEEF AND FAVA BEANS
Categories Milk/Cream Bean Beef Egg Onion Sauté Lemon Mint Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cook fresh fava beans in large pot of boiling salted water 2 minutes. Drain favas. Place in large bowl of ice water. Drain. Slip outer skin off each bean and discard skin; place beans in large bowl. (If using frozen beans, do not blanch.)
- Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Working in batches, add beef and sauté just until browned on both sides, about 2 minutes. Transfer beef to medium bowl.
- Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium heat. Add onions; sauté until tender and golden, about 15 minutes. Add fava beans; sauté 5 minutes. Remove from heat; cool 15 minutes.
- Meanwhile, whisk whipping cream, lemon juice, egg yolks, salt, and pepper in small bowl to blend. Stir cream mixture into fava bean mixture. Cook over medium-low heat just until sauce thickens slightly and mixture is heated through, about 6 minutes (do not boil). Add beef and stir until heated through, about 3 minutes. Transfer fricassee to rimmed platter. Sprinkle with mint.
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.
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
FAVA BEANS WITH CILANTRO
Posting for the ZWT 5 Portugal Times are approximate Found while surfing and is from Food of spain and Potugal
Provided by wicked cook 46
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute bacon until crisp add onion and saute for 5 minutes.
- Add beans and broth cover and simmer 20 minutes;
- Add salt, peppe and cilantro,
- Toss to mix and serve.
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