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.
20 WAYS TO USE FAVA BEANS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fava bean recipe in 30 minutes or less!
Nutrition Facts :
RAVIOLI OF SMASHED FAVA BEANS, MINT AND RICOTTA
Steps:
- If the fava beans are very small and soft, you can use them raw. If they are medium to large, blanch them until just tender in unsalted boiling water (remove the skins after blanching if they are slightly tough). Smash or finely chop half the beans and leave the other half whole.
- Put all the beans into a bowl with the chopped mint (added to taste), olive oil and ricotta. Lightly fork this through, adding the Parmesan, lemon juice and seasoning to taste. Stuff the ravioli with the filling and cook them in gently boiling salted water for around 3 to 4 minutes, until tender. Drain carefully.
- Serve drizzled with a little extra olive oil, and scattered with the extra fava beans, some chopped mint, olive oil and some freshly grated or shaved Parmesan.
FAVA BEAN AND MINT FRITTATA
Make and share this Fava Bean and Mint Frittata recipe from Food.com.
Provided by hectorthebat
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Unless your fava beans are small and young, their waxy skin needs to be removed. To do this, bring the stock to a boil in a medium saucepan. Drop in the shelled beans and cook for 5 minutes (6 if the beans are frozen). Drain and drop into a bowl of ice-cold water to stop the cooking. Cut a tiny slit in the outer skin of each bean with your thumbnail, and pinch the skin to slip it off- you will get more dexterous as you go. (The beans can be prepared up to 2 days in advance and refrigerated in an airtight container).
- Preheat the oven to 425 degrees F. Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the eggs, cream, cheese and mint. Season with salt, a few gratings of nutmeg, and a few turns of the pepper mill. Add the beans, stir gently to combine, and pour into the prepared cake pan.
- Put into the oven to bake for 25 minutes, until golden and puffy. Transfer he pan on a rack to cool for 5 minutes- the top will settle. Remove from the pan and serve warm or at room temperature, with a salad of mixed greens. This will keep for up to a day, tightly wrapped and refrigerated.
Nutrition Facts : Calories 437, Fat 19.7, SaturatedFat 9.3, Cholesterol 310.3, Sodium 541.3, Carbohydrate 37.1, Fiber 9.2, Sugar 3.4, Protein 28.5
FAVES A LA MENTA(FAVA BEANS WITH MINT)
Steps:
- Place the olive oil in a pot over medium heat. Add the onions and bacon and cook until limp. Season, to taste, with salt and pepper. Add the wine and bring to a boil. Add 1 cup of water and return to a boil. Continue cooking until the liquid is reduced by half.
- Add the remaining water and the fava beans and bring to a boil. Lower the heat to a simmer and cook until the fava beans are tender, about 5 to 7 minutes. Add the mint leaves and cook for 1 minute. Serve hot or at room temperature.
FAVA BEANS WITH SNAP PEAS AND MINT
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
- Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
- Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.
FAVA BEANS WITH CRèME FRAîCHE AND MINT
Every spring when the first crates of fava beans are delivered to the kitchen at Piperade, I can almost hear the collective groan from my kitchen staff all the way from my home twelve miles away. I like favas and use them as often as I can when they are in season, but I have to admit they are labor-intensive, requiring both shelling and peeling. However, from my perspective-and judging from the number of orders we get from our guests-they are worth the work. At home, I hand them to my sons to shell while they watch a baseball game on TV, or I enlist guests before dinner. This recipe is simplicity itself and allows the sweet, nutty flavor of the favas to shine. Try to find small beans; older, larger favas are too starchy to use here.
Provided by Gerald Hirigoyen
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- To prepare the favas, split open the pods and remove the beans. Meanwhile, bring a saucepan filled with salted water to a boil over high heat. Place a bowl filled with ice water near your stove top. Drop the beans into the boiling water and cook for 3 minutes (this is longer than most recipes instruct because the beans are not cooked again). Drain the beans and quickly plunge them into the ice water. With your fingernail, pierce the skin of each bean near one end and squeeze the bean gently to pop free of the skin. Don't worry if the beans separate into halves. You should have about 2 cups beans.
- In a bowl, whisk together the crème fraîche, olive oil, and salt and pepper to taste. Add the fava beans, mint leaves, and lemon zest and toss to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours before serving to chill and allow the flavors to meld.
- Taste and adjust the seasoning with salt and pepper before serving. Serve chilled.
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
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