20 WAYS TO USE FAVA BEANS
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- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fava bean recipe in 30 minutes or less!
Nutrition Facts :
FAVAS A PORTUGUEASA ( BROAD BEANS WITH BACON AND HERBS )
Popular dish fron portugal, where broad beans are very popular. Anyone with a garden space grows them and they are ready for picking now. We are having these tonight with chicken and potatoes. Simple to prepare and cook.
Provided by Brian Holley
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy based pot fry the bacon until the fat runs.
- Add onions and garlic, cook gently till soft.
- Stir in the beans and tomato, with the herbs.
- Barely cover with water add salt and pepper to taste, and, simmer till the beans are tender.
- Strain the liquid off and remove the bay leaf and mint.
- Serve and enjoy the taste of Portugal.
Nutrition Facts : Calories 272.4, Fat 13.3, SaturatedFat 4.3, Cholesterol 19.3, Sodium 244.6, Carbohydrate 26.5, Fiber 7, Sugar 4, Protein 12.5
CREAMED FAVA BEANS AND BACON
Fava beans don't get any richer than this, and they don't get any more delicious, either. This recipe ("Feves au Lard Fume") is adapted from Richard Olney's "Simple French Food." Definitely not for folks watching their cholesterol... ;) Most of the prep time is from shelling and peeling.
Provided by Julesong
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Shell the beans from the pods.
- Briefly blanch the beans, then shock with ice water and remove their skins - excepting those that are tiny (discard the tiny ones).
- Cut the bacon into 1/2-inch pieces, then parboil for 10 seconds to remove excess salt, and drain.
- In a heavy saucepan (one with a cover) over low heat, melt the butter and cook the bacon for two to three minutes (bacon should remain limp).
- Add the peeled fava beans, savory, water, and salt to taste.
- Cover tightly, increase temperature to high, and cook over high heat for a few seconds (for gas burners, that would be about 5-10 seconds, for standard electric coil burner that would be about 15-20), then decrease heat to low and cook, shaking pan occasionally, until tender, about 15 to 20 minutes.
- Remove pan from heat and allow to cool for 2 minutes.
- In a bowl whisk together well the cream, egg yolks, and pepper (to taste), then stir the mixture gently into the fava beans.
- Return the beans to low heat, stirring until the sauce just begins to thicken (coating the spoon thinly) - do not allow to boil.
- Transfer beans to serving dish, sprinkle with the lemon juice and chopped parsley, and serve.
Nutrition Facts : Calories 919.3, Fat 32, SaturatedFat 14.4, Cholesterol 209.3, Sodium 302.2, Carbohydrate 113, Fiber 30.6, Sugar 10.4, Protein 48.9
FAVA BEANS, HERBS, BACON, AND ITS FAT
Steps:
- Cook the fava beans in a deep pan of lightly salted boiling water. They should be tender in four or five minutes. Cool them under running water, popping the bright green beans from their pale skins with your finger and thumb and dropping them into a bowl as you go. If the beans are really small and young, I sometimes leave the skins on.
- Finely slice the green onions and drop them into a bowl. Chop enough dill to give you a couple of heaping tablespoons. Pull a loose handful of mint leaves from their stems and add them to the onions with the dill and white wine vinegar. Crumble in a little salt and some coarse black pepper, then stir in enough olive oil to make a slushy dressing. I find 5 to 6 tablespoons (80 to 90ml) are enough.
- Lay the bacon in a nonstick frying pan with the merest drop of olive oil and let it fry until the fat is golden and verging on the crisp. Fold the skinned beans into the herb dressing and divide between two plates. Put a couple of slices of bacon on each, tipping any hot fat in the pan over the beans.
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