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 :
FAVA BEANS WITH LEEKS & MUSHROOMS
I love Fava beans (also known as Broad Beans or Butter Beans). They are a bit of a workup but well worth it. To prepare the beans pop the pods and remove the beans - they will have a whitish skin on them. Bring a pot of water to a boil & put the beans in, boil for only a minute or two, drain. Place under cold water. Remove the white skin and the beans are ready to use. Use them now or pop them into your freezer
Provided by Bergy
Categories Vegetable
Time 18m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter (margarine) in a skillet.medium heat.
- Add the leeks, mushrooms, chili flakes and garlic.
- Saute for 3 minutes.
- Add the fava beans and water.
- Season with salt and pepper.
- Cover and cook for 5 minutes.
- Stir once or twice.
Nutrition Facts : Calories 274, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 64, Carbohydrate 41.1, Fiber 10.4, Sugar 5.5, Protein 14.8
POLENTA WITH MUSHROOMS, FAVAS AND TOMATOES
I can never resist adding fresh favas to a dish during their short season. The mushroom and tomato mixture is excellent on its own, but take advantage of favas before they disappear from the market.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 40m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Make the polenta as directed, and while it is baking, cook the mushrooms and tomatoes.
- Prepare the fava beans. Shell them while you bring a medium pot of water to a boil. Drop the beans into the water, and boil small favas for one minute, large favas for two, then transfer at once to a bowl of ice-cold water. Drain. Remove the skins, using your thumbnail to open up the skin at the spot where the bean is attached to the pod, then gently squeezing out the bean.
- Heat the olive oil in a large, heavy skillet over medium heat, add the garlic and stir until fragrant, about 30 seconds. Stir in the mushrooms, thyme and 1/2 teaspoon salt. Cook, stirring often, until the mushrooms are moist and beginning to soften, about five minutes. Add the wine, turn up the heat and cook, stirring, until the liquid in the pan has reduced and glazed the mushrooms. Stir in the tomatoes, add salt and pepper to taste, and bring to a simmer. Cook uncovered, stirring often, until the tomatoes have cooked down (there should still be some liquid in the pan) and the mixture is fragrant, about 10 minutes. Add the skinned fava beans and continue to simmer for five to 10 minutes. Taste, adjust seasonings, and remove from the heat.
- When the polenta is ready, remove from the heat, spoon onto plates and make a depression in the middle. Top with the mushrooms, favas and tomatoes, and sprinkle with basil and Parmesan. Serve at once.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 4 grams, Carbohydrate 78 grams, Fat 6 grams, Fiber 10 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 633 milligrams, Sugar 11 grams
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