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.
20 WAYS TO USE FAVA BEANS
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Nutrition Facts :
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 BEAN SALAD WITH JAMON AND FRESH MINT
In the Catalonia area of Spain, Fava beans are paired with slivered jamon (cured ham) and fresh mint. According to The New Spanish Table, this salad was invented by Catalan chef Josep Mercader and is now copied all over Catalonia. If fresh fava beans are hard to find, shelled edamame may be substituted. Posted for ZWT 5.
Provided by IngridH
Categories Vegetable
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the fava beans until just tender, 2-3 minutes.
- Drain, rinse, and peel (skip the peeling if using edamame).
- In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper.
- In a small bowl, combine the remaining ingredients and whisk to form a dressing.
- Add the dressing to the salad, and toss to combine.
- Taste, and add more salt or pepper if needed.
- Serve at once.
Nutrition Facts : Calories 274.8, Fat 14.1, SaturatedFat 2, Sodium 19.8, Carbohydrate 28.6, Fiber 7.7, Sugar 2.6, Protein 10.3
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.
FAVA BEAN SOUP WITH FRESH MINT
This fava bean soup, one of my mother's recipes, is one of my favorites. It can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months.
Provided by Rosamaria
Categories Chowders
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- • Lightly sauté the turnips, onion, celery, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
- • In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and the 25 mint leaves to the Fava beans and simmer for 15 minutes.
- • Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
- • Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
- • Voila "Mexico jus' like I pictured it".
Nutrition Facts : Calories 235.7, Fat 1.7, SaturatedFat 0.4, Sodium 62.8, Carbohydrate 39.1, Fiber 15.7, Sugar 4.7, Protein 18.5
HALIBUT ON MASHED FAVA BEANS WITH MINT
Provided by Molly Stevens
Categories Bean Low Cal High Fiber Mother's Day Dinner Mint Halibut Spring Pan-Fry Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook fava beans in large saucepan of boiling salted water 2 minutes; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
- Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil.
- Divide fava bean puree among plates. Top with fish and serve.
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
FAVA BEANS WITH MINT, POTATOES AND ARTICHOKES
Provided by Moira Hodgson
Categories easy, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Slice off tops of artichokes horizontally and remove the tough outer leaves and stems. Cut artichokes into slices one-fourth-inch thick and place in cold water to cover with lemon half.
- Drain artichokes and dry them in a salad spinner. Pour oil into a large roasting pan and put potatoes and artichokes in the pan with mint and garlic. Roast 45 minutes or until they are lightly browned, turning often.
- Meanwhile, steam the fava beans for five minutes. Add them to potatoes with mint and bake for five minutes. Season to taste with salt and pepper. Remove garlic cloves before serving. Garnish with mint.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 6 grams, Fiber 18 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 887 milligrams, Sugar 13 grams
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