SAUTEED SPINACH AND WHITE BEANS
Serve this flavorful side dish with our Trout Grenobloise.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
- Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.
SAUTéED FAVA BEANS
Turn plain fava beans into a tasty side dish with this easy recipe that sautés them in butter and fresh herbs.
Provided by Molly Watson
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Remove the fava beans from their pods. They usually have a stringier side; simply "unzip" them open by pulling that string off. Place the beans in a bowl and discard the pods.
- Bring a medium pot of water to a boil, add a generous amount of salt to make for very salty water, and blanch the beans for about 1 minute.
- Drain the fava beans and rinse with cold water to cool them off until they're cool enough to handle.
- Once easy to handle, squeeze each bean from the waxy whitish skin it's covered in. Remove the shells from all beans. Reserve the clean beans.
- In a large frying pan over medium heat, melt the butter and add the fava beans. Cook, stirring frequently, until the favas are tender, or about 3 minutes.
- Add salt and pepper to taste. Garnish with the fresh herbs if using and serve immediately.
- Enjoy!
Nutrition Facts : Calories 283 kcal, Carbohydrate 45 g, Cholesterol 10 mg, Fiber 12 g, Protein 17 g, SaturatedFat 3 g, Sodium 674 mg, Sugar 4 g, Fat 5 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
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
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