Steamed Fava Beans With Thyme Recipes

FAVA BEANS WITH HONEY, LIME AND THYME

Fava Beans With Honey, Lime and Thyme image

Among the qualities that make sweet and sour dishes popular among chefs is that they are simple to make. For the home cook, little in the way of technique is required for similar results. Just add vinegar or citrus juice along with a bit of sweetener at the end of a quick saute of meat, fish, poultry or vegetables. The intensity of these flavors invariably allows salt to be omitted or used sparingly, and the sauces are low in fat.

Provided by Florence Fabricant

Categories side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

25 to 30 fava bean pods (see note)
3 quarts water
Salt
2 teaspoons honey
3 sprigs fresh thyme, leaves removed from stems
Juice of 1 lime
1 teaspoon unsalted butter

Steps:

Shell beans from pods. Bring 3 quarts of well-salted water to a boil, add beans and blanch them for 2 minutes. Drain and place in a bowl of ice water for a few minutes. This loosens coats from large beans. Remove coats.
In a small saucepan put honey and heat for about 30 seconds. Add thyme and lime juice. Whisk in butter and simmer for a few seconds, then add beans. Reheat beans in sauce and serve.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1202 milligrams, Sugar 5 grams, TransFat 0 grams

STEWED CANNELLINI BEANS WITH CHILES AND THYME

Stewed Cannellini Beans with Chiles and Thyme image

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them-they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

Provided by Andrew Tarlow

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 pound dried cannellini (white kidney) beans, soaked overnight, drained
1 large onion, unpeeled, halved lengthwise
1 medium fennel bulb, halved through root end
1 medium carrot, peeled
1 head of garlic, halved crosswise
4 thyme sprigs
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
1/3 cup olive oil, plus more for serving
Kosher salt, freshly ground pepper

Steps:

Bring beans, onion, fennel, carrot, garlic, thyme sprigs, chiles de árbol, 1/3 cup oil, and 8 cups water to a simmer in a large pot over medium. Reduce heat to bring liquid to a gentle simmer and cook until beans are creamy all the way through, 50-65 minutes. Season generously with salt. Serve beans topped with pepper and a drizzle of oil.
Beans can be cooked 3 days ahead. Let cool in cooking liquid; cover and chill.

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