Best Fava Beans And Seared Zucchini With Garlicky Croutons Recipes

20 WAYS TO USE FAVA BEANS

20 Ways to Use Fava Beans image

Provided by insanelygood

Number Of Ingredients 20

Ingredients

Sauteed Fava Beans with Garlic Green Onions and Basil
Mexican Fava Bean Soup (Sopa de Habas)
Flatbread with Fava Beans, Cucumbers, and Burrata
Foul Mudammas (Egyptian Fava Beans)
Fresh Fava Bean and Parmesan Salad
Fava Beans with Tomatoes
Solterito (An Easy Peruvian Salad)
Grilled Fava Beans with Mint, Lemon Zest u0026amp; Sumac
Spring Vegetable Salad with Buttermilk Poppy Seed Dressing
Bruschetta with Goat Cheese and Mashed Fava Beans
Rice Salad with Fresh Fava Beans and Pistachios
Fava Bean, Radish, and Corn Salad
Pasta with Fava Beans and Pancetta (Fave in Porchetta)
Asparagus and Fava Bean Quinoa Salad
Fava Bean Puree
Fava Beans Risotto
Fava Beans and Bacon Salad
Pea, Asparagus, and Fava Bean Salad
Moroccan Dried Fava Bean Dip or Soup - Bessara (Bissara)
Turkish Fava Bean Puree with Dill

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a fava bean recipe in 30 minutes or less!

Nutrition Facts :

LEMON-BASIL RISOTTO WITH ZUCCHINI AND FAVA BEANS

Lemon-Basil Risotto With Zucchini and Fava Beans image

Provided by Celia Barbour

Categories dinner, main course

Time 50m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds fava beans in their pods
6 cups chicken or vegetable broth
5 tablespoons butter or oil or a combination
3 shoots spring garlic or 3 to 4 cloves garlic, minced
4 shoots spring shallots or 4 shallots, minced
2 cups arborio rice
1 cup dry white wine
Finely grated zest of 1 lemon
3/4 pound zucchini, cut into matchsticks
1/2 cup grated shepherd's basket or pecorino cheese
Salt and freshly ground black pepper
25 basil leaves, shredded
1 tablespoon minced lemon balm leaves or 1 tablespoon lemon juice

Steps:

Remove fava beans from pods. Bring a pot of water to a boil, and submerge beans for 1 minute, then drain and chill in cold water. Slit translucent skin of each bean and discard. Test a bean for tenderness: if hard, simmer for 2 to 8 minutes, until tender. Cover and refrigerate until needed, up to 2 days.
Pour broth into a saucepan, bring to a simmer and keep warm. Place a heavy-bottomed pot or Dutch oven and a large skillet on stove. Divide butter or oil, garlic and shallots between the two pans.
Place Dutch oven over medium heat and sauté garlic and shallots until translucent. Add rice and stir for 2 minutes. Add wine and lemon zest and continue stirring until all the wine is absorbed. Begin stirring in the broth, one ladleful at a time, allowing each addition to be absorbed before adding the next. Meanwhile (after about the second ladleful of broth), place skillet over medium-high heat. Stir until garlic is light gold. Add zucchini and sauté 2 to 3 minutes. Remove from heat and set aside.
When most of the broth is incorporated, taste rice; it should be creamy with a slightly firm center. Remove from heat and mix in cheese. Cover and allow to rest for 1 minute. Meanwhile, return zucchini mixture to medium heat. Add favas and season with salt and pepper to taste. Stir just until mixture is warm, then remove from heat.
Add half the basil to zucchini and mix gently. Stir remaining basil and lemon balm or lemon juice into risotto. Place a portion of each on plates and serve immediately.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 5 grams, Carbohydrate 89 grams, Fat 14 grams, Fiber 13 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 1376 milligrams, Sugar 16 grams, TransFat 0 grams