Best Fava Beans And Seared Zucchini With Garlicky Croutons Recipes

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!

LEMON-BASIL RISOTTO WITH ZUCCHINI AND FAVA BEANS

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.

GREEK FAVA BEAN, EGGPLANT & OLIVE STEW WITH FETA

Steps:

• HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally.
• ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
• REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
• WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes.
• REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil.
• SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).