Best Fava Beans With Red Onion And Mint Fave Con Cipolla Rossa E Menta Recipes

FAVES A LA MENTA(FAVA BEANS WITH MINT)

Faves A La Menta(Fava Beans With Mint) image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 spring onion, minced
4 bacon slices, cut crosswise into 1/8-inch thickness
Fine sea salt and freshly ground white pepper
1/2 cup white wine
1 1/2 cups water
2 cups shucked fava beans
10 mint leaves, torn

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 SOUP WITH MINT

Fava Bean Soup with Mint image

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

Ingredients

1 pound dried, skinned fava beans, washed, picked over, and soaked in water to cover for 6 hours or overnight
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/2 pound tomatoes, peeled, seeded, and chopped, or 1 cup canned chopped tomatoes
10 sprigs fresh spearmint, tied in a bunch with kitchen string
2 quarts water
Salt to taste
Slivered fresh mint leaves, extra virgin olive oil, and dried red pepper flakes for garnish

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 RED ONION AND MINT (FAVE CON CIPOLLA ROSSA E MENTA )

Fava Beans with Red Onion and Mint (Fave con Cipolla Rossa e Menta ) image

Provided by Ursula Ferrigno

Yield Makes 6 (small plate) servings

Number Of Ingredients 5

Ingredients

3 cups peeled shelled fresh fava beans (2 1/2 pounds in pod)
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium red onions, chopped
Fine sea salt
Generous handful of mint, roughly chopped (about 1/2 cup)

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.