Best Fava Beans With Snap Peas And Mint Recipes

20 Ways to Use Fava Beans image

Provided by insanelygood

Number Of Ingredients 20

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:

Nutrition Facts :

Spring Pea and Ricotta Crostini with Fava Beans image

Provided by Anne Burrell

Categories appetizer

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 10

Kosher salt
1 1/2 cups shelled English peas
1 cup shelled fava beans
1 cup ricotta cheese
1/4 cup freshly grated parmigiano, plus more shaved for topping
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
2 tablespoons chopped fresh mint
1/2 teaspoon grated lemon zest
1 baguette, sliced 1/4 inch thick
Flaky sea salt, for topping

Steps:

Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside.
Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute.
Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt.

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

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.