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!
Nutrition Facts :
HILDA'S FAVAS
Provided by Emeril Lagasse
Categories side-dish
Time 3h40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- In a large heavy saucepan bring 3 quarts water to a boil over high heat. Reduce the heat to medium-low, and add the favas and 2 teaspoons of the salt. Cover and simmer until the beans are tender, about 1 1/2 hours. Drain in a colander and set aside until ready to use.
- In a heavy large saucepan heat the olive oil over medium-high heat. Add the bay leaves, crushed red pepper flakes, and the remaining 1 teaspoon salt and heat for 1 minute, stirring occasionally. Add the onions and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and 7 1/2 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until slightly thickened, about 30 minutes.
- Add the fava beans and continue simmering until the beans are tender, about 1 hour. Toss with andouille or chorizo. Serve immediately, or cool, cover, and refrigerate for up to 3 days.
FAVAS, PORTUGUESE FAVAS
Madeline Viveiros,a friend from Swansea,(Mrs. J.V.), gave me this yummy recipe years ago. Today it would be made in a crockpot, but when I got this she didn't use one, I'm sure. FAVA BEANS are large, shiny green beans, often called BROAD BEANS. (NOTE:According to my Fannie Farmer Cookbook, they are in the market in April, May...
Provided by Beth M.
Categories Other Side Dishes
Time 2h
Number Of Ingredients 11
Steps:
- 1. In a large pot over a low flame, saute chopped peppers, onions, celery, herbs in margarine, until brown.
- 2. Add salt, garlic and paprika to taste.
- 3. Add tomato sauce, add beans last, and add 1 TBS. vinegar. If needed to reheat use tomatoe juice!
PORTUGUESE FAVAS
Make and share this Portuguese Favas recipe from Food.com.
Provided by Sydney Mike
Categories Onions
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan over medium heat, then add onion & garlic & saute until golden brown.
- Add red pepper flakes, tomato sauce, hot water, parsley, salt, pepper & paprika & bring to a boil. Reduce heat & simmer for 30 minutes.
- Gently stir in fava beans, then remove from heat & let stand several minutes to allow flavors to meld before serving.
FAVAS A PORTUGUEASA ( BROAD BEANS WITH BACON AND HERBS )
Popular dish fron portugal, where broad beans are very popular. Anyone with a garden space grows them and they are ready for picking now. We are having these tonight with chicken and potatoes. Simple to prepare and cook.
Provided by Brian Holley
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy based pot fry the bacon until the fat runs.
- Add onions and garlic, cook gently till soft.
- Stir in the beans and tomato, with the herbs.
- Barely cover with water add salt and pepper to taste, and, simmer till the beans are tender.
- Strain the liquid off and remove the bay leaf and mint.
- Serve and enjoy the taste of Portugal.
Nutrition Facts : Calories 272.4, Fat 13.3, SaturatedFat 4.3, Cholesterol 19.3, Sodium 244.6, Carbohydrate 26.5, Fiber 7, Sugar 4, Protein 12.5
PORTUGUESE FAVAS
Fava beans with a Portuguese style sauce.
Provided by J. Pacheco
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
- Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 27.7 g, Fat 9.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 299.6 mg, Sugar 4.1 g
HERBED FAVA BEANS WITH PASTA
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the fava beans and cook 30 seconds. Remove with a slotted spoon and transfer to the ice water; let cool about 5 minutes (keep the pot of water boiling). Drain the beans, then peel off their skins (they should slip right off). Add the pasta to the boiling water and cook as the label directs. Reserve about 1 1/2 cups cooking water, then drain the pasta.
- Heat the olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat. Cook, stirring, until the scallions are soft, 1 to 2 minutes. Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the garlic and herb sprigs.
- Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce, about 3 minutes. Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste. Add more cooking water to loosen, if needed. Serve warm or at room temperature.
- Tip: If you can't find fresh fava beans, use frozen shelled and skinned ones and blanch as directed.
CREME DE FAVAS / PORTUGUESE FAVA (BROAD) BEAN SOUP
I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. If you make this before I do I would very much appreciate your feedback.
Provided by kiwidutch
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Skin the fava beans (broad beans) and cook them in the chicken stock until they are soft and cooked though.
- Blend, sieve or liquidize, the cooked mixture adding as little olive oil as possible to get a smooth consistency. Add pepper and salt to taste.
- Serve topped with croutons.
Nutrition Facts : Calories 198.6, Fat 2.4, SaturatedFat 0.6, Cholesterol 3.6, Sodium 229.6, Carbohydrate 32, Fiber 6.5, Sugar 4, Protein 12.5
CREAMED FAVA BEANS AND BACON
Fava beans don't get any richer than this, and they don't get any more delicious, either. This recipe ("Feves au Lard Fume") is adapted from Richard Olney's "Simple French Food." Definitely not for folks watching their cholesterol... ;) Most of the prep time is from shelling and peeling.
Provided by Julesong
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Shell the beans from the pods.
- Briefly blanch the beans, then shock with ice water and remove their skins - excepting those that are tiny (discard the tiny ones).
- Cut the bacon into 1/2-inch pieces, then parboil for 10 seconds to remove excess salt, and drain.
- In a heavy saucepan (one with a cover) over low heat, melt the butter and cook the bacon for two to three minutes (bacon should remain limp).
- Add the peeled fava beans, savory, water, and salt to taste.
- Cover tightly, increase temperature to high, and cook over high heat for a few seconds (for gas burners, that would be about 5-10 seconds, for standard electric coil burner that would be about 15-20), then decrease heat to low and cook, shaking pan occasionally, until tender, about 15 to 20 minutes.
- Remove pan from heat and allow to cool for 2 minutes.
- In a bowl whisk together well the cream, egg yolks, and pepper (to taste), then stir the mixture gently into the fava beans.
- Return the beans to low heat, stirring until the sauce just begins to thicken (coating the spoon thinly) - do not allow to boil.
- Transfer beans to serving dish, sprinkle with the lemon juice and chopped parsley, and serve.
Nutrition Facts : Calories 919.3, Fat 32, SaturatedFat 14.4, Cholesterol 209.3, Sodium 302.2, Carbohydrate 113, Fiber 30.6, Sugar 10.4, Protein 48.9
FAVA BEAN SOUP WITH PORTUGUESE SAUSAGE
Green Fava Beans are cooked in ham stock with fresh vegetables and Gouveia, Portuguese Sausage adds a wonderful flavor as the beans simmer in a Dutch Oven.
Provided by Potagekempcc
Categories Stocks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat 2-tablespoons oil in a Dutch oven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt, 1-teaspoon black pepper and cook 4-6 minutes or until done. Add chopped garlic and sauté for a minute.
- Add remaining oil, 2-cups onions, celery, carrots, Serrano pepper, Roma tomatoes, salt and black pepper. Saute vegetables 2-3 minutes.
- Add *Portuguese Table wine and reduce by one half.
- Add ham stock, Yukon gold potatoes and green fava beans to soup. Add fresh chopped herbs and stir soup.
- Bring soup to a full boil and reduce to a simmer for 45 minutes or until beans are soft. Season with salt and pepper to taste.
- Serve soup in warm bowls and place one sausage on top.
- Garnish soup with Fresh Parsley Sprigs and Maui Onions.
- * Chef's Note: Bairrada or any Portuguese Red Table Wine.
- ** Fava Beans soaked over night in water.
Nutrition Facts : Calories 1212.6, Fat 68.7, SaturatedFat 23.4, Cholesterol 133.2, Sodium 2724.2, Carbohydrate 86.2, Fiber 25.6, Sugar 13.5, Protein 60.8
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