Fava Beans Provencale Recipes
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.
20 WAYS TO USE FAVA BEANS
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Nutrition Facts :
FAVA BEANS PROVENCALE
These fava beans are cooked with whole head of garlic for a mellow, almost buttery garlic essence.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 8
Steps:
- Shell beans; place in a large pot with enough water to cover by 2 inches. Add 1 bay leaf, garlic, salt, and pepper. Cook over low heat until tender, about 15 minutes. Drain, reserving liquid; discard garlic.
- In a medium saute pan over high heat, cook peppers in oil until golden brown. Lower heat; add onions, tomatoes, and remaining bay leaf, and cook until very soft, about 15 minutes.
- Remove bay leaf and pass mixture through a food mill, adding a few cooked beans and enough reserved bean liquid so that mixture resembles a very thick soup.
- Return to pot with rest of beans. Add more bean liquid if mixture seems too thick, and cook 15 minutes longer.
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