Favas A Portugueasa Broad Beans With Bacon And Herbs Recipes

HILDA'S FAVAS

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.

FAVA BEANS, HERBS, BACON, AND ITS FAT

Steps:

• Cook the fava beans in a deep pan of lightly salted boiling water. They should be tender in four or five minutes. Cool them under running water, popping the bright green beans from their pale skins with your finger and thumb and dropping them into a bowl as you go. If the beans are really small and young, I sometimes leave the skins on.
• Finely slice the green onions and drop them into a bowl. Chop enough dill to give you a couple of heaping tablespoons. Pull a loose handful of mint leaves from their stems and add them to the onions with the dill and white wine vinegar. Crumble in a little salt and some coarse black pepper, then stir in enough olive oil to make a slushy dressing. I find 5 to 6 tablespoons (80 to 90ml) are enough.
• Lay the bacon in a nonstick frying pan with the merest drop of olive oil and let it fry until the fat is golden and verging on the crisp. Fold the skinned beans into the herb dressing and divide between two plates. Put a couple of slices of bacon on each, tipping any hot fat in the pan over the beans.

PORTUGUESE FAVAS

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.

CREAMED FAVA BEANS AND BACON

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.