Faves A La Mentafava Beans With Mint Recipes

FAVA BEANS WITH CRèME FRAîCHE AND MINT

Steps:

• To prepare the favas, split open the pods and remove the beans. Meanwhile, bring a saucepan filled with salted water to a boil over high heat. Place a bowl filled with ice water near your stove top. Drop the beans into the boiling water and cook for 3 minutes (this is longer than most recipes instruct because the beans are not cooked again). Drain the beans and quickly plunge them into the ice water. With your fingernail, pierce the skin of each bean near one end and squeeze the bean gently to pop free of the skin. Don't worry if the beans separate into halves. You should have about 2 cups beans.
• In a bowl, whisk together the crème fraîche, olive oil, and salt and pepper to taste. Add the fava beans, mint leaves, and lemon zest and toss to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours before serving to chill and allow the flavors to meld.
• Taste and adjust the seasoning with salt and pepper before serving. Serve chilled.

FAVA BEAN SOUP WITH MINT

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.

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.

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

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.

FAVA BEANS WITH TOMATO GARLIC SAUCE

Steps:

• Heat oil in a large saucepan& over medium heat saute the onions& garlic until golden.
• Stir in remaining ingredients except the beans.
• Bring to a boil, reduce heat and simmer 30 minutes (add a bit more water if it reduces too much- the sauce should have some liquid to it).
• Gently stir in the fava beans and let stand for a few minutes so the beans absorb some of the flavor from the sauce.

FAVA BEANS WITH MINT, POTATOES AND ARTICHOKES

Steps:

• Slice off tops of artichokes horizontally and remove the tough outer leaves and stems. Cut artichokes into slices one-fourth-inch thick and place in cold water to cover with lemon half.
• Drain artichokes and dry them in a salad spinner. Pour oil into a large roasting pan and put potatoes and artichokes in the pan with mint and garlic. Roast 45 minutes or until they are lightly browned, turning often.
• Meanwhile, steam the fava beans for five minutes. Add them to potatoes with mint and bake for five minutes. Season to taste with salt and pepper. Remove garlic cloves before serving. Garnish with mint.

FAVA BEAN SOUP WITH FRESH MINT

Steps:

• • Lightly sauté the turnips, onion, celery, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
• • In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and the 25 mint leaves to the Fava beans and simmer for 15 minutes.
• • Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
• • Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
• • Voila "Mexico jus' like I pictured it".

FAVA BEANS WITH SNAP PEAS AND MINT

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
• Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
• Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.

FRESH FAVA BEANS WITH HIBISCUS SALT AND MINT

Steps:

• Pulse hibiscus flowers in a spice grinder until finely ground. Pour into a small jar; add salt. Shake until blended.
• Heat 2 tablespoons olive oil in a heavy skillet over medium-low heat. Cook garlic slices until sizzling, about 30 seconds. Add fava beans and chicken stock; bring to a simmer over medium heat. Reduce heat to medium-low, cover, and cook until fava bean skins begin to wrinkle, about 6 minutes. Uncover and cook for 1 minute more.
• Transfer fava beans to a serving dish. Discard garlic. Drizzle remaining 1 tablespoon oil over fava beans. Garnish with hibiscus salt and mint.