FRESH FAVA BEANS WITH HIBISCUS SALT AND MINT
When fava beans are in season and abundant, here's a quick way to prepare and serve them without having to remove the peel. Mint is a natural complement for favas, and subtle floral hibiscus salt is a perfect seasoning. Use leftover cooked favas in composed salads, like salade Nicoise.
Provided by Cazuela
Categories Side Dish
Time 23m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 450 calories, Carbohydrate 66.6 g, Fat 8.5 g, Fiber 28.4 g, Protein 29.7 g, SaturatedFat 1.2 g, Sodium 465.1 mg, Sugar 6.5 g
MEXICAN FAVA BEAN GAZPACHO WITH FRESH MINT
This recipe was one of my mother's fava bean soup recipes from central Mexico. it can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months.
Provided by rosie8985
Categories Clear Soup
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- • Lightly sauté the turnips, onion, celery, carrots, 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 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".
Nutrition Facts : Calories 244.2, Fat 1.7, SaturatedFat 0.4, Sodium 311.9, Carbohydrate 41.1, Fiber 16.2, Sugar 5.8, Protein 18.7
FAVA BEAN SALAD WITH JAMON AND FRESH MINT
In the Catalonia area of Spain, Fava beans are paired with slivered jamon (cured ham) and fresh mint. According to The New Spanish Table, this salad was invented by Catalan chef Josep Mercader and is now copied all over Catalonia. If fresh fava beans are hard to find, shelled edamame may be substituted. Posted for ZWT 5.
Provided by IngridH
Categories Vegetable
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the fava beans until just tender, 2-3 minutes.
- Drain, rinse, and peel (skip the peeling if using edamame).
- In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper.
- In a small bowl, combine the remaining ingredients and whisk to form a dressing.
- Add the dressing to the salad, and toss to combine.
- Taste, and add more salt or pepper if needed.
- Serve at once.
Nutrition Facts : Calories 274.8, Fat 14.1, SaturatedFat 2, Sodium 19.8, Carbohydrate 28.6, Fiber 7.7, Sugar 2.6, Protein 10.3
FAVA BEANS WITH CRèME FRAîCHE AND MINT
Every spring when the first crates of fava beans are delivered to the kitchen at Piperade, I can almost hear the collective groan from my kitchen staff all the way from my home twelve miles away. I like favas and use them as often as I can when they are in season, but I have to admit they are labor-intensive, requiring both shelling and peeling. However, from my perspective-and judging from the number of orders we get from our guests-they are worth the work. At home, I hand them to my sons to shell while they watch a baseball game on TV, or I enlist guests before dinner. This recipe is simplicity itself and allows the sweet, nutty flavor of the favas to shine. Try to find small beans; older, larger favas are too starchy to use here.
Provided by Gerald Hirigoyen
Yield Serves 4 to 6
Number Of Ingredients 6
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.
HALIBUT ON MASHED FAVA BEANS WITH MINT
Provided by Molly Stevens
Categories Bean Low Cal High Fiber Mother's Day Dinner Mint Halibut Spring Pan-Fry Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook fava beans in large saucepan of boiling salted water 2 minutes; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
- Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil.
- Divide fava bean puree among plates. Top with fish and serve.
FAVA BEANS WITH MINT, POTATOES AND ARTICHOKES
Provided by Moira Hodgson
Categories easy, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 6 grams, Fiber 18 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 887 milligrams, Sugar 13 grams
FAVA BEANS WITH SNAP PEAS AND MINT
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 5
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.
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