Gabriels Sauteed Fava Beans Recipes

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GABRIEL'S SAUTEED FAVA BEANS



Gabriel's Sauteed Fava Beans image

This basic method of cooking fava beans was taught to me by chef Gabriel Claycamp of Culinary Communion. When I was recently able to get ahold of fresh fava beans, I wanted to cook them in a way that highlighted the taste of the beans themselves, and here's how Gabriel suggested I fix them. Although fresh fava beans are, as he said, about 70% waste (and the prep time is shelling and peeling), the remaining 30% after you've prepared and eaten them are *well* worth the effort! We loved them!

Provided by Julesong

Categories     Beans

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

boiling water
salt
ice
tap water
2 lbs fresh fava beans, in the pod (yields about 1 1/2 to 2 cups shelled beans)
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced, to taste
salt & freshly ground black pepper, to taste

Steps:

  • First, shell the beans from the fava pods (I found it's sometimes easier - especially if you're new to fava beans - to open the pods when you run the edge of a knife along the seam, cutting away the tough edge so that the pod halves come apart).
  • In a large saucepan, bring water to a boil, then add salt - the amount depends on how much water you have, but it should be very salty, like seawater.
  • In a bowl, combine ice and tap water to make ice water; set aside.
  • Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
  • Let the beans cool, then peel the outer skin from each of them.
  • Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.
  • Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.
  • Season to taste with salt and freshly ground pepper, serve, and enjoy!
  • Note: in choosing your fava beans, get the pods that are firm and fresh looking; also, if you're feeling silly, have these along with your favorite liver dish and a nice Chianti.
  • Note 2: once you've made these basic fava beans, you can add other delicious items such as caramelized onions or fennel, chunky fresh tomatoes, and/or a bit of chopped proscuitto.
  • Note 3: I asked Gabriel if favas could be frozen effectively, and he said that yes, you can shuck them and blanch them for 1 minute at most, then freeze them in a single layer on a sheet in the freezer before putting them into bags; great bright green color and no mushiness in texture; thaw, peel, and use as usual.

Nutrition Facts : Calories 574.7, Fat 9.8, SaturatedFat 4.3, Cholesterol 15.3, Sodium 74, Carbohydrate 90.2, Fiber 24.6, Sugar 8.3, Protein 34.8

SAUTéED FAVA BEANS



Sautéed Fava Beans image

Turn plain fava beans into a tasty side dish with this easy recipe that sautés them in butter and fresh herbs.

Provided by Molly Watson

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 8

3 pounds fava beans
Fine sea salt, to taste
2 tablespoons butter
Freshly ground black pepper, to taste
For garnishing:
Minced mint, optional
Minced dill, optional
Minced parsley, optional

Steps:

  • Gather the ingredients.
  • Remove the fava beans from their pods. They usually have a stringier side; simply "unzip" them open by pulling that string off. Place the beans in a bowl and discard the pods.
  • Bring a medium pot of water to a boil, add a generous amount of salt to make for very salty water, and blanch the beans for about 1 minute.
  • Drain the fava beans and rinse with cold water to cool them off until they're cool enough to handle.
  • Once easy to handle, squeeze each bean from the waxy whitish skin it's covered in. Remove the shells from all beans. Reserve the clean beans.
  • In a large frying pan over medium heat, melt the butter and add the fava beans. Cook, stirring frequently, until the favas are tender, or about 3 minutes.
  • Add salt and pepper to taste. Garnish with the fresh herbs if using and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 283 kcal, Carbohydrate 45 g, Cholesterol 10 mg, Fiber 12 g, Protein 17 g, SaturatedFat 3 g, Sodium 674 mg, Sugar 4 g, Fat 5 g, ServingSize 4-6 servings, UnsaturatedFat 0 g

SAUTEED SPINACH AND FAVA BEANS



Sauteed Spinach and Fava Beans image

Posted for Zaar World Tour 2005. This is an Italian side dish, despite the use of a bouquet garni, which is French. I've changed the instructions to use canned fava beans. Vegetables and starch in one healthy, quick, low-fat recipe. From Vegetarian Times Cooks Mediterranean. I have not tried this yet. Update: Tried this with 15 ounces spinach as per Toni's suggestion. It was quite good - BF liked it too. After 30 minutes the water in the beans will be just about completely evaporated or absorbed. My only suggestion is to add a bit of water with the spinach, and cook longer than 1 minute.

Provided by Kumquat the Cats fr

Categories     Spinach

Time 35m

Yield 3 serving(s)

Number Of Ingredients 12

1 (15 ounce) can fava beans, drained and rinsed
1/2 teaspoon salt
bouquet garni (available in some markets or combine 3 sprigs parsley, 2 sprigs fresh rosemary, 1 sprig fresh thyme)
2 teaspoons olive oil
4 garlic cloves, minced
1 pinch cayenne
10 ounces prewashed ready-to-eat spinach
salt
1/8 lemons (optional) or 1/8 lime wedge (optional)
roasted red pepper (optional)
1/8 tomatoes, wedge (optional)
4 olives (optional)

Steps:

  • Place beans in medium pot. Add water to cover beans and bring to boil. Add bouquet garni and cover, leaving lid slightly ajar.
  • Simmer 30 minutes. Drain beans and discard bouquet garni.
  • Meanwhile, in large skillet, heat the olive oil over medium heat. Add garlic and cook, stirring, until it turns golden, about 5 minutes (important - do not let garlic burn). Remove garlic with slotted spoon and set aside.
  • Add cayenne and then stir in spinach, cover and let cook about 1 minute, until wilted. Season with salt.
  • Mound spinach onto large serving plate, top with beans and sprinkle with browned garlic. Add garnishes if desired.

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Top Asked Questions

How to cook fava beans in a pan?
Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute. Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference. Season to taste with salt and freshly ground pepper, serve, and enjoy!
Are fresh fava beans worth the effort?
Although fresh fava beans are, as he said, about 70% waste (and the prep time is shelling and peeling), the remaining 30% after you’ve prepared and eaten them are *well* worth the effort! We loved them! Join the conversation! AMT.
How to cook fresh shelled beans?
Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking. Let the beans cool, then peel the outer skin from each of them. Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.

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