Grilled Fava Beans Recipes

GRILLED FAVA BEANS

Steps:

• Stir together mint or cilantro, olive oil, salt, and pepper. Grill fava bean pods directly on grates over high heat, turning, until charred, 10 to 12 minutes. Let cool slightly. Sprinkle with mint or cilantro, lemon juice, and salt. Serve with herb sauce and lemon wedges.

SHRIMP AND FAVA BEANS

Steps:

• Set a large pot on the stove. Put in 1 gallon water and 1 cup kosher salt. Bring to a boil. Ready a large bowl of ice water.
• Tear open the fava pods and remove the beans, discarding the outer pods. Place the beans in the boiling water for 1 to 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking. When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls. Set aside.
• Place the butter and the shrimp in a wide skillet and set on the stove. Turn the heat to the lowest setting and stir as the butter melts and the shrimp begin to cook. Season with salt and pepper and add lemon juice and white wine. As the temperature rises, keep a close eye on the shrimp, stirring frequently. Remove with a slotted spoon when the shrimp are pink and slightly curled. Set aside.
• Add the peeled favas to the pan and increase the heat to medium-high. Cook until the favas are heated all the way through, then taste for seasoning and adjust. Be sure to taste both the beans and the liquid. Add the radishes to the pan and turn off the heat. Return the shrimp to the pan and toss to combine. Divide the shrimp and fava mixture with the juice among 4 bowls, and garnish with parsley. Serve immediately.

GRILLED RAINBOW CHARD WITH FAVA BEANS AND OREGANO

Steps:

• Blanch chard stems:
• Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate.
• Prepare fava beans:
• Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate. Prepare fava beans: Cook beans in boiling water 3 minutes, then drain and transfer to ice bath. Gently peel off skins (if using edamame, don't peel). Grill stems and assemble dish: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure. .
• Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill chard stems, covered only if using a gas grill, turning occasionally, until tender and lightly charred, about 7 minutes. Cut into 1-inch lengths.
• Cook garlic in remaining 1/2 tablespoon oil in a medium skillet over medium heat, stirring, until just pale golden. Add oregano, beans, and chard and cook, stirring, 1 minute. Transfer to a serving dish and stir in lemon juice and salt and pepper to taste.