Mashed Favas Broad Beans Greens Recipes

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MASHED FAVA BEAN TOASTS



Mashed Fava Bean Toasts image

Fresh fava beans are a great addition to a spring vegetable stew or a pasta primavera. But savored on their own, mashed and smeared on toast for crostini, they are sensational. It is a fussy job, though - each bean must be peeled by hand. Try to get a friend to help; the work goes faster with more hands. You will need about 5 pounds of fava beans in the pod to yield 2 cups of mashed favas, but this labor of love is worth it.

Provided by David Tanis

Categories     finger foods, appetizer

Time 40m

Yield 2 cups, about 36 small toasts

Number Of Ingredients 8

5 pounds fava beans in the pod
Extra-virgin olive oil
Salt and pepper
4 cloves garlic, minced
Pinch of crushed red pepper
1/2 teaspoon freshly chopped rosemary
1 baguette, thinly sliced
Coarse sea salt, optional

Steps:

  • Shuck the beans from their pods, discarding the pods.
  • Blanch the beans: Drop shucked favas in boiling water for 1 minute, then plunge into ice water. When cool, drain in a colander, then pierce outer skin from each bean with thumbnail and squeeze to slip off skins. Discard skins and set peeled favas aside. (May be prepared up to 24 hours ahead of time.)
  • Put 2 tablespoons olive oil in a skillet over medium-high heat. Add peeled favas and season generously with salt and pepper. Stir to coat with oil, add garlic, and let sizzle for a few minutes without browning. Add 1/2 cup water, cover and let simmer until beans have softened and most of the liquid is gone, about 10 minutes. Turn off heat.
  • Using a potato masher or wooden spoon, mash favas roughly. (If favas are larger and starchier, they may have begun to fall apart already, which is fine.) Put pan back on stove and turn heat to medium. Stir in crushed red pepper and rosemary (and a little water if the mash is too thick), adjust seasoning, and transfer fava beans to a warm bowl.
  • Lightly toast baguette slices. Smear each toast with a tablespoon or so of mashed fava. Drizzle with more olive oil and sprinkle with coarse sea salt if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 5 grams, Fiber 15 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 508 milligrams, Sugar 19 grams, TransFat 0 grams

MASHED FAVAS (BROAD BEANS) & GREENS



Mashed Favas (broad Beans) & Greens image

This is originally from the "How to cook Everything" cookbook by Mark Bittman but I have tweeked it a bit.. It is a really tasty recipe and ever so easy to do once you are at the stage of having the cooked cleaned Fava beans.

Provided by Bergy

Categories     Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

2 cups canned fava beans or 2 cups frozen fava beans
3/4 lb kale or 3/4 lb mustard greens, your choice
4 tablespoons olive oil
1 1/2 teaspoons garlic, minced

Steps:

  • Shuck the fresh beans, put in boiling water for apprx 10 minutes, dash with cold and remove outer membrane from each bean.
  • If using frozen check that they are already cooked, if not follow instructions.
  • Canned are ready as is, drained.
  • Coursely mash the fava beans.
  • I used a fork, you do not want to puree them just mash a bit.
  • If using Collards for the greens pre boil for 20 minutes, squeeze when cooked to get as much moisture out as possible, coarsely chop.
  • With other greens wash them and allow the water to cling to the leaves.
  • Coarsely chop.
  • Pour half the oil into a skillet using medium heat saute the chopped garlic, stir, cook until it starts to color, apprx 5 minutes.
  • Add Favas, stir& heat through.
  • Add greens, cover, allow the greens to wilt 3 minutes,and serve.

Nutrition Facts : Calories 780.4, Fat 29.5, SaturatedFat 4.1, Sodium 158.2, Carbohydrate 96.1, Fiber 28.3, Sugar 9, Protein 39.5

MASHED POTATOES AND FAVA BEANS



Mashed Potatoes and Fava Beans image

Fresh fava beans and buttermilk add texture as well as flavor these mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

4 Yukon gold potatoes (1 1/2 pounds)
1 cup nonfat buttermilk
1 tablespoon unsalted butter, melted
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound unshelled fava beans (about 1 1/2 cups)

Steps:

  • Place potatoes in a small stockpot, cover with water, and bring to a boil. Reduce heat to medium high, and gently boil until tender, about 40 minutes. Drain in a colander. Using a towel to hold the potatoes, peel while still hot. Pass them through a potato ricer or a food mill into the top of a double boiler or a large heatproof bowl. Meanwhile, fill a small stockpot or bottom of a double boiler about a quarter of the way, and bring to a simmer.
  • To the riced potatoes add the buttermilk, butter, salt, and pepper; mix well to combine. Cover the bowl, and place over simmering water to keep warm.
  • Meanwhile, split fava-bean pods lengthwise with your fingers, and remove beans. Bring a small saucepan of water to a boil, and add beans. Cook until beans are very tender, about 3 minutes; drain. Peel one end of each bean, squeeze gently to pop bean from skin; discard skins. Roughly mash half the beans, and stir into potatoes. Serve immediately garnished with the remaining whole fava beans.

Nutrition Facts : Calories 118 g, Cholesterol 7 g, Fat 3 g, Fiber 1 g, Protein 5 g, Sodium 329 g

DRIED FAVA BEANS WITH BITTER GREENS



Dried Fava Beans With Bitter Greens image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h15m

Yield Four servings

Number Of Ingredients 4

1/2 pound dried, shelled fava beans
Salt and freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
1 pound bitter greens like dandelion greens, broccoli rabe, turnips or watercress

Steps:

  • Soak the beans overnight in cold water, drain and gently pull the outer skin off and discard. Place in a deep, ovenproof cooking pot, add cold water to cover the beans, cover and place over a high flame until the mixture starts to boil.
  • As the beans begin to boil, skim the foam. When the foam ceases to rise, add a pinch of salt and stir well. Cook for 1 hour more, stirring frequently and adding more cold water to keep the beans covered. During the last 10 minutes of cooking, use a wooden spoon to stir and pulverize the beans. When the beans are mashed and have the consistency of clotted cream, beat in i cup of olive oil and season with salt and pepper to taste.
  • While the beans are cooking, clean the greens and boil in water until tender. Drain and toss with the remaining olive oil, salt and pepper to to taste. Serve the beans and the greens with thick country bread.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 23 grams, Carbohydrate 21 grams, Fat 28 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 460 milligrams, Sugar 6 grams

FAVAS A PORTUGUEASA ( BROAD BEANS WITH BACON AND HERBS )



Favas a Portugueasa ( Broad Beans With Bacon and Herbs ) image

Popular dish fron portugal, where broad beans are very popular. Anyone with a garden space grows them and they are ready for picking now. We are having these tonight with chicken and potatoes. Simple to prepare and cook.

Provided by Brian Holley

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces steaky bacon, cut into strips
1 onion, chopped
1 garlic clove, chopped
1 lb fava beans, shelled
1 tomatoes, chopped
1 large sprigs mint
1 large sprigs parsley, chopped
1 bay leaf
salt
pepper

Steps:

  • In a heavy based pot fry the bacon until the fat runs.
  • Add onions and garlic, cook gently till soft.
  • Stir in the beans and tomato, with the herbs.
  • Barely cover with water add salt and pepper to taste, and, simmer till the beans are tender.
  • Strain the liquid off and remove the bay leaf and mint.
  • Serve and enjoy the taste of Portugal.

Nutrition Facts : Calories 272.4, Fat 13.3, SaturatedFat 4.3, Cholesterol 19.3, Sodium 244.6, Carbohydrate 26.5, Fiber 7, Sugar 4, Protein 12.5

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