MASHED POTATOES AND FAVA BEANS
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
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
MASHED POTATOES AND STEAMED GREEN BEANS
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- You can boil the potatoes and steam the beans at the same time. Start with the potatoes: put them in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when you stick a fork in them, about 30 minutes. At the same time, combine the cream and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
- While the potatoes are cooking, start on the beans. Break the beans in half and put them in a colander large enough to fit over the pot the potatoes are cooking in; set aside. Now heat a large saucepan over medium heat. Drizzle 2 tablespoons of olive oil, add the bacon and cook until the fat is rendered, about 5 minutes. Add the onion and cook, stirring, until softened, about 3 minutes. Add the tomatoes to the pan, crushing them in your hand as you do so, to break them up. Stir in the sugar. Bring to a boil, reduce the heat and simmer, uncovered, until thickened, 7 to 8 minutes. Remove from the heat.
- When the potatoes have cooked about 20 minutes, put the colander over the pot and cover the whole thing with aluminum foil. Continue cooking until the beans are crisp-tender, 5 to 7 minutes. Remove the colander from pot and dump the beans into the pan with the tomato sauce; fold in the beans and season with salt and pepper.
- Now drain the potatoes in the same colander and dump them back into the pot. While the potatoes are still hot, pour in the warm cream and butter and mash the potatoes with a potato masher. Season with salt and pepper.
INDIAN STYLE FAVA BEANS AND POTATOES
I made this recipe up trying to think of something new to do with fava beans. It was a big hit in the family and is a good way to deal with the bitterness fava beans can have. Can be eaten with a chapatti or just as is. Prep time assumes favas are already shelled.
Provided by alvinakatz
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop potatoes and cook with water until tender in microwave or stovetop.
- Chop shallots and fry lightly.
- Add fava beans and fry lightly.
- Move beans and onions to one side of pan. Add mustard seed and let them pop. Stir all together.
- Add water, basil, salt, tumeric and sambhar powder to pan and let favas get soft.
- When soft, add potatoes.
- Let cook so flavors have a chance to meld, The water should mostly evaporate, but add more water as necessary to keep it from getting dry. End result should have some water in the bottom of the pan, but vegetables should not be soggy.
Nutrition Facts : Calories 286.3, Fat 9.6, SaturatedFat 1.3, Sodium 14.4, Carbohydrate 43.5, Fiber 7.1, Sugar 2.4, Protein 8.1
MASHED FAVA BEAN TOASTS
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
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
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
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
VEGAN GREEN BEAN AND MASHED POTATO CASSEROLE
This delicious vegan green bean casserole is delicious! Feel free to add chicken and use real butter in the recipe if you're not vegan, and for those of you that are, enjoy!
Provided by ishallbevegan
Time 1h30m
Yield 16
Number Of Ingredients 16
Steps:
- Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes.
- Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth.
- Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat.
- Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan.
- Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 40.7 g, Fat 22.7 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 500 mg, Sugar 2.6 g
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
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