Sauteed Corn With Fava Beans Recipes

FRESH CORN AND FAVA BEAN SALAD

Steps:

• Bring a large pot of salted water to a boil on the stove and set up a bowl of ice water.
• While you are waiting for the water to boil, split open the fava bean pods and free the fava beans from their fluffy pods.
• Cook the fava beans for 2 minutes; then drain and put them in the ice water to cool.
• Once cool, slip the fava beans from their skins. If the skins aren't breaking open easily for you, slit the skins with a paring knife as needed.
• Cut the kernels off the ears of corn and add them to a medium serving bowl along with the fava beans, red onion, and sage.
• In a bowl, whisk together the olive oil, lemon juice, salt and pepper. Pour the dressing over the salad and toss to combine. Serve immediately.

SAUTéED FAVA BEANS

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!

KIDNEY BEANS AND CORN

Steps:

• Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
• Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.

GABRIEL'S SAUTEED FAVA BEANS

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.

ZESTY CORN AND BEANS

Steps:

• In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.

FAVA BEAN, RADISH, AND CORN SALAD

Steps:

• Method:
• Cook the fava beans in a pot of simmering salted water for 2 to 3 minutes or until cooked al dente. Drain in a colander and shock immediately in a bowl of ice water to stop the cooking. Drain and place in a medium mixing bowl.
• Place 1 tablespoon of the olive oil in a preheated sauté pan. Add the shallots and cook over medium heat for 1 minute or until the shallots are translucent. Add the corn to the pan and cook for 3 minutes or until the corn is just cooked. Remove from the heat and cool to room temperature.
• Add the corn, radishes, chives, basil, lemon juice, and remaining olive oil to the bowl with the fava beans. Mix until thoroughly combined, then season to taste with salt and pepper.
• Assembly:
• Equally divide the salad between four bowls and enjoy. The salad can be served at room temperature or chilled.

SAUTEED CORN WITH FAVA BEANS

Steps:

• Blanch the fava beans for a minute in boiling water. Drain and rinse in cold water. Slip off the skins.
• Melt the butter in a large frying pan. Add the corn and the fava beans. Cook over moderate heat, stirring, for three to four minutes. Season with salt and a liberal amount of pepper. Serve immediately.

SAUTEED FRESH CORN

Steps:

• Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
• Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

SAUTEED CORN WITH BASIL, ONION AND GARLIC

Steps:

• soften onions and garlic in a sautee pan with butter.
• add frozen corn and 1/4 cup of water to pan and let simmer 4-5 minutes.
• add basil leaves and salt and pepper and cook 3 minutes more or until corn in soft.

FIESTA CORN AND BEANS

Steps:

• In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings., Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.

SAUTé OF FRESH FAVA BEANS, ONIONS, AND FENNEL

Steps:

• Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).
• Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
• Pancetta, Italian bacon cured in salt, is available at Italian markets, some supermarkets, and some specialty foods stores.

SAUTEED CORN WITH CHEDDAR

Steps:

• In a small skillet, saute the corn, salt and pepper in butter until tender. Stir in cheese.