Steamed Fava Beans With Thyme Recipes

HERBED FAVA BEANS WITH PASTA

Steps:

• Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the fava beans and cook 30 seconds. Remove with a slotted spoon and transfer to the ice water; let cool about 5 minutes (keep the pot of water boiling). Drain the beans, then peel off their skins (they should slip right off). Add the pasta to the boiling water and cook as the label directs. Reserve about 1 1/2 cups cooking water, then drain the pasta.
• Heat the olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat. Cook, stirring, until the scallions are soft, 1 to 2 minutes. Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the garlic and herb sprigs.
• Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce, about 3 minutes. Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste. Add more cooking water to loosen, if needed. Serve warm or at room temperature.
• Tip: If you can't find fresh fava beans, use frozen shelled and skinned ones and blanch as directed.

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.

FAVA BEANS WITH HONEY, LIME AND THYME

Steps:

• Shell beans from pods. Bring 3 quarts of well-salted water to a boil, add beans and blanch them for 2 minutes. Drain and place in a bowl of ice water for a few minutes. This loosens coats from large beans. Remove coats.
• In a small saucepan put honey and heat for about 30 seconds. Add thyme and lime juice. Whisk in butter and simmer for a few seconds, then add beans. Reheat beans in sauce and serve.

STEAMED FAVA BEANS WITH THYME

Steps:

• Remove the pods from the fava beans. If you like, peel their skins.
• Put beans in top of a steamer and sprinkle them with thyme. Cook them until they are tender (this depends on their size and whether they are peeled, but it shouldn't take longer than 15 minutes).
• Put the beans in a warm serving bowl, add the butter, salt and pepper and toss them. Serve immediately.

STEWED FAVA BEANS A FAMILY RECIPE

Steps:

• Simply heat a medium pot on high with some oil and your bay leaf. When oil is hot add in your onion and hot pepper.
• Turn down to med-high. Cook till onion starts to wilt. Add garlic and saute till it starts to brown, add in tomatoes and favas stir well and turn down heat to medium.
• When mixture starts to boil turn down heat to low-med, add in your oregano and sugar give it a stir and cover for about 10-15 mins stirring occasionally.
• After it has cooked for awhile you can season with salt and test if the favas are cooked by trying one to see if it is soft all the way through. Once it is you are ready to serve! Enjoy.

FAVA BEANS IN TAHINI SAUCE

Steps:

• Heat olive oil in small to medium saucepan over medium-high heat. Cook onion in oil until softened.
• Stir in the beans and lemon juice. Next, stir in the tahini until mixture is thick. Then, add the garlic, and cook for a few minutes more. Season to taste with salt and pepper.