Fava Beans: What should I do with them?

[SusieO]

I picked up some fresh fava beans over the weekend because I wanted something different as a side dish. And now I don't know what to do with them. Any suggestions would be greatly appreciated! :)

[jphilg]

Fava beans are high maintenance, but this time of year they are fantastic.

General prep:

1. Shell them....take them out of the big pods.
2. Blanch them....drop in rapildly boiling salted water for about 60 seconds.
3. Shock them....drain and plunge into a bowl of ice water. Or just rinse under cold water until they cool.
4. Shell them again...now, pinch each bean individually to remove the "jacket" than covers each one.

Eat them cold, warm with a vinaigrette, or in any number of recipes. The shelled beans keep pretty well, so you might choose to prep them one day (shell them in front of TV or something.,..it gets tedious) and eat them another.

Jen

[lisas3575]

A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti.

[Meg O'C]

Lisa, I knew somebody would say it? I actually heard my husband saying it when I read the title of the thread - one of his favorite movie lines . . . along with many others!

Sorry Susie, no suggestions here!

[emilycat]

How timely!
I actually just had favas for the first time last week because it was the first time I'd ever found them fresh.
I'm going to the store again today in the hopes that they still have some!
I made a dish with them that was wonderful -- favas braised with tomatoes and leeks, which I served over some lentil orzo I found. I can post that one if you'd like.
I also have several pasta recipes in front of me that call for them, but you could certainly use the sauces as side dishes instead.
Fava Beans with Red Onion, White Wine and Mint
Fava Beans with Shallots, Fresh Herbs and Goat Cheese.
Let me know if you'd like me to post any!

Edited to say, Ew! I did not need that supplemental information! Yuck!

[lisas3575]

Originally posted by Meg O'C
Lisa, I knew somebody would say it? I actually heard my husband saying it when I read the title of the thread - one of his favorite movie lines . . . along with many others!

Sorry Susie, no suggestions here!

I will never try them just because of that movie! I'm still freaked out by it. :D

[KathrynY]

Originally posted by lisas3575
I will never try them just because of that movie! I'm still freaked out by it.

I'm with you Lisa! :D

[SusieO]

Thanks for the great instructions, jphilg!

emilycat, I would love the recipe for Favas with Red Onion, White Wine and Mint. Actually, they all sound good if you have the time to post.

Okay, well, I have no problem with fava beans (or Chianti). Just don't ask me to eat liver! :D

[emilycat]

SusieO, here they are!
I actually did find more favas yesterday, so I'll be making one of these tonight! BTW, I always cut the oil in half in his recipes and they turn out great. I also generally use all of the sauce for 1/4 the amount of pasta since I like my pasta dishes sauce-heavy.

From Pasta e Verdura by Jack Bishop

Peeled Fava Beans with Red Onion, White Wine, and Mint
Serves 4
Best Pasta Choice: Farfalle or other small shape with crevices

2 pounds fresh fava beans in pods
1/4 cup olive oil
1 medium red onion, chopped
4 medium garlic cloves, minced
1/3 cup dry white wine
1 t. salt
1/2 t. freshly ground black pepper
1/4 c. minced fresh mint leaves
1 pound pasta
Freshly grated Parmesan to taste

1. Bring 4 quarts salted water to a boil in a large pot for cooking the pasta.
2. Bring several quarts of water to a boil in a medium saucepan. Shell the fava beans. There should be about 2 cups of shelled beans. Add the beans to the boiling water and simmer for 1 minute. Drain the beans and refresh them in a boil of cold water. Drain again and gently peel away and discard the thin, light green outer layer from the beans. Once the outer layer is partially peeled, try to pop the beans out with a gentle squeeze. Set the bright green peeled fava beans aside.
3. Heat the oil in a large skillet. Add the onion and saute over medium heat until translucent, about 5 minutes. Stir in the garlic and continue cooking until golden, about 2 minutes.
4. Add the favas, wine, salt and pepper to the pan. Cook, stirring occasionally, until the aroma of the alcohol fades and the beans are completely tender, about 2 minutes. Stir in the mint. Taste for salt and pepper and adjust seasonings if necessary.
5. While preparing the sauce, cook and drain the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the fava bean sauce.
Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.

Fava Beans with Shallots, Fresh Herbs and Goat Cheese
Serves 4
Best Pasta Choice: Farfalle or other small shape with crevices

2 pounds fresh fava beans in pods
1/4 cup olive oil
2 medium shallots, minced
1 t. salt
1/4 t. hot red pepper flakes or to taste
2 T. lemon juice
2 T. minced parsley leaves
2 T. minced basil leaves
1 pound pasta
1/4 cup fresh goat cheese

1. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
2. Shell the fava beans and rinse them briefly under cold, running water. There should be about 2 cups of shelled beans. Set aside. (If your favas aren't very young, peel them as in described in the preceeding recipe.)
3. Heat the oil in a large skillet with a cover. Add the shallots and saute over medium heat until golden brown, about 5 minutes. Add the fava beans, salt, and hot red pepper flakes and toss to coat the beans with the oil, cooking for about 30 seconds.
4. Add the lemon juice and 1/3 cup water to the pan, reduce the ehat to low, and cover. Cook, stirring once or twice, until the beans are tender but still firm, 4 to 8 minutes, depending on their freshness and size. (If you blanch and peel them, cooking them for less time.)
Stir in the herbs. Taste for salt and hot pepper and adjust seasonings if necessary.
5. While preparing the sauce, cook and drain the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the fava beans and cheese. Mix well until the cheese melts and evenly coats the pasta. Transfer portions to warm pasta bowls and serve immediately.

[SusieO]

Thanks, emilycat! Can't wait to try these!

[KathrynY]

Well, this is probably too late for your beans, but I bought a new cookbook yesterday (Cooking at the Kasbah: Recipes from My Moroccan Kitchen by Kitty Morse) and found several fava bean recipes in it:

Fresh Fava Bean and Olive Salad
Fresh Fava Bean Dip
Ramadan Soup of Fava Beans and Lentils
Passover Fava Bean Soup with Fresh Coriander

Please let me know if any of them interest you - I'd be happy to post. I haven't tried any yet (my first: Saffron-Vegetable Soup is simmering on the stove as I type) but they sound tasty. :)