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Favorite fava bean recipe?
Topic Started: Jul 12 2011, 05:53 AM (185 Views)
jon-nyc
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Cheers
They're in season, we'll be getting a sufficiency of them as part of our CSA.

Any good recipes that you've made?
In my defense, I was left unsupervised.
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apple
one of the angels
depends on how mature they are..

I've boiled them and mixed them with oliveoil (small amount) and tahini and processed them to make a hummus type spread.. pretty good.

young and green they are good raw..... like delish. I've grown them and had never eaten a mature bean from my garden, they were so good very young.
it behooves me to behold
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John D'Oh
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MAMIL
For some reason, liver and a nice Chianti spring to mind.
What do you mean "we", have you got a mouse in your pocket?
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apple
one of the angels
I am reading this 'rather old' Italian cooking cook book - Marcella's Italian cooking .... definitely fascinating, definitely oldschool. She has quite a few REALLY interesting recipes.. I'd search Mediterranean, if no one has suggestions.

If you find you don't like them you can shell and dry them for soups.. a little go a long way in the bean flavor department.
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VPG
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Pisa-Carp
This is not my recipe,(wish it were). It's really good, I made it last summer with beans that were given to me.


2 pound fresh fava bean in the pod

2 tablespoon butter

2 green onion , sliced (about 1/4 cup)

1/2 package (8 ounces) fettuccine , cooked and drained

1 tablespoon chopped fresh herb (marjoram, thyme or tarragon)

ground black pepper

olive oil

Freshly grated Parmesan cheese (optional)

Directions
Split open the pods and remove the beans. Fill a large bowl with ice water. Fill a 3-quart saucepan with salted water.


Heat the salted water over medium-high heat to a boil. Add the beans and cook for no more than 30 seconds. Immediately drain the beans well in a colander and place them into the ice water. Drain the beans well in a colander and let cool.

Using your fingernail or a small knife, cut a slit in one end of each bean. Squeeze to pop the beans out of the peels. Discard the peels.

Heat the butter in a 12-inch skillet over medium-high heat. Add the onions and cook for 2 minutes or until tender, stirring occasionally. Add the beans to the skillet. Add just enough water to cover and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the beans are tender.

Add the pasta and herbs to the skillet and toss to coat. Season with the black pepper. Drizzle with the olive oil. Serve with the cheese, if desired.
I'M NOT YELLING.........I'M ITALIAN...........THAT'S HOW WE TALK!


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Red Rice
HOLY CARP!!!
Wow, I love fava beans and this recipe looks amazing. Thanks for posting it!
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apple
one of the angels
nothin like baby favas... quickly sauteed in butter for a couple minutes and a pinch of salt and sugar.

it behooves me to behold
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jon-nyc
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Cheers
Ended up doing this:

Posted Image

1/2 a red onion sauteed in some olive oil, added beans and a handful of fresh mint, minced. Added some sea salt at the end.

Yummy!
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apple
one of the angels
omg that looks good.
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