Joined: Jan 2013 Gender: Female Posts: 373 Location: NOLA,USA
Do Me a FAVA? « Thread Started on Mar 27, 2012, 5:03pm »
I bought a half a box of fresh fava beans today at the Farmer's Market. Now what?? Does anyone have a fabulous recipe they're dying to share? It's alot of beans!!
Joined: Feb 2009 Gender: Female Posts: 25,302 Location: Mexico
Re: Do Me a FAVA? « Reply #1 on Mar 27, 2012, 5:05pm »
Humph! Just answered this thread, but it wouldn't post. Guess you moved it to Galley? I'm exhausted from all that recipe typing, but will re-do it later.
Joined: Jan 2013 Gender: Female Posts: 373 Location: NOLA,USA
Re: Do Me a FAVA? « Reply #2 on Mar 27, 2012, 5:34pm »
Oh,I'm sorry....I realized after posting it that I put it in the wrong section.....
I got so excited seeing them that I had to have them. I have never cooked/prepared them fresh before. They offered a recipe there at the market using them with shrimp but,that would have entailed buying shrimp and I didn't have enough money with me and there were other purchases I wanted to make.
I suppose I could always dry them and have a St. Joseph's Day altar of my own next year....
Joined: Feb 2009 Gender: Female Posts: 25,302 Location: Mexico
Re: Do Me a FAVA? « Reply #4 on Mar 27, 2012, 8:00pm »
*rolls up sleeves*
One way to fix them is that old-fashioned way of cooking green beans -- cooked down in bacon fat with onions & garlic & some water. Better yet, substitute good lard or olive oil & sprinkle on minced crisp bacon at the end.
I often cook them with tomatoes or tomato sauce. Saute chopped onion, etc. in olive oil, then put in the shelled favas & toss them around for a couple of minutes. Add the sauce or the chopped tomatoes. If using fresh tomatoes, raise the heat to high for a minute or so to reduce some of the juice. Add bay leaf or rosemary if you wish, red wine ditto, & salt ditto, then cover tightly & cook on low heat until done to your satisfaction. When done, grind on black pepper & stir in minced fennel fronds or basil, adding a little swirl of olive oil if you wish.
If they're very fresh & delicate, they're wonderful steamed & dressed very simply, for instance w/olive oil & balsamic vinegar. If you have any of that left over, whirl it in the food processor with some cheese, then spoon it onto hot pasta. Actually, if you prepare them that way & find them too tough, go directly to making them into a pesto.
Joined: Feb 2009 Gender: Male Posts: 34,480 Location: Paris, France
Re: Do Me a FAVA? « Reply #5 on Mar 27, 2012, 8:11pm »
I think that the fact that flageolets are so wonderful may be inhibiting my appreciation of favas. My father used to love lima beans, but the day he discovered flageolets, there was no going back.
Therefore, one wonders: why do they even bother to sell favas in France?
Joined: Aug 2010 Gender: Male Posts: 1,801 Location: Herts, UK
Re: Do Me a FAVA? « Reply #6 on Mar 28, 2012, 9:44am »
Oh! You mean BROAD beans!
One of my favourite vegetables that I try to gow each year and not always with success.
I really like the look of your method Bixa but just eating them boiled plain with fried bacon is pretty delicious. A typical Satuirday lunch for me in summer.
Joined: Jan 2013 Gender: Female Posts: 373 Location: NOLA,USA
Re: Do Me a FAVA? « Reply #7 on Mar 28, 2012, 12:27pm »
Thank you Bixa!!! Sounds yum. I looked at a gazillion recipes online last evening,one similar to yours. There were a huge number of them that were either Italian and or Moroccan,no surprise there. There's a couple tagines I may give a try. I do have several jars of Moroccan Preserved Lemons that I put up this winter raring to go.
Yes Mick,I did not realize until browsing online that Broad Beans and Fava were indeed the same.
Thank you Bixa!!! Sounds yum. I looked at a gazillion recipes online last evening,one similar to yours. There were a huge number of them that were either Italian and or Moroccan,no surprise there. There's a couple tagines I may give a try. I do have several jars of Moroccan Preserved Lemons that I put up this winter raring to go.
Yes Mick,I did not realize until browsing online that Broad Beans and Fava were indeed the same.
Thank you Bixa!!! Sounds yum. I looked at a gazillion recipes online last evening,one similar to yours. There were a huge number of them that were either Italian and or Moroccan,no surprise there. There's a couple tagines I may give a try. I do have several jars of Moroccan Preserved Lemons that I put up this winter raring to go.
Yes Mick,I did not realize until browsing online that Broad Beans and Fava were indeed the same.
Also I think -
Scallions=spring onions Cilantro= coriander
Any others?
Well,it gets even more complicated here in NOLA where scallions are referred to as shallots,I still haven't wrapped my head around that one....
The beans were being sold both shelled and unshelled. The price difference was astronomical,$8.00USD for a pint of shelled. No way. I also really like shucking beans,peas,etc. It brings back fond memories of days on the farm sitting under the apple tree with aunts and cousins shucking lime beans etc. Great fodder for the compost heap too.
I'm going to make a gnocchi with them tonite. I got turned onto a couple of fab looking/sounding recipes.
Well,it gets even more complicated here in NOLA where scallions are referred to as shallots,I still haven't wrapped my head around that one....
The beans were being sold both shelled and unshelled. The price difference was astronomical,$8.00USD for a pint of shelled. No way. I also really like shucking beans,peas,etc. It brings back fond memories of days on the farm sitting under the apple tree with aunts and cousins shucking lime beans etc. Great fodder for the compost heap too.
I'm going to make a gnocchi with them tonite. I got turned onto a couple of fab looking/sounding recipes.
Funny you should say that but Mrs Cactus loves shelling peas and beans too. As you say, it's probably a childhood thing.
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