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Post by Deleted on Mar 27, 2012 17:03:47 GMT
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!!  |
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Post by bixaorellana on Mar 27, 2012 17:05:15 GMT
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.
They look favalous!
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Post by Deleted on Mar 27, 2012 17:34:01 GMT
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....  ;D
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Post by Deleted on Mar 27, 2012 17:46:54 GMT
I've only bought them frozen, and even so (without the work) I am never satisfied. And yet they continue to call out to me.
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Post by bixaorellana on Mar 27, 2012 20:00:36 GMT
*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.
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Post by Deleted on Mar 27, 2012 20:11:12 GMT
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?
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Post by mickthecactus on Mar 28, 2012 9:44:31 GMT
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.
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Post by Deleted on Mar 28, 2012 12:27:15 GMT
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.
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Post by mickthecactus on Mar 28, 2012 12:44:53 GMT
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? |
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Post by Deleted on Mar 28, 2012 20:57:47 GMT
Yes, that woman really needs to learn to speak proper English some day.
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Post by auntieannie on Mar 29, 2012 22:53:23 GMT
aaaaah! absolutely love them! I cook them like bixa. either in tomato sauce and/or with bacon and onions type thing. me vant.
(hey, bixa... you take the beans out of their pod before cooking them, don't you?
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Post by bixaorellana on Mar 29, 2012 23:38:47 GMT
Oh, honey ~~ I buy them already shelled!
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Post by Don Cuevas on Mar 30, 2012 0:26:25 GMT
I like a good Sopa de Habas (Favas) every once in a while. However, what I've had is made from a dried "flour" of habas.
(We made this in a cooking class at La Casa de Los Sabores, a few years ago, in Oaxaca.)
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Post by Deleted on Mar 30, 2012 13:49:46 GMT
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. |
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Post by mickthecactus on Mar 30, 2012 14:03:27 GMT
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. Funny you should say that but Mrs Cactus loves shelling peas and beans too. As you say, it's probably a childhood thing. Shallots are something quite different to me. |
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;D
