good recipes for young fava beans/broad beans/butter beans/lima beans?
Would love to hear if you have any favourite recipes for fresh-picked fava beans/lima beans/butter beans/broad beans/habas, including any recipes that use them while they're still in their pods ;-)
Would be esp. interested in Portuguese or Spanish preparations, and/or any recipes involving parsley and/or cilantro.
Oops... that'll teach me to search after posting.
Found this recent thread:
Sorry for the somewhat redundant post topic, but would still be interested in any other recipes anyone would like to share, especially any recipes using the beans while they are still in their pods ;-)
I followed through, making "fauxtato salad" and posting about it this week under that title. It is very good, with a taste and texture almost indistinguishable from standard potato salad. As a borderline diabetic, I should avoid white potatoes as they spike blood sugar (cooled and reheated cooked spuds don't raise it as much). Beans are metabolized gradually so they are an excellent alternative. I have never had fresh butter beans so I don't know if they'd work in this preparation as well as cooked dried.
I'm quite partial to this recipe that I made up!
Corn and Fava Bean Salad with Mint
1 1/2 lbs. fresh fava beans
Kernels from 1 medium ear of corn (3/4 – 1 c.)
3 scallions, white and light green parts sliced
1 T. chopped fresh mint
1 T. extra virgin olive oil
1 T. fresh lemon juice
Freshly ground black pepper
Shell the beans – you will have about a scant cup. Bring a pot of water to a boil. Add the beans, cook for 2-2 minutes and drain. Rinse with cold water. Slip the beans out of their skin. This is easy if you tear a bit off the end and then squeeze lightly. Bring a smaller pan of water to a boil. Add the corn kernels and blanch for 1 minute (or a bit less if you have corn with very tender, small kernels.) Place the beans and corn in a bowl with the scallions and mint. Pour on the olive oil, lemon juice, salt and a bit of pepper. You can add extra lemon or mint to taste, but be judicious – you want to mostly taste the essence of the beans and corn. Stir to combine, and serve at room temperature.
Phoenikia, here's an older thread on favas. Lots of good stuff there. If you scroll down, I posted a recipe for pureed bean & mint soup soup. It's one of my favorite recipes and it would work perfectly with favas still in their pods. Here's the link: http://chowhound.chow.com/topics/402146
Also, do tell - where did you get them? I'm in Toronto too and I've been having trouble finding them.
Edit to add: it will work *only* if the favas in their pods are still very young and tender. If there's too much fuzz inside the pods or if the pods are woody, I think it would throw off the delicate taste of the soup.
re: Kitchen Imp
thanks KitchenImp ;-)
I grew my own favas this year.
From time to time, I have seen them for sale on the Danforth at some of the produce markets, but it might be a little late in the season for commercially grown favas. If I see any on the Danforth or elsewhere in TO, I'll post something on the TO board ;-)
I love fresh limas and favas!
Amelia Saltsman's Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions is a really good summery dish.
I really like pasta e fava. Here is a simple version from Bon Appetit. I really enjoy it with liberal amounts of black pepper.
And, although I have yet to try this recipe for Arugula and Fava-Bean Crostini, but, with arugula, fava beans, garlic, and cheese, how could it be bad!?!
I know people have suggested similar things, but the only way we eat broad beans (i.e. fava beans) is like this:
Remove beans from their outer pods and blanch them for two-three minutes (depending on how fresh they are - the fresher, the less cooking time needed), then shock in ice water and remove the inner shell. Heat more water and when it boils, add the beans and some fresh peas, then boil for three-five minutes (again, based on how young/fresh they are). Drain them, then throw them back into the pan with 1/2 to 1 TB of butter, and some salt and pepper. Cook for about 1 minute, then chiffonade add fresh mint (I use about 7 medium leaves for every cup of peas/beans, but we like a lot of mint). Taste and re-season to taste.
Best spring side dish ever. We eat it with every meal during those wonderful few weeks where we can get broad beans and peas at the same time in our farmer's market.
I love broad beans. I wish they were still in season here.