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Boiled up some dried Fava Beans..any sugggestions. TIA
- Thread starter joanietoo
- Start date
Halibut on Mashed Fava Beans with Mint .
I wouldn't give this 10/10 but it was pretty interesting and enjoyable to eat. Something different.
Halibut on Mashed Fava Beans with Mint Bon Appétit | April 2009
by Molly Stevens 6 servings
Peeling spring's fleeting fresh fava beans takes some time, but the results are well worth the effort. You can blanch and peel the beans a day ahead.
3 pounds fresh fava beans in pod, shelled, or
2 1/2 cups frozen doublepeeled fava beans, thawed
2 teaspoons plus 1/4 cup chopped fresh mint
2 teaspoons finely grated lemon peel, divided
3/4 teaspoon coarse kosher salt
2 pinches of dried crushed red pepper, divided
6 5-ounce 3/4-inch-thick halibut fillets
9 tablespoons extra-virgin olive oil, divided
All purpose flour (for dredging)
Cook beans in boiling salted water 2 min; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans.
Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil. Divide fava bean puree among plates. Top with fish and serve.
I wouldn't give this 10/10 but it was pretty interesting and enjoyable to eat. Something different.
Halibut on Mashed Fava Beans with Mint Bon Appétit | April 2009
by Molly Stevens 6 servings
Peeling spring's fleeting fresh fava beans takes some time, but the results are well worth the effort. You can blanch and peel the beans a day ahead.
3 pounds fresh fava beans in pod, shelled, or
2 1/2 cups frozen doublepeeled fava beans, thawed
2 teaspoons plus 1/4 cup chopped fresh mint
2 teaspoons finely grated lemon peel, divided
3/4 teaspoon coarse kosher salt
2 pinches of dried crushed red pepper, divided
6 5-ounce 3/4-inch-thick halibut fillets
9 tablespoons extra-virgin olive oil, divided
All purpose flour (for dredging)
Cook beans in boiling salted water 2 min; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans.
Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil. Divide fava bean puree among plates. Top with fish and serve.
Marg this sounds yum...but it is still a mash...is there any other way to use them.....
'sides a dip, mash and one recipe I see for fava falafal...I do like chickpea falafal.
Anyways I cooked this, and peeled them and they are in the fridge waiting for something...suddenly thought that I could do a sauce thing for the fondue?....mmm wonder how that would go down.
'sides a dip, mash and one recipe I see for fava falafal...I do like chickpea falafal.
Anyways I cooked this, and peeled them and they are in the fridge waiting for something...suddenly thought that I could do a sauce thing for the fondue?....mmm wonder how that would go down.
with braised lamb shanks, North African style. Or Italian style. Sub white beans. Or this one
Moroccan Slow-cooked Lamb Bon Appétit | February 2005
Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France. Makes 6 servings.
1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro
Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
Add onion and tomato paste to drippings in skillet.
Reduce heat to medium; sauté until onion is soft, about 5 minutes.
Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
Transfer lamb and sauce to bowl.
Sprinkle with cilantro and serve.
Moroccan Slow-cooked Lamb Bon Appétit | February 2005
Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France. Makes 6 servings.
1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro
Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
Add onion and tomato paste to drippings in skillet.
Reduce heat to medium; sauté until onion is soft, about 5 minutes.
Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
Transfer lamb and sauce to bowl.
Sprinkle with cilantro and serve.
Lamb, Fennel and Fava Bean Tajine
Lamb, Fennel and Fava Bean Tajine From Middle Eastern Cooking by Suzy Benghiat
2 T. oil
1 med onion
½ lemon
1 ½ lb. Stewing lamb
salt & pepper to taste
1 t. ground ginger
3-4 tomatoes
2 med heads fennel
1 ½ lb. Fresh, or ½ lb frozen fava beans
3 T. chopped cilantro
1 ½ c. water
1. Choose a flame- proof casserole large enough so that all ingredients only half fill it. Pour in enough oil to coat the base, set over medium heat and grate in the onion. Wash and scrub the lemon, cut into thin slices and add.
2. Cut the lamb into 2" cubes and add to the casserole along with the salt, pepper and ginger. Cook on medium heat, half covered, turning the meat occasionally, for 15 minutes. Skin and chop the tomatoes and add to the casserole. Cook for another 15 minutes, or until the meat is tender.
3. Meanwhile, was the fennel heads, discarding any brown or withered parts. Cut each one into large chunks. Pod the fava beans if fresh; if frozen, leave unthawed. When the meat is tender, add the fennel, beans and cilantro. Add the water or, if using frozen fava beans, add only half the water. Bring back to a boil, lower the heat and simmer until the vegetables are cooked, about 10 minutes. Taste, adjust the seasoning and serve with rice, couscous or pilaf. Don’t remove the slices of lemon; they should be tender and delicious.
Artichokes also go well with fava beans. For convenience, add canned artichoke hearts once the fava beans are cooked.
∙ As I was pressed for time, I cooked all the first 6 ingredients together. (I would never have thought this would work, but it was just swell.)
∙ Slice lemon thinly.
∙ I used about 3/4 lb. frozen fava beans. Very convenient.
∙ Had only one fennel. 2 might be better but not important.
∙ I used 1 - 28-oz can diced tomatoes. And added no water at all.
∙ I would try with artichokes as well, next time.
∙ I used 2+ pounds good quality raw lamb shoulder that I had frozen from 2 previous uses. That included some bones.
∙ I used very good quality ginger and added another pinch at the end.
Lamb, Fennel and Fava Bean Tajine From Middle Eastern Cooking by Suzy Benghiat
2 T. oil
1 med onion
½ lemon
1 ½ lb. Stewing lamb
salt & pepper to taste
1 t. ground ginger
3-4 tomatoes
2 med heads fennel
1 ½ lb. Fresh, or ½ lb frozen fava beans
3 T. chopped cilantro
1 ½ c. water
1. Choose a flame- proof casserole large enough so that all ingredients only half fill it. Pour in enough oil to coat the base, set over medium heat and grate in the onion. Wash and scrub the lemon, cut into thin slices and add.
2. Cut the lamb into 2" cubes and add to the casserole along with the salt, pepper and ginger. Cook on medium heat, half covered, turning the meat occasionally, for 15 minutes. Skin and chop the tomatoes and add to the casserole. Cook for another 15 minutes, or until the meat is tender.
3. Meanwhile, was the fennel heads, discarding any brown or withered parts. Cut each one into large chunks. Pod the fava beans if fresh; if frozen, leave unthawed. When the meat is tender, add the fennel, beans and cilantro. Add the water or, if using frozen fava beans, add only half the water. Bring back to a boil, lower the heat and simmer until the vegetables are cooked, about 10 minutes. Taste, adjust the seasoning and serve with rice, couscous or pilaf. Don’t remove the slices of lemon; they should be tender and delicious.
Artichokes also go well with fava beans. For convenience, add canned artichoke hearts once the fava beans are cooked.
∙ As I was pressed for time, I cooked all the first 6 ingredients together. (I would never have thought this would work, but it was just swell.)
∙ Slice lemon thinly.
∙ I used about 3/4 lb. frozen fava beans. Very convenient.
∙ Had only one fennel. 2 might be better but not important.
∙ I used 1 - 28-oz can diced tomatoes. And added no water at all.
∙ I would try with artichokes as well, next time.
∙ I used 2+ pounds good quality raw lamb shoulder that I had frozen from 2 previous uses. That included some bones.
∙ I used very good quality ginger and added another pinch at the end.