8 ounces skinless dry fava beans
1 pound dandelion greens
1 small bunch Italian parsley, washed and stemmed
1/2 cup extra virgin olive oil
Salt and pepper
Soak the fava beans in warm water for 4 hours. Drain the beans and place them in a pot with water to cover by 1 inch. Add salt and bring to a simmer over medium heat. Cook 45 to 60 minutes or until the beans are soft. Add more warm water if needed to keep the beans covered as they cook. Drain the beans. Place the beans in a food processor. Add parsley leaves and 1/4 cup oil. Process until smooth. Wash the dandelion greens and trim the stem ends. Cut the greens into bite size pieces. In a large pot of boiling salted water, cook the greens until tender. Drain the greens. In a large skillet, combine the remaining 1/4 cup oil and the dandelion greens. Add the fava puree and mix well. Season to taste with salt and pepper. Serve warm. Serves 6.
(from www.epicurean.com)
Showing posts with label fava beans. Show all posts
Showing posts with label fava beans. Show all posts
ZITI WITH FAVA BEANS AND DANDELION GREENS
8 oz. dried fava beans, (soaked overnight), drained
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3" of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2" pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta
Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4.
(from www.fooddownunder.com)
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3" of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2" pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta
Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4.
(from www.fooddownunder.com)
ZITI WITH FAVA BEANS AND DANDELION GREENS
8 oz. dried fava beans, (soaked overnight), drained
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3" of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2" pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta
Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4
(from www.fooddownunder.com)
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3" of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2" pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta
Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4
(from www.fooddownunder.com)
DANDELION AND FAVA PUREE RECIPE
8 ounces skinless dry fava beans
1 pound dandelion greens
1 small bunch Italian parsley, washed and stemmed
1/2 cup extra virgin olive oil
Salt and pepper
Soak the fava beans in warm water for 4 hours. Drain the beans and place them in a pot with water to cover by 1 inch. Add salt and bring to a simmer over medium heat. Cook 45 to 60 minutes or until the beans are soft. Add more warm water if needed to keep the beans covered as they cook. Drain the beans. Place the beans in a food processor. Add parsley leaves and 1/4 cup oil. Process until smooth. Wash the dandelion greens and trim the stem ends. Cut the greens into bite size pieces. In a large pot of boiling salted water, cook the greens until tender. Drain the greens. In a large skillet, combine the remaining 1/4 cup oil and the dandelion greens. Add the fava puree and mix well. Season to taste with salt and pepper. Serve warm. Serves 6.
(from www.epicurean.com)
1 pound dandelion greens
1 small bunch Italian parsley, washed and stemmed
1/2 cup extra virgin olive oil
Salt and pepper
Soak the fava beans in warm water for 4 hours. Drain the beans and place them in a pot with water to cover by 1 inch. Add salt and bring to a simmer over medium heat. Cook 45 to 60 minutes or until the beans are soft. Add more warm water if needed to keep the beans covered as they cook. Drain the beans. Place the beans in a food processor. Add parsley leaves and 1/4 cup oil. Process until smooth. Wash the dandelion greens and trim the stem ends. Cut the greens into bite size pieces. In a large pot of boiling salted water, cook the greens until tender. Drain the greens. In a large skillet, combine the remaining 1/4 cup oil and the dandelion greens. Add the fava puree and mix well. Season to taste with salt and pepper. Serve warm. Serves 6.
(from www.epicurean.com)
MOROCCAN BISSARA—or FRESH FAVA BEAN DIP
1 to 1-1/2 lbs. fresh fava beans, shelled, peeled if large
3 tbs. fresh lemon juice
2 tsp. minced fresh flat-leaf parsley
1/2 tsp. ground cumin
4 tbs. extra-virgin olive oil
1/4 tsp. salt
pita wedges, raw carrots, or crackers for serving
Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large. In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth. Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
3 tbs. fresh lemon juice
2 tsp. minced fresh flat-leaf parsley
1/2 tsp. ground cumin
4 tbs. extra-virgin olive oil
1/4 tsp. salt
pita wedges, raw carrots, or crackers for serving
Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large. In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth. Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
FAVA BEAN SALAD
1 lb. Fava beans, shelled
2 spring onions, finely sliced
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons vinegar
1/2 teaspoon salt
1 tablespoon parsley OR cilantro
pinch ground pepper
Boil the beans in slightly salted water until tender. Drain and cool. Blend oil and vinegar together with salt and pepper. Stir in onion and garlic. Place Favas in serving dish and pour oil and vinegar dressing over them. Sprinkle with chopped herbs.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
2 spring onions, finely sliced
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons vinegar
1/2 teaspoon salt
1 tablespoon parsley OR cilantro
pinch ground pepper
Boil the beans in slightly salted water until tender. Drain and cool. Blend oil and vinegar together with salt and pepper. Stir in onion and garlic. Place Favas in serving dish and pour oil and vinegar dressing over them. Sprinkle with chopped herbs.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
FAVA BEAN AND SPRING VEGETABLE SOUP
1 tablespoon olive oil
2 large leeks or scallions (white and pale green parts only), thinly sliced (about 3 cups)
1/2 cup chopped peeled carrot
4 1/2 cups stock
2 cups shelled fresh fava beans (from about 2 pounds unshelled)
5 ounces green beans, trimmed, cut into 1-inch pieces
8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces
2/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese (optional)
Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.
(from Bon Appétit, May 2000)
2 large leeks or scallions (white and pale green parts only), thinly sliced (about 3 cups)
1/2 cup chopped peeled carrot
4 1/2 cups stock
2 cups shelled fresh fava beans (from about 2 pounds unshelled)
5 ounces green beans, trimmed, cut into 1-inch pieces
8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces
2/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese (optional)
Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.
(from Bon Appétit, May 2000)
EGYPTIAN BEAN AND VEGETABLE SOUP / also called "Ful Nabed"
1 cup chopped onions
2 garlic cloves, pressed
1/4 cup olive oil
1 tsp. ground cumin seeds
1 1/2 tsp. sweet Hungarian paprika
1/4 tsp. cayenne
2 bay leaves
1 large carrot, chopped
1 cup chopped fresh tomatoes
3 1/2 cups vegetable stock
2 cups cooked fava beans
1/4 cup chopped fresh parsley
3 tbs. fresh lemon juice
Salt and freshly ground black pepper to taste
Fresh mint leaves (optional)
In a large soup pot sauté the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste. Ful Nabed can be served with pita bread and garnished with fresh mint leaves.
(from Sundays at Moosewood)
2 garlic cloves, pressed
1/4 cup olive oil
1 tsp. ground cumin seeds
1 1/2 tsp. sweet Hungarian paprika
1/4 tsp. cayenne
2 bay leaves
1 large carrot, chopped
1 cup chopped fresh tomatoes
3 1/2 cups vegetable stock
2 cups cooked fava beans
1/4 cup chopped fresh parsley
3 tbs. fresh lemon juice
Salt and freshly ground black pepper to taste
Fresh mint leaves (optional)
In a large soup pot sauté the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste. Ful Nabed can be served with pita bread and garnished with fresh mint leaves.
(from Sundays at Moosewood)
FAVA BEAN, HERB, AND WAX BEAN SOUP WITH FRIED PITA BREAD
3 c. vegetable stock or light chicken stock
1 c. shelled fava beans, about 1-1/4 pounds pods
5 slender leeks, thinly sliced
1 small onion, finely diced
1 garlic clove, crushed
12 wax, or other fresh beans, cut into 2-inch lengths
1 small zucchini, thinly sliced
1/4 c. chopped parsley
1/4 c. chopped cilantro
2 Tbs. slivered mint leaves
sea salt and freshly ground pepper
1 pita bread
2 Tbs. olive oil
Heat the stock. Add the fava beans, if they're small, along with the leeks, onion, garlic, and wax beans. (If the fava beans are large, blanch them separately for 1 minute, then peel, and add them to the soup with the zucchini.) Bring to a boil, then lower heat and simmer, covered, for 12 minutes. Add the zucchini, simmer for 10 minutes more, and then stir in the herbs. Taste for salt and season with pepper. Turn off the heat and allow the soup to rest so that the herbs can infuse the broth. Meanwhile, cut or tear the pita bread into small pieces and fry in the olive oil over medium-high heat until crisp and golden. Serve the soup with several pieces of bread floating in each bowl. Serves 2 to 4.
(from Local Flavors, by Deborah Madison)
1 c. shelled fava beans, about 1-1/4 pounds pods
5 slender leeks, thinly sliced
1 small onion, finely diced
1 garlic clove, crushed
12 wax, or other fresh beans, cut into 2-inch lengths
1 small zucchini, thinly sliced
1/4 c. chopped parsley
1/4 c. chopped cilantro
2 Tbs. slivered mint leaves
sea salt and freshly ground pepper
1 pita bread
2 Tbs. olive oil
Heat the stock. Add the fava beans, if they're small, along with the leeks, onion, garlic, and wax beans. (If the fava beans are large, blanch them separately for 1 minute, then peel, and add them to the soup with the zucchini.) Bring to a boil, then lower heat and simmer, covered, for 12 minutes. Add the zucchini, simmer for 10 minutes more, and then stir in the herbs. Taste for salt and season with pepper. Turn off the heat and allow the soup to rest so that the herbs can infuse the broth. Meanwhile, cut or tear the pita bread into small pieces and fry in the olive oil over medium-high heat until crisp and golden. Serve the soup with several pieces of bread floating in each bowl. Serves 2 to 4.
(from Local Flavors, by Deborah Madison)
HARICOT VERT, EDAMAME, AND PURPLE-POTATO SALAD
1 lb frozen or fresh edamame (soybeans) in the pod or 2 1/2 lb fresh fava beans in the pod, shelled
3 lb small boiling potatoes (preferably purple or red fingerling)
3 lb haricots verts (thin French green beans) or thin regular green beans
1/4 cup minced shallot
1/4 cup chopped fresh mint
1/4 to 1/3 cup extra-virgin olive oil
Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans. Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and cook at a bare simmer until almost tender, 15 to 20 minutes. (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when sliced.) Transfer with a slotted spoon to ice water to cool. Drain well. While potatoes are cooking, trim haricots verts and halve diagonally crosswise. Cook in 2 batches in a large pot of boiling salted water until just tender, 3 to 4 minutes (regular green beans will take longer to cook). Transfer to ice water to cool. Drain well. Just before serving, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl with salt and pepper to taste.
(from Gourmet, May 2000)
3 lb small boiling potatoes (preferably purple or red fingerling)
3 lb haricots verts (thin French green beans) or thin regular green beans
1/4 cup minced shallot
1/4 cup chopped fresh mint
1/4 to 1/3 cup extra-virgin olive oil
Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans. Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and cook at a bare simmer until almost tender, 15 to 20 minutes. (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when sliced.) Transfer with a slotted spoon to ice water to cool. Drain well. While potatoes are cooking, trim haricots verts and halve diagonally crosswise. Cook in 2 batches in a large pot of boiling salted water until just tender, 3 to 4 minutes (regular green beans will take longer to cook). Transfer to ice water to cool. Drain well. Just before serving, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl with salt and pepper to taste.
(from Gourmet, May 2000)
ASPARAGUS, FAVA BEAN AND ARUGULA SALAD WITH SHAVED PECORINO
1/2 lb medium asparagus, trimmed
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb arugula, coarse stems discarded
1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano
2 teaspoons balsamic vinegar
Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
(from Gourmet, March 2003)
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb arugula, coarse stems discarded
1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano
2 teaspoons balsamic vinegar
Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
(from Gourmet, March 2003)
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