Somebody gave me four bags of Red Mill dried Fava beans. Haven't ever cooked with these before. Hopefully the hounds have some good ideas/recipes to get these out of my cuppoard and on to my family's plates. Doesn't have to be vegetarian cooking, but bonus for my daughter if it is.
Thanks in Advance.
AC
a nice Chianti.
(sorry, somebody had to do it)
This is another delicious stew: http://www.101cookbooks.com/archives/... and there's a similar one in Diana Kennedy's Recipes from the Regional Cooks of Mexico, p. 19.
Really like this recipe, and as I'm still harvesting tomatoes from my winter garden and have home grown dried Guajillo, it looks ideal.
The favas pictured by the OP are skinless and will may not hold up as well. Fava skins are pretty thick
They would work well in a soup that wasn't held too long
Another option would be fava hummus or falafel
Thanks, what are gigantes?
Greek-style elephant beans, often cooked with tomato sauce and dill.
http://www.bbcgoodfood.com/recipes/12...
Fabada
I have a recipe somewhere for a "Viking" version of favas. Cook fava beans. Brown bacon in a pan, add chopped onion and garlic and cook down. Then add the cooked fava beans (drained)and let it cook for a bit. I can't remember what book I originally got the recipe from.
Second the humus idea. Also, Bob's Red Mill packets usually have a recipe on the back. Four bags is a lot, but they'll last forever so don't feel pressure to use them up quickly (surefire way to hating anything).
I bought Goya brand like this. For a start I'd sugest cooking a cup or so like you would other beans. These cooked faster, more like lantils. It's too easy to cook them to a mush.
Then you experiment with various alternatives, like salads.
I like trying different favetta recipes.
Soak 2 bags overnight, drain and fill pot with fresh water, add several sprigs of fresh rosemary, cook till tender. Drain, add some S&P, good evoo and serve.
No one said ful medames???! Easy great vegetarian (vegan without the egg) dish for any meal. Just swap in your much better cooked from dry beans
http://www.seriouseats.com/recipes/20...
Or this hearty soup would be a great way to use them
http://www.bonappetit.com/recipe/spic...
Or veggie burgers
http://food52.com/recipes/21779-quino...
Or this hearty quinoa salad
http://www.foodandwine.com/recipes/qu...
Thanks to all for their suggestions and recipes. For my first bag I prepared them using a modification of the Ful Medames recipe from the serious eats link (Thanks Ttrockwood).
I soaked them overnight (boy do they ever swell), rinsed and then simmered in homemade vegetable stock (Cooks Illustrated) with some fresh garden herbs for an hour plus until fork tender. I mashed them up with a fork, then added (all fresh picked from my garden) diced tomatoes, onions, garlic, parsley, lemon juice and zest. Stirred in some S&P, fresh ground spices, and EVOO. I simmered for another 20 minutes, then served this with a farmers market fried egg on top and garnished with chopped parsley and scallion. Wifey even added some fresh grated parm reg on top of her's (don't know why, but she seems to add cheese to everything). Vegetarian (Carbotarian in all actuality) teenrage daughter even loved it. It was delicious, especially with a nice glass of Vino Verde (sorry no liver or Chianti). Probably will eat leftovers with some grilled pork tonight.
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