Recipe: Fava/Faba/Broad/Horse bean

Nancy:

Here is some general info regarding fava beans...and a few recipes.

Fava beans are also called Faba Beans, Broad beans or Horse Beans.

Like peas, they are encased in a large pod.
Fava beans have a very short season in the spring
when they are sweet and not starchy.

Picked young enough, they can be shelled and
eaten raw, skin and all.

When they are older and the skin is no longer
bright green, they must be skinned.

Look for the smallest, crispest, most evenly
green pods with some discoloration to be
expected.

Avoid large, heavy pods with slightly yellowing beans.

Keep fresh, unshelled beans in the
refrigerator up to 2 days.

Once shelled, blanched and skinned,
favas can be frozen in plastic containers
for longer storage.

Shell beans by removing them from the pods.

To skin fava beans, drop shelled beans in boiling water
and boil for 1 minute. Drain and cool. With your
thumbnail, pull open the sprout end and squeeze the
bean out of its skin. It should pop right out.

In Europe they eat the small, young fava beans fresh
from the garden, raw as an hors doeuvre, where
they are served with dry ham, crumbly cheese and plenty of vino.

You can stew skinned beans in a little butter,
oil or cream seasoned with savory, thyme or sage.

You can saute fava beand with other vegetables
and toss with pasta.

Some people prefer the taste and texture of
these beans to lima beans, which favas closely
resemble. Favas have a mealy, granular texture and an
assertive flavor.

Favas will double in size while cooking.

Here are a few recipes using fava beans:

____________________________________________

PASTA WITH SUMMER VEGETABLES

Can be prepared in 45 minutes or less.

1 1/2 pounds fava beans, shelled (about 1 cup)
2 zucchini (about 1 pound) scrubbed, the skin and 1/4 inch of the flesh
removed with a knife in wide strips and cut into 2-inch julienne strips,
reserving the core for another use
2 pints cherry tomatoes, quartered lengthwise
1/2 cup finely chopped red onion, soaked in cold water for 10 minutes if
strong
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 yellow bell pepper, cut into 2-inch julienne strips
3/4 cup fresh flat-leafed parsley leaves
5 tablespoons extra-virgin olive oil
3/4 pound gemellini (small pasta twists, available at some specialty foods
shops)
or other small tubular pasta
freshly grated Parmesan as an accompaniment if desired

In a saucepan of boiling water boil the fava beans for 4 to 5 minutes, or until
they are tender. Drain the beans, let them cool until they can be handled, and
peel off and discard the tough outer skins. In a steamer set over boiling water
steam the zucchini, covered, for 1 1/2 to 2 minutes, or until it is just tender.
In a large bowl combine the beans, the zucchini, the tomatoes, the onion,
drained well if soaked, the garlic, the bell pepper, the parsley, the oil, and
salt and black pepper to taste and toss the mixture until it is combined well.
In a kettle of boiling salted water boil the gemellini until it is al dente>,
drain it, and while it is still hot add it to the vegetable mixture, tossing the
mixture until it is combined well.

Serve the pasta warm or at room temperature with the Parmesan.

Serves 4.
______________________________COUNTRY-STYLE SOUP

(MINESTRA DI CAMPAGNA)

1/2 cup dried fava beans
1/2 cup dried Great Northern beans

6 cups water
1 large onion, finely chopped
1 carrot, peeled, finely chopped
1 small celery stalk, finely chopped
8 ounces savoy cabbage, cut into 1-inch pieces (about 4 cups)
1/2 head Bibb lettuce, cut into 1-inch pieces (about 2 cups)
Freshly grated Parmesan cheese
Extra-virgin olive oil

Place fava beans in medium saucepan. Place Great Northern beans in large bowl.

Add enough cold water to each to cover by 3 inches and let soak overnight.

Bring fava beans to boil in their soaking liquid. Boil 5 minutes. Drain fava
beans and cool slightly. Using small sharp knife, make small slit in skin of
each bean.

Peel off outer skins and discard. Drain Great Northern beans.

Bring 6 cups water to boil in large pot. Add all beans, onion, carrot and
celery.

Partially cover; simmer over medium heat until beans are half cooked, about 30
minutes. Add cabbage and lettuce. Partially cover; cook until beans are tender,
stirring occasionally, about 1 hour. Season with salt and pepper. Ladle into
bowls. Sprinkle with Parmesan. Drizzle with oil.

Makes 4 Servings
____________________________________________

Catalan Fava Bean Stew

2 red or brown dried chile peppers
- such as Pasilla or New Mexico Reds
- or 1 tbsp sweet paprika -- Spanish or Hungarian
3 cups vegetable broth
2 medium onion -- peeled & quartered
4 ripe tomatoes
6 cloves garlic -- peeled
2 country-style white bread
3 parsnips -- diced
- or carrots
1 potato -- peeled & diced
1/2 cup flat-leaf parsley -- finely chopped
2 cups fava beans -- cooked
- (4 cups cooked favas)
- or 4 cups cooked lima beans
1 cup corn kernels -- cooked
2 tablespoons sherry -- or to taste
1 tablespoon sherry vinegar -- or to taste
salt and freshly ground black pepper

Tear the chiles in half and remove the stems
and seeds. Soak the chiles in the stock for
1 hour or until soft. If using paprika,
dissolve it in the stock. Preheat the oven
to 350 degrees. Place the onions and tomatoes on a
baking sheet lined with foil and roast them for
20 minutes. Add the garlic and continue roasting
for 20 minutes, or until the garlic is soft and the
onions are golden brown. Darkly toast the bread
in a toaster.

Transfer the chiles to a blender with a slotted spoon, reserving the
stock. Add the onions, tomatoes, garlic, and toast and puree until smooth,
adding stock as necessary to obtain a thick paste. Note: A blender works better
than a food processor for this purpose. Transfer the chile mixture to a large,
nonstick frying pan and cook over medium heat, stirring often, for 3 minutes or
until fragrant. Stir in the reserved stock, parsnips, and potatoes and half the
parsley and cook, uncovered, stirring often, for 15 to 20 minutes, or until the
vegetables are just tender. The recipe can be prepared ahead to this stage.

Stir in the fava beans, corn, sherry, and vinegar and simmer for 5
minutes, or until the beans and corn are thoroughly heated. Correct the
seasoning, adding salt, sherry, or vinegar to taste. The mixture should be
highly seasoned. If the stew is too thick, add a little more stock. If too thin,
simmer the stew, uncovered, to evaporate the excess liquid. Transfer the stew to
a bowl or platter and sprinkle with the remaining parsley.

Rice or polenta would make a nice accompaniment.