Comments on: How to cook Fava beans http://chefinyou.com/2009/05/how-to-cook-fava-beans/ Making Vegetarian and Vegan Recipes Easy! Thu, 09 Sep 2010 20:59:36 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: {recipe} Fava Bean Salad with Basil Vinaigrette & Crumbled Egg | One Hungry Mama http://chefinyou.com/2009/05/how-to-cook-fava-beans/comment-page-1/#comment-32825 {recipe} Fava Bean Salad with Basil Vinaigrette & Crumbled Egg | One Hungry Mama Tue, 08 Jun 2010 15:15:33 +0000 http://chefinyou.com/?p=1056#comment-32825 [...] out this super easy to follow tutorial for step-by-step instructions on preparing [...] [...] out this super easy to follow tutorial for step-by-step instructions on preparing [...]

]]> By: Shavon http://chefinyou.com/2009/05/how-to-cook-fava-beans/comment-page-1/#comment-31716 Shavon Tue, 11 May 2010 05:38:46 +0000 http://chefinyou.com/?p=1056#comment-31716 I guess that if I had to tear the covering open myself instead of just pressing on the end, they probably weren't done yet...oops! But they were still tasty paired with oven fried chicken and half a large russet. Thanks for the walkthrough! I guess that if I had to tear the covering open myself instead of just pressing on the end, they probably weren’t done yet…oops! But they were still tasty paired with oven fried chicken and half a large russet. Thanks for the walkthrough!

]]> By: Especially for Nancy :), Fava Bean Salad, Sunday 4.18.2010 « PhenomMamma http://chefinyou.com/2009/05/how-to-cook-fava-beans/comment-page-1/#comment-30657 Especially for Nancy :), Fava Bean Salad, Sunday 4.18.2010 « PhenomMamma Sun, 18 Apr 2010 23:41:45 +0000 http://chefinyou.com/?p=1056#comment-30657 [...] 2 1/2 – 3 hours (this is for dried beans. If you are using fresh beans, like Nancy, go here http://chefinyou.com/2009/05/how-to-cook-fava-beans/ to see how to prep and cook them. If you are using canned beans, like me, skip the above step [...] [...] 2 1/2 – 3 hours (this is for dried beans. If you are using fresh beans, like Nancy, go here http://chefinyou.com/2009/05/how-to-cook-fava-beans/ to see how to prep and cook them. If you are using canned beans, like me, skip the above step [...]

]]> By: janella http://chefinyou.com/2009/05/how-to-cook-fava-beans/comment-page-1/#comment-30535 janella Mon, 12 Apr 2010 05:34:17 +0000 http://chefinyou.com/?p=1056#comment-30535 i just harvested about 14-15 lbs of favas and have been searching for additional recipes. i have never removed the outer layer. we eat them steamed with a little olive oil, champagne vinegar (helps with the bitter), purple onion and salt and pepper. yum. i am wondering if anyoe knows why when you steam them the water turns brown and has a dark setiment left in the pan. i know they are high in nitrogen when growing but can't find any info on the phenemenon. help! <p class="reply">Quite a few have told me that they dont remove the outer layer. I dunno why, mine does not seem to be edible without removing that layer. I think its cos I dont use the fresh ones from the garden. May be something to do with mature ones in the shop. Until now I have not faced the issue with the water discoloring but i remember someone telling me that using stainless, earthenware, or enameled cookware for boiling helps to prevent the beans from turning dark...May be that might help? --DK</p> i just harvested about 14-15 lbs of favas and have been searching for additional recipes. i have never removed the outer layer. we eat them steamed with a little olive oil, champagne vinegar (helps with the bitter), purple onion and salt and pepper. yum.
i am wondering if anyoe knows why when you steam them the water turns brown and has a dark setiment left in the pan. i know they are high in nitrogen when growing but can’t find any info on the phenemenon.
help!

Quite a few have told me that they dont remove the outer layer. I dunno why, mine does not seem to be edible without removing that layer. I think its cos I dont use the fresh ones from the garden. May be something to do with mature ones in the shop. Until now I have not faced the issue with the water discoloring but i remember someone telling me that using stainless, earthenware, or enameled cookware for boiling helps to prevent the beans from turning dark…May be that might help? –DK

]]> By: sherri http://chefinyou.com/2009/05/how-to-cook-fava-beans/comment-page-1/#comment-30449 sherri Thu, 08 Apr 2010 15:32:10 +0000 http://chefinyou.com/?p=1056#comment-30449 We have fave beans in our garden, planted by a previous gardener. We have heard that the "baby" beans can simply be sauteed without any prep work. Do you recommend this? Other than just knowing that the beans are new on the plant, how can we identify baby beans from full grown ones that must be prepared? Do you have a favorite "complete baby fave bean" recipe? Many thanks! ps: this page is AWESOME. Thank you for the photos - so informative. Cheers! <p class="reply">I havent been personally able to get my hands on those tender fresh beans myself. But I have heard from many readers that such beans can be cooked without any prep work and not removing their outer skin does not give it a bitter taste..Once I get some fresh ones, I will surely try out some recipes and update you on a fav one :)--DK</p> We have fave beans in our garden, planted by a previous gardener. We have heard that the “baby” beans can simply be sauteed without any prep work. Do you recommend this? Other than just knowing that the beans are new on the plant, how can we identify baby beans from full grown ones that must be prepared? Do you have a favorite “complete baby fave bean” recipe? Many thanks! ps: this page is AWESOME. Thank you for the photos – so informative. Cheers!

I havent been personally able to get my hands on those tender fresh beans myself. But I have heard from many readers that such beans can be cooked without any prep work and not removing their outer skin does not give it a bitter taste..Once I get some fresh ones, I will surely try out some recipes and update you on a fav one :) –DK

]]> By: Jean http://chefinyou.com/2009/05/how-to-cook-fava-beans/comment-page-1/#comment-27141 Jean Wed, 20 Jan 2010 05:00:44 +0000 http://chefinyou.com/?p=1056#comment-27141 I soaked for 24 hours then simmered the beans 30 min and ate the whole bean and shell. It was delicious and easy to chew. Why shell them a second time??? <p class="reply">Hey, did you do that for the fresh beans? I was not aware of soaking the fresh beans for 24 hours though I have done it for dried beans which I soak overnight and cook. For the fresh one, that waxy layer has to be removed since it gives a bitter taste to the beans. :) --DK</p> I soaked for 24 hours then simmered the beans 30 min and ate the whole bean and shell. It was delicious and easy to chew. Why shell them a second time???

Hey, did you do that for the fresh beans? I was not aware of soaking the fresh beans for 24 hours though I have done it for dried beans which I soak overnight and cook. For the fresh one, that waxy layer has to be removed since it gives a bitter taste to the beans. :) –DK

]]> By: NORMA http://chefinyou.com/2009/05/how-to-cook-fava-beans/comment-page-1/#comment-27014 NORMA Sat, 16 Jan 2010 13:42:21 +0000 http://chefinyou.com/?p=1056#comment-27014 I BOUGHT SOME FAVA BEANS AT A WHOLE FOOD STORE AND THEY ARE DARK GRAY IN COLOR WITH SHELL-LIKE COVER. HOW DO I PREPARE??? THANX NORMA <p class="reply">If you mean the dry beans, then to prepare them - Soak them in water overnight. Peel off skins after soaking. Simmer 1 cup beans in 4 cups of water for about 2-3 hours (if on stove top). The pressure cooker takes only about 20-25 minutes. It has an immensely creamy texture. It is also known as broad beans. You can use it in soups, marinated in salads or pureed into pate with rosemary, olive oil, garlic, lemon, and fresh herbs. Hope this helps --DK</p> I BOUGHT SOME FAVA BEANS AT A WHOLE FOOD STORE AND THEY ARE DARK GRAY IN COLOR WITH SHELL-LIKE COVER. HOW DO I PREPARE??? THANX NORMA

If you mean the dry beans, then to prepare them – Soak them in water overnight. Peel off skins after soaking. Simmer 1 cup beans in 4 cups of water for about 2-3 hours (if on stove top). The pressure cooker takes only about 20-25 minutes. It has an immensely creamy texture. It is also known as broad beans. You can use it in soups, marinated in salads or pureed into pate with rosemary, olive oil, garlic, lemon, and fresh herbs. Hope this helps –DK

]]> By: Seared Scallops with Gnocchi, Kale, and Fava Beans | Anticiplate http://chefinyou.com/2009/05/how-to-cook-fava-beans/comment-page-1/#comment-23394 Seared Scallops with Gnocchi, Kale, and Fava Beans | Anticiplate Wed, 02 Sep 2009 17:33:25 +0000 http://chefinyou.com/?p=1056#comment-23394 [...] c. blanched fava beans (click on this link for helpful blanching [...] [...] c. blanched fava beans (click on this link for helpful blanching [...]

]]> By: Kathryn http://chefinyou.com/2009/05/how-to-cook-fava-beans/comment-page-1/#comment-17690 Kathryn Sat, 04 Jul 2009 20:29:57 +0000 http://chefinyou.com/?p=1056#comment-17690 Wow.... What a great help. Haven't had these since childhood. Wonderful step by step and fabulous pictures. Thank you Wow…. What a great help. Haven’t had these since childhood. Wonderful step by step and fabulous pictures. Thank you

]]> By: kyra http://chefinyou.com/2009/05/how-to-cook-fava-beans/comment-page-1/#comment-15940 kyra Mon, 29 Jun 2009 23:01:07 +0000 http://chefinyou.com/?p=1056#comment-15940 Hi Just found your site on Faba beans, great site by the way. We have Faba beans growing in the garden. What is one of your easier reciepes for the use of them. Thanks and much appreciated Kyra <p class="reply">Hi Kyra, thank you for leaving me such a generous comment. My fav and easiest one would be Bissara - Fava Bean Dip - link here: http://chefinyou.com/2009/05/bissara-fava-bean-dip/ Hope this helps :) </p> Hi

Just found your site on Faba beans, great site by the way. We have Faba beans growing in the garden. What is one of your easier reciepes for the use of them. Thanks and much appreciated

Kyra

Hi Kyra, thank you for leaving me such a generous comment. My fav and easiest one would be Bissara – Fava Bean Dip – link here: http://chefinyou.com/2009/05/bissara-fava-bean-dip/ Hope this helps :)

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