|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Fresh Fava Beans |
|
Serves: 2 Print this Recipe(Fabas) Category: Bean Dishes Makes about 1 cup fava beans; serves 4 to 6 as a garnish Shelling then peeling fresh fabas (fava beans, or broad beans) is a tedious task, but it improves their texture. Fava beans are added to soups and stews. Mix them with fresh corn and sweet red peppers for a side dish or add them to green salads or white rice. This basic recipe describes how to cook and peel fresh fabas that are available seasonally in some supermarkets and farmer's markets in the United States. In Mexico, when fava beans are in season, great boxes and piles of the beans in their pods appear in public markets everywhere. 1 pound unshelled fresh fava beans 1/4 teaspoon salt, or to taste 1 tablespoon olive oil Shell the beans. In a large pot of boiling salted water cook the fabas until tender, 12 to 15 minutes. Drain and cool under running water. Remove the thin outer skin by pinching the beans; the skins usually slip off easily. Put the peeled beans in a bowl. Add salt and oil. The beans are ready to use. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
