I came home the other day to a stack of boxes at my door and a bunch of 30 helium balloons tied to the kid's playhouse. Grandma Nancy had visited and left us several boxes of produce. One was full of Faba beans. I have never used them before, so now I am educating myself on how to prepare them. Apparently they are pretty labor intensive. I need to shell them and then blanch them to remove the tough skins. i am excited about the recipes that I found. I am posting them here so I don't loose them, and then I will report back about how they turned out.
1 large onion, diced
1 red bell pepper, seeded and diced
1 tomato, cored and diced
3 or 4 cloves garlic, minced
2 cups water
2 cups diced pumpkin or butternut or acorn squash
1 cup cooked small fava or cranberry beans, drained
1 cup cooked or canned chick peas, drained
2 tablespoons minced fresh parsley
2 tablespoons harissa (Moroccan chile paste)
1 cup couscous
1. Saute onions and bell pepper in 2 tablespoons water for about 5 minutes.Add tomato and garlic and cook for 4 minutes more.
2. Stir in the remaining ingredients (except couscous) and cook for 30 minutes over medium heat until the squash is tender. Stir occasionally.
2. Stir in the couscous, cover and let sit for 10 minutes.
p.s. Harissa is a chili paste made with chilis, garlic, olive oil and water pureed into a paste. You can make it yourself at home or purchase some. I have only ever seen asian chili pastes at the store, but I am going to look.
2 tablespoons extra virgin olive oil
1-1/2 teaspoons minced garlic
1 tablespoon finely chopped fresh oregano
1-1/2 cups chicken stock
salt and freshly ground pepper
2 cups cooked, peeled fava beans
3/4 pound dried fettuccine
pecorino or Parmesan cheese
1. Heat the olive oil in a medium saucepan . Add the garlic and saute until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer for a few minutes to blend the flavors.
2. Scrape into a blender and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper.
3. Meanwhile, cook the pasta al dente. Drain, reserving about 1/2 cup of the cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately. Grate the cheese over the top at the table.
2 tablespoons olive oil
1/2 cup shelled fava beans
1/2 cup chopped onion
1/4 cup chopped fennel
1 1/2 cups chopped chard leaves
1 1/2 cups chopped, peeled tomatoes
salt, pepper
1. Cook oil, beans, onion, fennel, carrot and chard over low heat in medium saucepan.
2. When beans are quite tender, after about 45 minutes, add tomatoes and cook for another 25 minutes. Season to taste with salt and pepper.
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