Ignacio Matta’s Grilled Favas
— from Food52.com via Cook With What You Have
This recipe is brilliant. I first tried whole grilled fava beans (including the pods) at the Gathering Together Farm booth at a farmers’ market this season. Then I found this recipe, which is incredibly good. You can also just grill them with olive oil and salt and a squeeze of lemon with the same method. But all the extra goodies are worth it. And it seems like a lot of anchovies but it is well balanced. And if you don’t have a grill, a smoking hot cast iron pan works too—just turn your fan on high and open the windows.
Serves 4 to 6
1 pound fresh fava beans in their pods, the younger/smaller the better
1 teaspoon sea salt 1 teaspoon ground chile pepper
1 teaspoon picked rosemary
3 to 4 cloves chopped garlic
1/4 cup good olive oil, plus more to finish
2 tablespoons water
6 canned anchovies in oil, chopped finely
1 handful toasted bread crumbs (optional)
Mix first 7 ingredients together in a large bowl. Toss to coat the fava pods, then place them on the grill over medium-high heat.
Grill favas for several minutes, until charred, then flip them over and char the other side, cooking until the pods seem about to open.
Remove pods from grill, return them to the mixing bowl, and squeeze the lemon over them. Toss the pods to coat. Check the seasoning, and add salt if necessary. Add the anchovies to the bowl, mixing well.
Place the pods on a serving platter, drizzle to taste with olive oil, and sprinkle the bread crumbs on top, if using. Serve hot or at room temperature; eat with your hands or with forks and knives, depending on how messy you want to get.
The American food establishment has deemed that favas are edible only when the seeds are peeled. In our experience shelling the beans raw, then blanching and peeling the seeds is tedious and unnecessary, and robs this amazing vetch of much of its flavor, nutritional value and fiber. Worse yet, a simple, hearty staple has become a fussy, special occasion food, and a daunting one at that.
The best way to prepare favas for everyday use is to bring a large pot of water to the boil, add a handful of salt, a quarter cup or so, and then throw the whole pods into the water. Cook them for about 12 minutes, until the pods are limp. Drain and leave to cool for 20 minutes, or until they are comfortable to shell. A gentle squeeze and the seeds will slip out of the pod. Favas cooked in this manner are free of bitterness and strong flavors. The combination of the heavily salted water and cooking the seeds in the pod makes skin of the bean nutty flavored, and the fresh favas become a much more satisfying dish than the naked cotyledons touted in the food magazines.
These fresh favas can be sauteed with some garlic and olive oil. On her blog, www.cookwithwhatyouhave.com Katherine Deumling, a happy convert to this method of preparing fresh favas, has a recipe for favas in yoghurt, a very traditional was of serving them. For the field day, we prepared a ful made from a combination of fresh and dried favas, along with some chickpeas. The ful was seasoned with some olive oil, lemon, garlic and cumin.
We must credit Mimi Serafi, the mother of our sister-in-law Shirin, who taught us this simple Persian approach to cooking favas. It works and has improved our life. Can’t ask more than that.
Carol and Anthony Boutard
Ayers Creek Farm
From Toni Holmberg
Cook rice in stock. Bring to a boil. Cover and simmer on low for 45 min.
1/2 cup brown rice
1 cup chicken or veggie broth
1/4 teaspoon salt
Whisk these together:
1 teaspoon dijon mustard
1 clove garlic finely diced
1-1/2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons asian sesame oil
2 tablespoons corn oil
Lightly cook beans or broccoli. Drain veggies and mix peanuts, sesame seeds, hot rice, and dressing together.
fresh ground pepper
1-1/4 lb green beans or broccoli trimmed and cut into bite sized pieces
1 tablespoon toasted sesame seed
1/2 cup raw peanuts
Adapted from Food Day
1 1/4lb Italian Sausage
1 1/2 cups dry white wine (divided)
1 T olive oil
1 large onion, chopped
1 bunch of green garlic or scapes, chopped
1 T chopped fresh rosemary
2 14-1/2 oz cans cannelloni or other whitw beans drained (3 cups)
8 oz arugula
Cook sausages with oil and 1/4cup wine until browned and cooked through. Remove from pan and slice thinly on the diagonal.
Sauté onions in the same pan, add both types of garlic once the onions start to wilt. Cook until veggies are beginning to brown. Stir in rosemary. Add beans and remaining wine and bring to a boil. Reduce heat to medium and simmer uncovered for about 5 min. Add sausages and heat through. Best if prepared ahead and gently reheated.
To serve, spoon hot mixture over the arugula.