Posted by: East and West | 2010/05/17

Fava beans: Another try

We received a couple of pounds of fava beans in our most recent CSA box from Farm Fresh To You. I have to say that I’m not a great fan of favas, but my wife and son enjoy them in their simplest form: steamed, shucked and peeled. My wife asked if I would try them again, presented in a different way, and I answered that I would.

Here are two fava bean recipes that I would be willing to try:

Fava Bean Goat Cheese Pizza
An adaptation of a recipe from Mariquita Farm

1 pre-made pizza crust
Thinly-sliced parmesan cheese, enough to cover the crust
Peeled fresh favas, enough to cover the cheese
Thinly-sliced fresh garlic, to taste
Fresh goat cheese, to taste

Preheat the oven and pizza stone to 400°F for 30 minutes. Layer the ingredients in the order listed above. Bake until crust is crisp and the pizza is hot in the center.

Fava Bean Succotash
From Farm Fresh To You

1 C fresh fava beans, shelled
2 T extra virgin olive oil
2 garlic cloves, minced
½ C diced red onion
½ C diced red or green bell peppers
2 C fresh corn kernels
½ C heavy cream
¼ C grated parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish

Boil fava beans in salted water for two minutes. Drain then transfer immediately to a bowl of ice water to cool. Drain beans when they are cool.

In a large skillet over medium heat, add olive oil. When oil is hot, add the fava beans, garlic, red onion, bell pepper, corn, salt and pepper. Cook about 5 minutes, or until vegetables are soft. Add cream. Stir and cook for about 5 minutes. Add parmesan cheese and stir. Garnish with chopped parsley and serve.

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