Fava Beans Herbs Bacon And Its Fat Recipes
FAVAS A PORTUGUEASA ( BROAD BEANS WITH BACON AND HERBS )
Popular dish fron portugal, where broad beans are very popular. Anyone with a garden space grows them and they are ready for picking now. We are having these tonight with chicken and potatoes. Simple to prepare and cook.
Provided by Brian Holley
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy based pot fry the bacon until the fat runs.
- Add onions and garlic, cook gently till soft.
- Stir in the beans and tomato, with the herbs.
- Barely cover with water add salt and pepper to taste, and, simmer till the beans are tender.
- Strain the liquid off and remove the bay leaf and mint.
- Serve and enjoy the taste of Portugal.
Nutrition Facts : Calories 272.4, Fat 13.3, SaturatedFat 4.3, Cholesterol 19.3, Sodium 244.6, Carbohydrate 26.5, Fiber 7, Sugar 4, Protein 12.5
HERBED FAVA BEANS WITH PASTA
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the fava beans and cook 30 seconds. Remove with a slotted spoon and transfer to the ice water; let cool about 5 minutes (keep the pot of water boiling). Drain the beans, then peel off their skins (they should slip right off). Add the pasta to the boiling water and cook as the label directs. Reserve about 1 1/2 cups cooking water, then drain the pasta.
- Heat the olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat. Cook, stirring, until the scallions are soft, 1 to 2 minutes. Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the garlic and herb sprigs.
- Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce, about 3 minutes. Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste. Add more cooking water to loosen, if needed. Serve warm or at room temperature.
- Tip: If you can't find fresh fava beans, use frozen shelled and skinned ones and blanch as directed.
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