Mashed Potatoes And Fava Beans Recipes

INDIAN STYLE FAVA BEANS AND POTATOES

Steps:

• Chop potatoes and cook with water until tender in microwave or stovetop.
• Chop shallots and fry lightly.
• Add fava beans and fry lightly.
• Move beans and onions to one side of pan. Add mustard seed and let them pop. Stir all together.
• Add water, basil, salt, tumeric and sambhar powder to pan and let favas get soft.
• When soft, add potatoes.
• Let cook so flavors have a chance to meld, The water should mostly evaporate, but add more water as necessary to keep it from getting dry. End result should have some water in the bottom of the pan, but vegetables should not be soggy.

CHICKEN WITH MORELS, FAVA BEANS AND SPRING POTATOES

Steps:

• Add 1/2 teaspoon salt to a large pot of boiling water and cook the fava beans for 1 minute. Drain, submerge them in ice water, drain again, peel off the outer skins and set aside.
• Preheat the oven to 425 degrees. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. When hot, add the chicken, skin side down, and cook until golden brown, about 3 minutes. Remove from the heat, turn the chicken and add the potatoes, garlic, shallots, thyme and bay leaves. Add the remaining salt and the pepper and put the skillet in the oven.
• Meanwhile, heat the remaining oil in a large saute pan over high heat. When hot, add the morels in one layer and saute until golden brown. Add the chicken broth, bring to a boil and remove from heat.
• When the chicken has roasted for 10 minutes, pour the morels over the chicken. Stir until the vegetables are coated with broth. Continue to bake the chicken, basting with the pan juices, until tender, about 20 to 25 minutes longer.
• Add the fava beans and chives to the chicken. Stir until the beans are coated with the pan juices and bake for 2 to 3 minutes more. Arrange the pieces of chicken in the center of a warm platter, pour the vegetables and pan juices over the meat.

MASHED FAVA BEAN TOASTS

Steps:

• Shuck the beans from their pods, discarding the pods.
• Blanch the beans: Drop shucked favas in boiling water for 1 minute, then plunge into ice water. When cool, drain in a colander, then pierce outer skin from each bean with thumbnail and squeeze to slip off skins. Discard skins and set peeled favas aside. (May be prepared up to 24 hours ahead of time.)
• Put 2 tablespoons olive oil in a skillet over medium-high heat. Add peeled favas and season generously with salt and pepper. Stir to coat with oil, add garlic, and let sizzle for a few minutes without browning. Add 1/2 cup water, cover and let simmer until beans have softened and most of the liquid is gone, about 10 minutes. Turn off heat.
• Using a potato masher or wooden spoon, mash favas roughly. (If favas are larger and starchier, they may have begun to fall apart already, which is fine.) Put pan back on stove and turn heat to medium. Stir in crushed red pepper and rosemary (and a little water if the mash is too thick), adjust seasoning, and transfer fava beans to a warm bowl.
• Lightly toast baguette slices. Smear each toast with a tablespoon or so of mashed fava. Drizzle with more olive oil and sprinkle with coarse sea salt if desired.

MASHED FAVAS (BROAD BEANS) & GREENS

Steps:

• Shuck the fresh beans, put in boiling water for apprx 10 minutes, dash with cold and remove outer membrane from each bean.
• If using frozen check that they are already cooked, if not follow instructions.
• Canned are ready as is, drained.
• Coursely mash the fava beans.
• I used a fork, you do not want to puree them just mash a bit.
• If using Collards for the greens pre boil for 20 minutes, squeeze when cooked to get as much moisture out as possible, coarsely chop.
• With other greens wash them and allow the water to cling to the leaves.
• Coarsely chop.
• Pour half the oil into a skillet using medium heat saute the chopped garlic, stir, cook until it starts to color, apprx 5 minutes.
• Add Favas, stir& heat through.
• Add greens, cover, allow the greens to wilt 3 minutes,and serve.

FOUL MEDDAMMESS WITH SAUSAGE

Steps:

• Place the oil in a frying pan, then add the onion and chopped garlic and saute for a few minutes
• Place the chopped sausage until they are completely cooked
• Add the tomato juice or tomato sauce and sauté for about 3 minutes
• Place the fava beans on the previous mixture and stir very well
• Add in the salt, the pepper, the cumin, and the tomato pieces; then stir very well; cover the pan and cook for two minutes
• Garnish with parsley
• Serve the bean dish with a pinch of parsley
• You can serve with mashed potatoes

HALIBUT ON MASHED FAVA BEANS WITH MINT

Steps:

• Cook fava beans in large saucepan of boiling salted water 2 minutes; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
• Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil.
• Divide fava bean puree among plates. Top with fish and serve.

MASHED POTATOES AND FAVA BEANS

Steps:

• Place potatoes in a small stockpot, cover with water, and bring to a boil. Reduce heat to medium high, and gently boil until tender, about 40 minutes. Drain in a colander. Using a towel to hold the potatoes, peel while still hot. Pass them through a potato ricer or a food mill into the top of a double boiler or a large heatproof bowl. Meanwhile, fill a small stockpot or bottom of a double boiler about a quarter of the way, and bring to a simmer.
• To the riced potatoes add the buttermilk, butter, salt, and pepper; mix well to combine. Cover the bowl, and place over simmering water to keep warm.
• Meanwhile, split fava-bean pods lengthwise with your fingers, and remove beans. Bring a small saucepan of water to a boil, and add beans. Cook until beans are very tender, about 3 minutes; drain. Peel one end of each bean, squeeze gently to pop bean from skin; discard skins. Roughly mash half the beans, and stir into potatoes. Serve immediately garnished with the remaining whole fava beans.