Best 6 Fava Beans With Snap Peas And Mint Recipes

FAVA BEAN SOUP WITH MINT

Steps:

• Drain the favas. Heat 1 tablespoon olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Stir together for a minute, until fragrant, and add the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly, about 5 minutes, and add the beans, 2 quarts water, another 2 teaspoons salt, and the mint. Bring to a boil, reduce the heat, cover and simmer 2 hours, or until the beans have begun to fall apart and thicken the soup. Stir from time to time to make sure the beans are not settling at the bottom of the pot and sticking.
• When the beans are soft and falling apart, remove the bundle of mint, and using tongs, any stray mint leaves. Using an immersion blender, puree the soup. Taste and adjust seasonings.
• Serve, garnishing each bowl with a drizzle of olive oil, a sprinkling of slivered mint leaves, and a pinch of red pepper flakes.

FAVA BEANS WITH SNAP PEAS AND MINT

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
• Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
• Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.

FAVA BEANS WITH RED ONION AND MINT (FAVE CON CIPOLLA ROSSA E MENTA )

Steps:

• Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
• Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.

FAVA BEANS WITH MINT, POTATOES AND ARTICHOKES

Steps:

• Slice off tops of artichokes horizontally and remove the tough outer leaves and stems. Cut artichokes into slices one-fourth-inch thick and place in cold water to cover with lemon half.
• Drain artichokes and dry them in a salad spinner. Pour oil into a large roasting pan and put potatoes and artichokes in the pan with mint and garlic. Roast 45 minutes or until they are lightly browned, turning often.
• Meanwhile, steam the fava beans for five minutes. Add them to potatoes with mint and bake for five minutes. Season to taste with salt and pepper. Remove garlic cloves before serving. Garnish with mint.

SIZZLING HALLOUMI CHEESE WITH FAVA BEANS AND MINT

Steps:

• If using fresh fava beans, blanch beans in medium saucepan of boiling salted water 2 minutes; transfer to bowl of ice water. Peel beans. If using fresh peas, blanch in same saucepan of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer peas to ice water; cool. Drain peas.
• Place fava beans, peas, olive oil, 2 tablespoons mint leaves, and lemon peel in large skillet. Cook over medium heat until warmed through, stirring often, about 3 minutes. Season with salt and pepper. Divide vegetable mixture among 6 plates.
• Heat large nonstick skillet over medium heat. Add cheese slices and fry until golden, about 1 minute per side. Arrange 3 cheese slices atop vegetables on each plate. Drizzle with lemon juice, top with peperoncini, garnish with lemon wedges and mint sprigs, and serve immediately.

LAMB BELLY WITH PEAS, FAVA BEANS AND CASHEW-DATE ROMESCO

Steps:

• Special equipment: a grill, kitchen twine and 8 long skewers.
• Split the lamb belly into two pieces, crosswise. Season both sides well with salt and let sit uncovered in the refrigerator for 24 hours.
• For the cashew date romesco:.
• Add the olive oil, garlic and shallot to a large skillet over medium-low heat. Slowly toast the garlic and shallot, being careful not to burn, until the garlic is a light golden brown, about 5 minutes. Remove the garlic and shallot with a slotted spoon and set aside. Add the tomatoes and dates and gently heat until softened, about 5 minutes. Strain the oil and reserve.
• Combine the garlic, shallot, tomatoes, dates, cashews, vinegar and 1/4 cup of water in a blender and puree. Slowly stream 1/2 cup of the reserved oil into the blender to emulsify the ingredients. Add up to 1 /2 cup more of the oil, if needed, in order to reach a smooth puree the consistency of room temperature peanut butter. As an alternative, set aside some of the ingredients before blending, then hand-chop and fold them into the romesco to create a chunky texture.
• Adjust the seasoning with more salt and sherry vinegar if needed.
• Prepare a grill for indirect heat, maintaining a temperature of 200 to 225 degrees F.
• Brush one piece of lamb with 1/2 cup of the cashew-date romesco, roll it up as tightly as possible and secure with kitchen twine. Repeat with the second piece of lamb.
• Place the lamb on the grill and frill uncovered until it reaches an internal temperature of 140 degrees F, about 1 hour. Remove and let cool to 110 degrees F. Wrap each roll tightly in plastic wrap to compress it and transfer to the refrigerator to cool completely.
• For the pea and fava bean salad:.
• Bring a large pot of salted water to a boil. Blanch the English peas and fava beans separately in the boiling water until they are tender and bright green, about 30 seconds for the peas and 1 minute for the favas. Shock in an ice bath to stop the cooking.
• Combine the English peas, fava beans, sugar snap peas, dates, lemon juice, olive oil, pickled onions, yogurt and some salt in a medium bowl. Toss well to coat evenly.
• To serve:.
• Increase the grill to high heat. Cut each roll of lamb into 6 to 8 slices, about 1 1/2-inches thick. Thread 2 slices on each skewer so that the skewer is holding the pinwheel together. Brush with some of the cashew-date romesco. Grill the lamb over high, indirect heat until the outside of the lamb is charred and some of the fat is rendered.
• Brush each plate with some of the remaining cashew-date romesco; top with some pea and fava bean salad and 2 slices of lamb. Squeeze the lemon over the lamb and garnish with the mint. Reserve the remaining lamb for another use.