Fava is a really good source of fiber, proteins and several vitamins and minerals, such as potassium and magnesium, but it also tastes great and can be used in various delicious recipes. The beans have interesting flavor, especially when they are used fresh from the pod, and they look really nice, brightly green and shiny. If you would like to try them, you first need to know how to cook fava beans.
Freshly picked beans carry four to five lovely, bright green beans. You should pull them out first, put them into a large pot, cover with enough water and boil for up to sixty seconds. Quickly drain them and place them in a bowl filled with ice-cold water.
Every bean is placed in a waxy shell. This shell is not really tasty, and you have to remove it. Simply use your fingers for that, they peel off quite easy. These lovely green beans can now be used in salads or for preparing other dishes. If you find them too hard, simply steam them for a while to become a little softer, or use them for cooking.
Dried fava comes in two sizes, large and small. The color is now brown. They are much harder and require more time to prepare. The easiest way of starting preparing them is to let them soak in a large quantity of water at least over night, but 24 hours would be even better. The shells are hard and not really tasty, although, in some recipes small ones don't have to be peeled. Even so, peeling is much better idea.
If you don't have enough time to soak these dried beans so long, there is a much quicker way for doing this. You should put them in a pot, cover with enough water, because they will at least double their volume, and cook them for a few minutes. Cover the pot and let the beans soak for an hour or so. After that, it's time to peel them.
Once peeled, you can place them in the pot and cook for another 45 minutes. It should be enough to make them soft, and not mushy, but it depends on the size. The heat should be low, so they should only simmer. In any case, once done, they make lovely addition to your favorite recipes, or you can use them for making new and interesting dishes.
Fresh green ones are great for making spreads, as an addition to various salads and side dishes, rice, potato puree or pasta dressings. Both dried and fresh fava have very nice flavor, high nutritional value and are great sources of fiber. You will also find them in cans, already peeled or not, as well as deep frozen.
In any case, keep green ones in the freezer, and dried ones stored in some box. It might be a good idea to prepare and peel them at once, and to freeze and store them frozen. This way you will always have them ready for making nice and tasty recipes when you want to surprise your guests with something new and delicious.
Freshly picked beans carry four to five lovely, bright green beans. You should pull them out first, put them into a large pot, cover with enough water and boil for up to sixty seconds. Quickly drain them and place them in a bowl filled with ice-cold water.
Every bean is placed in a waxy shell. This shell is not really tasty, and you have to remove it. Simply use your fingers for that, they peel off quite easy. These lovely green beans can now be used in salads or for preparing other dishes. If you find them too hard, simply steam them for a while to become a little softer, or use them for cooking.
Dried fava comes in two sizes, large and small. The color is now brown. They are much harder and require more time to prepare. The easiest way of starting preparing them is to let them soak in a large quantity of water at least over night, but 24 hours would be even better. The shells are hard and not really tasty, although, in some recipes small ones don't have to be peeled. Even so, peeling is much better idea.
If you don't have enough time to soak these dried beans so long, there is a much quicker way for doing this. You should put them in a pot, cover with enough water, because they will at least double their volume, and cook them for a few minutes. Cover the pot and let the beans soak for an hour or so. After that, it's time to peel them.
Once peeled, you can place them in the pot and cook for another 45 minutes. It should be enough to make them soft, and not mushy, but it depends on the size. The heat should be low, so they should only simmer. In any case, once done, they make lovely addition to your favorite recipes, or you can use them for making new and interesting dishes.
Fresh green ones are great for making spreads, as an addition to various salads and side dishes, rice, potato puree or pasta dressings. Both dried and fresh fava have very nice flavor, high nutritional value and are great sources of fiber. You will also find them in cans, already peeled or not, as well as deep frozen.
In any case, keep green ones in the freezer, and dried ones stored in some box. It might be a good idea to prepare and peel them at once, and to freeze and store them frozen. This way you will always have them ready for making nice and tasty recipes when you want to surprise your guests with something new and delicious.
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