Frozen Fava Beans

[taxlady]

I have some frozen fava beans. I have no idea what to do with them. I have enjoyed marinated fava beans in a Greek resto. Any suggestions?

 

[Sir_Loin_of_Beef]

Well, you could serve them with a census taker's liver and a fine chianti.

But a better, and legally safer, idea would be to use them instead of lima beans in my succotash recipe (below). I had to do that one Thanksgiving when, for some still unknown reason, there wasn't a lima bean to be found anywhere.

Sufferin’ Succotash​

Ingredients:

• ¼ lb sliced bacon
• 1 small onion, chopped
• 1 tsp garlic, minced
• 10oz package frozen baby lima beans, thawed
• 16oz package frozen corn, thawed
• 1 pint cherry tomatoes, halved
• 1 Jalapeño pepper, seeded and chopped
• 2 Tbs Pomegranate Balsamic Vinegar
• 1 Tbs basil
• Salt and freshly ground black pepper

Instructions:

Slowly fry the bacon in a large skillet over moderate heat until it is really crisp. Drain the bacon on paper towels, leaving the fat in the skillet.

Add the onion to the skillet and sauté it over moderate heat, stirring occasionally, until it is softened. Add the garlic to the skillet and sauté the mixture 1 minute more. Stir in the corn, lima beans, jalapeno,and tomatoes and sauté them until the vegetables are tender. Stir in the vinegar and basil,and add salt and pepper to taste.

Transfer the succotash to a serving bowl and crumble the bacon over the top.

 

[Badjak]

Are they peeled or unpeeled?
Anyway, dad grew them and I loved them (fresh, unpeeled), basically just boiled, with some finely sliced fried bacon and savory (bonenkruid).
These days I would probably go with them boiled, then added fried bacon, fried onions & a little garlic

 

[KatyCooks]

Are they peeled or unpeeled?
Anyway, dad grew them and I loved them (fresh, unpeeled), basically just boiled, with some finely sliced fried bacon and savory (bonenkruid).
These days I would probably go with them boiled, then added fried bacon, fried onionns & a little garlic

I was going to ask that too. I always keep a bag of unpeeled broad beans (as they are called in the UK) in the freezer. Though to be honest, I don't do anything other than cook them, peel them and just add a little butter and seasoning as they are just a side veg usually. I don't enjoy the leathery outer skins.

 

[taxlady]

Are they peeled or unpeeled?
Anyway, dad grew them and I loved them (fresh, unpeeled), basically just boiled, with some finely sliced fried bacon and savory (bonenkruid).
These days I would probably go with them boiled, then added fried bacon, fried onionns & a little garlic

Thanks for the suggestion. That sounds pretty good. I have no idea if they are peeled or unpeeled.

 

[dragnlaw]

taxy - I think you will find that purchased frozen fava beans have already had both the peels removed.

Let us know!

 

[1MoreFord]

By outer skin do y'all mean the pod skins?
If so in the U.S. we would say shelled or unshelled.
Pintos, limas, and some others can/are be sold either way but are generally shelled here when cooked while Green Beans are normally in the shell cooked whole, Frenched(Haricot Vert), or cut/snapped into pieces.

 

[medtran49]

A high end restaurant we visit occasionally makes a succotash with them or edemame, red bell pepper, onion, corn, black eyed peas. They steam everything separately, then mix together with a quick sautee in some butter. The flavors spray clean and don't muddy together like they can if all cooked together.

 

[taxlady]

A high end restaurant we visit occasionally makes a succotash with them or edemame, red bell pepper, onion, corn, black eyed peas. They steam everything separately, then mix together with a quick sautee in some butter. The flavors spray clean and don't muddy together like they can if all cooked together.

That sounds good. I'm just surprised that there are two kinds of legumes in that succotash.

 

[Badjak]

By outer skin do y'all mean the pod skins?
If so in the U.S. we would say shelled or unshelled.
Pintos, limas, and some others can/are be sold either way but are generally shelled here when cooked while Green Beans are normally in the shell cooked whole, Frenched(Haricot Vert), or cut/snapped into pieces.

Fava/broad beans are long beans that get shelled..
The thingies inside are sort of greyish in colour. I eat those as they are.
A lot of people remove the greyish part and only eat the vibrant green inner.
So maybe we should say "double peeled"?