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.
Although young and fresh, they need to be peeled, because each is placed into a kind of a waxy shell, hard and not very tasty. It's not difficult to peel the shell using your fingers. Peeled fresh ones are bright green and can be added to salads or any other dish you want to prepare. If you think they are too hard, steam them for a while, until soft.
Dried fava is brown, and comes in small and large variation. Both need to be prepared and peeled first. Soaking them in a large quantity of water overnight or longer, up to 24 hours, is for the best. After that, when they double their volume, drain and rinse them. It's always for the best to peel them, even if some people say that small ones don't have to be peeled.
In some occasions you might not have enough time to let them soak overnight, but there is one much faster method you can use. Cook them for several minutes and let them soak for an hour in one covered large pot. It is important to provide enough water, because they will increase their volume considerably. Now it's time to peel them all.
Once peeled, cook them in a pot of fresh, salted water until soft, but not mushy. It usually takes for about 45 to 50 minutes, depending on their size. They should only simmer. Once cooked, you can use them in various recipes. They can also replace chick beans in some recipes, or a part of some other ingredients you would normally use.
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.
Although young and fresh, they need to be peeled, because each is placed into a kind of a waxy shell, hard and not very tasty. It's not difficult to peel the shell using your fingers. Peeled fresh ones are bright green and can be added to salads or any other dish you want to prepare. If you think they are too hard, steam them for a while, until soft.
Dried fava is brown, and comes in small and large variation. Both need to be prepared and peeled first. Soaking them in a large quantity of water overnight or longer, up to 24 hours, is for the best. After that, when they double their volume, drain and rinse them. It's always for the best to peel them, even if some people say that small ones don't have to be peeled.
In some occasions you might not have enough time to let them soak overnight, but there is one much faster method you can use. Cook them for several minutes and let them soak for an hour in one covered large pot. It is important to provide enough water, because they will increase their volume considerably. Now it's time to peel them all.
Once peeled, cook them in a pot of fresh, salted water until soft, but not mushy. It usually takes for about 45 to 50 minutes, depending on their size. They should only simmer. Once cooked, you can use them in various recipes. They can also replace chick beans in some recipes, or a part of some other ingredients you would normally use.
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.
About the Author:
Get tips on how to cook fava beans and enjoy the taste of this delicious food. To see the latest recipes and instructions, go to http://www.prairiefava.com/how-to-cook-favas.
0 التعليقات:
إرسال تعليق