Christine Dabney > wrote:

>Heya Steve and anyone else,

>Just saw this on Serious Eats.

>http://www.seriouseats.com/recipes/2...ns-recipe.html
>
>I might try this, but will try to find dried favas instead... Might
>be more difficult though..even finding canned ones might be hard in
>this town!!!


I usually used canned favas, but have used dried sometimes. The
recipe above, like most I've seen, involves more smashing-of-the-beans
than I usually undertake, and is seasoned differently than I prefer
(I rely on thyme and preserved lemon).

Steve

Christine Dabney > wrote:

> (Steve Pope) wrote:

>>I usually used canned favas, but have used dried sometimes. The
>>recipe above, like most I've seen, involves more smashing-of-the-beans
>>than I usually undertake, and is seasoned differently than I prefer
>>(I rely on thyme and preserved lemon).

>Post your seasonings, please?

Certainly. This is a duplicate of the recipe I posted here
in March, 2007. I will only add that I have tried it with
green garlic instead of normal mature garlic cloves and it
works as well, if not better. Also be sure to watch the total
salt if you're using canned beans along with preserved lemon.
If you're using dry beans, best to cook them unsalted.

************************************************** *

Foul Mudammas

30 oz. fava beans (canned/rinsed or cooked from dried beans)
15 oz. garbanzo beans (canned/rinsed or cooked from dried beans)
2 T olive oil
4 cloves of garlic, chopped
4 medium size tomatoes, diced (and peeled if you like) (about 8 oz)
1 T fresh or 1 t dried thyme
6 oz preserved lemon, rinsed/diced
1/4 cup lemon juice

Heat garlic gently in 1 T olive oil in a heavy pan. Add tomatoes,
thyme, and half of the preserved lemon. Simmer for five minutes.
Stir in beans and remaining preserved lemon. Cook covered on medium
heat at least 20 minutes, stirring now and then (or if you prefer,
bake). Before serving, add remaining olive oil and lemon juice.

It is traditional to garnish this dish with carmelized onions.

Steve

Christine Dabney > wrote:

>Hmmm.. I don't have preserved lemons. I suppose I could do a quickie
>version of some. Paula Wolfert has a version that only takes a week
>to preserve.

You can make it without preserved lemon but it isn't nearly the same.

I put together this recipe after watching how it was prepared
at Arab restaurants in Brooklyn.

Steve

On Tue, 7 Apr 2009 21:50:33 +0000 (UTC), (Steve
Pope) wrote:

>I usually used canned favas

Canned favas? Do you get them at Trader Joe's?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote:

> (Steve Pope) wrote:

>>I usually used canned favas

>Canned favas? Do you get them at Trader Joe's?

I have seen plastic-pouch favas at TJ's but I
haven't tried them yet. (They are more expensive than canned.)

The canned favas I get from any of the Pakistani (or other
Halal) grocers along San Pablo. I usually get the ones produced
in Canada, but there is also product available from the Middle East.

These are canned fava beans, produced from fava beans that
were once dried, and they are brown in color. There is also an
altogether different product, canned green fava beans, which can
be used to substitute for fresh favas. (Which by the way, fresh
fava season should be starting about now.) The canned green favas
I have only seen at an Iranian store in Walnut Creek.

Dried favas I have seen at both Pakistani and Mexican markets.
They are tricky to cook. Mexican places also have roasted/salted
favas, sort of like corn nuts in style, for snacking upon.

Favas, of course, are a different species from common
new-world beans, contain different peptides and proteins, and may
lead to fauvism in genetically suspectible individuals.
(Artists, take note.)

Steve

Steve Pope wrote:
> sf > wrote:
>
>> (Steve Pope) wrote:
>
>>> I usually used canned favas
>
>> Canned favas? Do you get them at Trader Joe's?
>
> I have seen plastic-pouch favas at TJ's but I
> haven't tried them yet. (They are more expensive than canned.)
>
> The canned favas I get from any of the Pakistani (or other
> Halal) grocers along San Pablo. I usually get the ones produced
> in Canada, but there is also product available from the Middle East.
>
> These are canned fava beans, produced from fava beans that
> were once dried, and they are brown in color. There is also an
> altogether different product, canned green fava beans, which can
> be used to substitute for fresh favas. (Which by the way, fresh
> fava season should be starting about now.) The canned green favas
> I have only seen at an Iranian store in Walnut Creek.
>
> Dried favas I have seen at both Pakistani and Mexican markets.
> They are tricky to cook. Mexican places also have roasted/salted
> favas, sort of like corn nuts in style, for snacking upon.
>
> Favas, of course, are a different species from common
> new-world beans, contain different peptides and proteins, and may
> lead to fauvism in genetically suspectible individuals.
> (Artists, take note.)
>
> Steve

Interesting recipe. I might want to try that one of these days.

I have never seen canned favas.(I've never looked either!)

We usually get them fresh when they are available but recently, the DH
found a new little Moroccan shop which sells them frozen. Nice to have
them in the freezer to add to a lamb or beef tagine.
I have seen the dry, but I have never tried them.

Tracy

"Tracy" ha scritto nel messaggio
> I have never seen canned favas.(I've never looked either!)
>
> We usually get them fresh when they are available but recently, the DH
> found a new little Moroccan shop which sells them frozen. Nice to have
> them in the freezer to add to a lamb or beef tagine.> I have seen the dry,
> but I have never tried them.
>
> Tracy

No canned ones in my view, either. Dried ones are very good. I make both
the Pugliese version and the Moroccan version with a slight preference to
the Italian dish. Both make nice antipasto. I always buy them skinless
because I have heard that even if you puree the skins they cause a lot of
gas.

Puglia Fave antipasto

Simmer dried fave without skins in vegetable broth until very soft. Use a
stick blender to puree them, including the broth, then salt and pepper to
taste. Fry strips of red pepper till done.
Serve the fava puree in a small bowl with a thread of EV olive oil over then
several strips of fried pepper. Eat with a fork. It's not a spread or a
dip.

The Moroccan version is similar but has garlic cooked in it and a spice and
grated lemon peel mixture over it before the oil is added. I liked it but
didn't want the leftovers, which to me means I didn't love it.

"Giusi" > wrote in
:

>
> "Tracy" ha scritto nel messaggio
>> I have never seen canned favas.(I've never looked either!)
>>
>> We usually get them fresh when they are available but recently, the DH
>> found a new little Moroccan shop which sells them frozen. Nice to have
>> them in the freezer to add to a lamb or beef tagine.> I have seen the
>> dry, but I have never tried them.
>>
>> Tracy
>

Speaking of favas, our crop here in the SF Bay Area is just coming up for
harvesting. Michele planted two patches three weeks apart, so we should
have plenty for maybe the next six weeks. They don't appear to cause gas
for either of us, and we are both able to eat the skins, so preparation is
easy--we just shell them.

When we get bored of simply steaming them and eating them with salt,
pepper, and a little butter, I like to do this with them:

Saute shelled beans (peeled or not--your choice) over low heat in plenty of
olive oil with some smashed garlic cloves for no more than 5 minutes.

Trim two or three smallish fresh artichokes, cut them in quarters or
eighths, remove the chokes, add them to the beans and saute a few minutes
more, turning often.

Add a little white wine or vermouth, some salt and fresh black pepper, a
bay leaf, and some fresh sage, savory, or thyme, then cover and simmer
until the artichoke hearts are tender: about 20 minutes.

Great with lamb chops, for instance.

Mark.

--
Verbing weirds language--Calvin

Giusi > wrote:

> Simmer dried fave without skins in vegetable broth until very soft.
> Use a stick blender to puree them, including the broth, then salt
> and pepper to taste. Fry strips of red pepper till done.
> Serve the fava puree in a small bowl with a thread of EV olive
> oil over then several strips of fried pepper. Eat with a fork.
> It's not a spread or a dip.

I've had similar dishes in southern Italy and Catalonia. They
require favas that have been skinned and then dried... I haven't
found those yet over here.

Steve

"Steve Pope" > ha scritto nel messaggio
...
> Giusi > wrote:
>
>> Simmer dried fave without skins in vegetable broth until very soft. Use
>> a stick blender to puree them, including the broth, then salt and pepper
>> to taste. Fry strips of red pepper till done.
>> Serve the fava puree in a small bowl with a thread of EV olive >> oil
>> over then several strips of fried pepper. Eat with a fork. It's not a
>> spread or a dip.
>
> I've had similar dishes in southern Italy and Catalonia. They require
> favas that have been skinned and then dried... I haven't found those yet
> over here.
>
> Steve

Actually, the original recipe I had used dried with skins, but they take a
lot longer to cook and supposedly create a lot more gas, so I don't use
them.
I am packing a kilo of these in my luggage for my trip, since you say they
don't have them there. An antipasto like this one keeps diners out of my
hair while I finish the first course!