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

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