Order by Tuesday 8:00 AM for pickup on Thursday at Marin Civic Center; Order by Wednesday 8:00 AM for pickup on Saturday at Grand Lake Oakland.
Home / Bounty Box Recipes / Tagged: Fava Beans
Filter by tag:

Posts tagged "Fava Beans"

Fava Bean and Mushroom Pasta

Fava Bean and Mushroom Pasta

Serves: 2 | prep Time 15 minutes | Cook time 15 Minutes

  • 8 oz pasta of your choice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 cup fava beans, peeled from pod and outer layer
  • 2 cups mushrooms, sliced
  • splash of white wine
  • splash of cream or milk
  • sprinkle of grated Parmesan
  • salt and pepper to taste

Cook the pasta according to instructions on the package.

Heat a tablespoon of olive oil in a large pan. Add the chopped onions and saute until translucent. Add the mushrooms and stir until softened. Stir in the minced garlic and after a couple of minutes pour the white wine and stir until reduced.

Add the peeled fava beans and the cooked pasta and gently stir to combine. Add a splash of cream at the end for a creamier sauce and season with salt and pepper to taste. Sprinkle some grated Parmesan for a tasty finishing touch!

 

New Potatoes, Fava Beans and Spring Garlic

New Potatoes, Fava Beans and Spring Garlic

Serves: 4 | prep Time 20 minutes | Cook time 25 Minutes

  • 2 cups or about ¾ pound new potatoes
  • 2 ½ pounds fresh fava beans
  • ¼ to ½ cup extra virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 green garlic stalks, whites and greens sliced into ¼-inch pieces
  • Sea salt and freshly ground black pepper
  • 1 cup vegetable or chicken stock or water
  • Pinch of ground cayenne pepper (optional)

Scrub the potatoes, cut into 1-inch pieces and set aside.

Cut open and remove the fava beans from the pod. You should end up with about 2 cups. Set aside.

In a medium pot of salted boiling water, cook the potatoes for 5 minutes, or until tender. Using a slotted spoon, transfer the potatoes to a medium bowl. Add the fava beans to the same pot of boiling water and cook for about 5 minutes, until tender. Transfer to a bowl and run under cold water to cool. Using a sharp knife, slice through the fava bean skins and remove the skin by popping out the tender bean. Set aside.

In a medium skillet over medium-low heat, warm the olive oil. Add the potatoes, fava beans, rosemary, and green garlic. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes, adding a little stock or water to moisten, if necessary. Remove from the heat and adjust the seasoning, adding cayenne if you choose. Serve warm or chilled.