The plant fava is rarely used today, although people are using it for thousands of years. It's a very good source of various good stuff, including minerals, for example magnesium, iron and potassium, B vitamins, fiber and even proteins. It's used for making flour as well, and this flour may improve the taste of other flours you use. Find out how to cook fava beans, and to use them to add flavor to your usual dishes.
There are several ways of preparing them. If you have freshly picked pods, you have to remove them from these pods first. You will find four or five of them in each pod. You should put them into water and bring the water to boil. Cook them for 30 to 60 seconds. Drain them immediately and place into a bowl of ice cold water.
They have waxy and hard shell that has to be peeled of first. It looks like it will take a lot of time, but it is actually quite easy and the shell will simply fall of under your fingers. Shiny and lovely green, once peeled they will find place in various salads and other dishes, and can also be additionally cooked or steamed to become softer.
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.
If you have larger quantities, it's best to keep them frozen, previously cooked and peeled. Dried ones may stay as they are, stored in boxes. Anyway, maybe it would be better to cook and peel them first, and to keep them frozen. It takes quiet a long time to do this, and it would be much easier to have them already prepared, when you get in a mood for making some specialties.
There are several ways of preparing them. If you have freshly picked pods, you have to remove them from these pods first. You will find four or five of them in each pod. You should put them into water and bring the water to boil. Cook them for 30 to 60 seconds. Drain them immediately and place into a bowl of ice cold water.
They have waxy and hard shell that has to be peeled of first. It looks like it will take a lot of time, but it is actually quite easy and the shell will simply fall of under your fingers. Shiny and lovely green, once peeled they will find place in various salads and other dishes, and can also be additionally cooked or steamed to become softer.
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.
If you have larger quantities, it's best to keep them frozen, previously cooked and peeled. Dried ones may stay as they are, stored in boxes. Anyway, maybe it would be better to cook and peel them first, and to keep them frozen. It takes quiet a long time to do this, and it would be much easier to have them already prepared, when you get in a mood for making some specialties.
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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.
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