Comments on: Favas Suck (-otash)!

By: mmmmmm

mmmmmm — Thu, 24 Sep 2009 18:18:06 +0000

I love Fava Beans…..here’s a tip to save lots of time.
Add 1 Tblspoon of Salt to a pot of boiling water.
Toss in the Favas….pods and all.
Reduce heat and cook about 20 minutes.
Let them cool slightly, squirt the beans from the pods.
EAT!
In So.California we plant Fava or Broad Beans in early November and you won’t believe what a crop you can produce.

By: Chelsea

Chelsea — Thu, 07 May 2009 20:24:23 +0000

Thank you for feeling my pain. I spent more than an hour and a half last night shucking 2-3 lbs. of the pods, boiling then ice cooling the beans, and cutting open the stupid casing. All for about 1 cups of beans. I made a pasta with them and told my husband to enjoy it because I was never ever cooking with fresh fava beans again. What a joke! Nice blog!

By: Spring Green Veggie Pasta « local kitchen

Spring Green Veggie Pasta « local kitchen — Thu, 07 May 2009 03:40:23 +0000

[...] them the last few years. I was a little daunted by all the various descriptions of what a pain in the butt they are; with all the moaning over the “double-shuck” you’d think no one [...]

By: Roger

Roger — Sat, 28 Feb 2009 04:45:02 +0000

I recently also discovered frozen fava beans in the frozen veggie section of local hispanic grocery stores in DC area. The instructions had some exotic recipe that called for adding several other products I didn’t recognize but basically tomatoes and spices were added and cooked with water for 45 minutes.

So I improvised and found something by accident quite delicious. I add olive oil or bacon fat if handy – about a tablespoon of either, in a large pot and add the beans and cover with water. Add salt, and paprika and tumeric, a few shakes each – about half teaspoon each. add cracked black pepper, cook for about 45 minutes adding more water to cover at 18 minutes and again at 36 minutes. During last 9 to 10 let the water cook mostly off to leave a thick paste of the olive oil and the mushes cooking out of the favas- just enough to make a tasty light sauce covering. Lately I also started adding a single chipotle pepper and half tbs of adobo. I freeze the chipotles in single chipotle servings with a little adobo in freezer since more than one in a recipe is generally too hot. Mash this in early into the water so that it spreads evenly during the cooking process. Me and my chocolate lab both can’t get enough of them. I add them in handfuls to salads after cooking this way also.

By: Helen

Helen — Fri, 30 Jan 2009 19:04:51 +0000

We grow loads of favas, but here in NZ we call them Broad beans. They are so easy to grow, and such prolific producers, that I can’t imagine why they are so expensive! This year I harvested about 40 kilos of the little sweeties. As our corn is now ready, I will make this yummy looking succotash. Thanks for the inspiration.

By: Photo: Food Photography With Flashes and Favas

Photo: Food Photography With Flashes and Favas — Fri, 13 Jun 2008 16:10:22 +0000

[...] Cookography. I took these photos back when I was working on my post on fava beans and how much they suck. I am hopeful this gives you a better idea of what goes into taking the photos, figure out how you [...]

By: Julie :: Tenerife

Julie :: Tenerife — Fri, 06 Jun 2008 16:39:39 +0000

LOL! Found my way here because I was looking for a recipe for FROZEN fava beans. First time in my life I bought the damn things and I avoided a trip to Tijuana. How cool is that?

What a cool site by the way. Love the pictures and the recipes.

By: steamy kitchen

steamy kitchen — Sun, 01 Jun 2008 12:53:43 +0000

you are too funny! love this post.