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    You are in: Home / Recipes / Gabriel’s Sauteed Fava Beans Recipe
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    Gabriel’s Sauteed Fava Beans

    Gabriel’s Sauteed Fava Beans. Photo by NiseyNisey

    1/11 Photos of Gabriel’s Sauteed Fava Beans

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Julesong's Note:

    This basic method of cooking fava beans was taught to me by chef Gabriel Claycamp of Culinary Communion. When I was recently able to get ahold of fresh fava beans, I wanted to cook them in a way that highlighted the taste of the beans themselves, and here’s how Gabriel suggested I fix them. Although fresh fava beans are, as he said, about 70% waste (and the prep time is shelling and peeling), the remaining 30% after you’ve prepared and eaten them are *well* worth the effort! We loved them!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      First, shell the beans from the fava pods (I found it’s sometimes easier - especially if you're new to fava beans - to open the pods when you run the edge of a knife along the seam, cutting away the tough edge so that the pod halves come apart).
    2. 2
      In a large saucepan, bring water to a boil, then add salt – the amount depends on how much water you have, but it should be very salty, like seawater.
    3. 3
      In a bowl, combine ice and tap water to make ice water; set aside.
    4. 4
      Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
    5. 5
      Let the beans cool, then peel the outer skin from each of them.
    6. 6
      Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.
    7. 7
      Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.
    8. 8
      Season to taste with salt and freshly ground pepper, serve, and enjoy!
    9. 9
      Note: in choosing your fava beans, get the pods that are firm and fresh looking; also, if you’re feeling silly, have these along with your favorite liver dish and a nice Chianti.
    10. 10
      Note 2: once you've made these basic fava beans, you can add other delicious items such as caramelized onions or fennel, chunky fresh tomatoes, and/or a bit of chopped proscuitto.
    11. 11
      Note 3: I asked Gabriel if favas could be frozen effectively, and he said that yes, you can shuck them and blanch them for 1 minute at most, then freeze them in a single layer on a sheet in the freezer before putting them into bags; great bright green color and no mushiness in texture; thaw, peel, and use as usual.

    Ratings & Reviews:

    • on March 09, 2011

      55

      Just the directions you need to cook fava beans. Lots of prep time here for not a lot of finished product, but basic and tasty and really good for you.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2010

      55

      Yum! Cooked on the short side 'cause we like our veggies that way.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2008

      My, these were good. We didn't have REALLY fresh liver, so I served with fresh grouper (it was still flopping) and a nice Sauvignon Blanc as we thought Chianti inappropriate for the fish. Hannibal and I enjoyed it all very much and we thank you for this easy recipe. I only wish we could get fresh fava beans more often.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Gabriel’s Sauteed Fava Beans

    Serving Size: 1 (476 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 574.6
     
    Calories from Fat 88
    15%
    Total Fat 9.8 g
    15%
    Saturated Fat 4.2 g
    21%
    Cholesterol 15.2 mg
    5%
    Sodium 73.9 mg
    3%
    Total Carbohydrate 90.2 g
    30%
    Dietary Fiber 24.5 g
    98%
    Sugars 8.3 g
    33%
    Protein 34.7 g
    69%

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