How To make Fava Bean And Salt Cod Salad
Ingredients
4
oz
salt cod
2-2 1/2
pound
beans, young fava, shelled, peeled
1/4
cup
olive oil
2
tablespoon
savory, winter, or thyme, fresh, chopped
1
pepper, freshly ground, to taste
1
salt, to taste
4
each
tomatoes, ripe, peeled, seeded, chopped
Directions:
Soak the salt cod overnight in a large bowl of cold water. The next day, drain the cod, add fresh water and let soak for 2 hours. Drain, add fresh water and let soak 2 hours longer. The amount of soaking time needed to leach the salt from the fish will vary.
Bring 4 cups of water to a shimmering simmer in skillet just large enough to hold the fish. Add the fish and poach until barely cooked through (it should flake easily), about 5 minutes. Do not boil.
Remove fish and drain well, then flake it.
Cook the favas in 4 cups boiling water until just tender, about 10 to 15 minutes. Drain.
Combine the olive oil, thyme or savory, pepper and salt (if desired). Toss with the favas.
Arrange equal portions of the dressed beans, faked fish and chopped tomatoes on individual salad plates.
Serves 4.
PER SERVING: 285 calories, 21 g protein, 75 g fat (2 g saturated), 37 mg cholesterol, 323 mg sodium, 4 g fiber.
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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Seared Sea Scallops With Fresh Fava Bean Puree
Seared Sea Scallops With Fresh Fava Bean Puree
2.5 pounds fresh fava beans, shelled
1/4 cup chicken broth, homemade or low-sodium canned
1/3 cup heavy cream
1.75 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons olive oil
1 1/2 pounds sea scallops
1 tablespoon fresh lemon juice
4 teaspoons coarsely chopped Italian parsley
PREPARATION
Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Place beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.
FAVA BEAN SOUP
FAVA BEAN SOUP
3 cups fava beans without skin
1 onion,chopped
1 tbsp garlic chopped
1 cup celery, chopped
4 potatoes, cubed
2 carrots cubed
½ cabbage chopped
1 link linguiça
2 pork bones,salted
2 tbsp olive oil
Water to top off the vegetables or stock
Pasta optional
Salt and pepper to taste
In a pot, sautéed onion, garlic in olive oil for 1 minutes. Add bones, linguiça and water. Bring to boil until meat falls apart from the bones. Add celery,fava beans, potatoes,cabbage and carrots. Add salt and pepper. Cook until all vegetables are cooked. Add pasta if you want.
Note: you can add fresh fennel bulb and the SOPA
DE FEIJÃO FAVA
3 xícaras de favas sem pele
1 cebola picada
1 colher de sopa de alho picado
1 xícara de aipo picado
4 batatas, em cubos
2 cenouras em cubos
½ repolho picado
1 link linguiça
2 ossos de porco, salgados
2 colheres de sopa de azeite
Água para completar os vegetais ou caldo
Massa opcional
Sal e pimenta a gosto
Em uma panela, refogue a cebola, o alho no azeite por 1 minuto. Adicione ossos, linguiça e água. Deixe ferver até que a carne se desfaça dos ossos. Adicione o aipo, fava, batata, repolho e cenoura. Adicione sal e pimenta. Cozinhe até que todos os vegetais estejam cozidos. Adicione macarrão se quiser.
Nota: você pode adicionar o bulbo de erva-doce fresco e as folhas