CARAMELIZED ONIONS & FAVA BEANS (BROAD BEANS) RECIPE ...
These beans are so delicious - fresh are best but they are a bit of a workup to clean & prepare. You may also use canned or frozen. Double or triple the recipe as you wish. Preparation time is for fresh beans - for canned or frozen it is apprx 15 minutes
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- If you are using fresh- shell the beans, add to boiling water, cook for apprx 10 minutes, dash into cold water and remove outer membrane from each bean.
- If you are using frozen ensure they are cooked.
- Canned are ready as is.
- Heat the oil& Butter in a skillet add onions and garlic saute over medium heat until the onions are golden brown apprx 20 minutes.
- Add Fava beans, cook until heated through.
- Place beans& Onions in an oven proof dish.
- Sprinkle with cheese and broil until cheese is golden.
- You may make this dish ahead up to where you add the beans to the onions, place beans and onions in casserole dish, sprinkle with cheese and 25 minutes before serving pop into a 350F oven, broil for last few minutes to brown the cheese.
Nutrition Facts : Calories 612.9, FatContent 8.9, SaturatedFatContent 3.6, CholesterolContent 13.8, SodiumContent 191.7, CarbohydrateContent 97.7, FiberContent 25.6, SugarContent 11.6, ProteinContent 39.2
FAVA BEAN PIEROGI WITH BACON (RECIPE!) | POLONIST
This regional Fava Bean pierogi recipe makes the most out of their buttery texture and that fresh, green flavour.
Provided by Polonist
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 30
Number Of Ingredients 18
Steps:
- Place the beans on a strainer and rinse them thoroughly under running cold water.
- Bring half a gallon of water (2 litres) into a boil. Add salt and sugar (a teaspoon of each) and stir it in.
- Drop the beans into the boiling water. As soon as the water boils again, reduce the heat. You can cover the pot with a lid, but that’s not necessary.
- Usually I cook fava beans for 6-8 minutes, but for this recipe we want them to be softer - 15 minutes should be enough.
- Once cooked, move the beans over onto a strainer again and rinse them under running cold water. Leave on the strainer to cool.
- Peel the onion and dice it finely. Do the same with bacon. [Side note: you can double the amount of onion and bacon, to use as a pierogi topping / garnish]
- Melt a tablespoon of butter on a skillet / frying pan. Add in diced onion and bacon. Fry together on a medium heat, stirring occasionally, until lightly browned. Set aside.
- Grind the fava beans using a food processor, immersion blender or a meat grinder (using the smallest holes), until smooth and lump-free. I usually grind them unpeeled, but you can peel them beforehand.
- Combine ground beans with fried diced onion and bacon. Season with two generous pinches of salt, freshly ground black pepper and a tablespoon of dried lovage.
- Sift the flour into a large bowl, add a teaspoon of salt.
- Make a well in your pile-up flour. Add in an egg and a tablespoon of sour cream.
- Using your left hand, start combining the wet ingredients with the flour. Then gradually start pouring in warm water (that’s what our clean right hand is for :)), observing how the flour absorbs the liquids. If you feel like the dough turns too sticky, that means it has had enough water, don’t add any more.
- Shape the dough into a ball and place it in a bowl to rest. Cover with a cloth and set aside for 15 minutes.
- Divide the dough into four parts, cover three of them with a cloth and set aside. Roll out one part thinly (1/16”-1/8"; about 2 - 3 mm), lightly sprinkling the dough with flour if necessary.
- Use a small glass to cut out circles. Stretch them a little between your fingers, then place one heaped teaspoon of the bean stuffing in the center.
- Fold in half and stick the edges together, and place on the board. Continue until you’re out of dough and filling.
- In a large cooking pot, bring salted water (at least half a gallon -2 litres - ideally more) to a boil.
- When the water is boiling, drop in the first batch of pierogi (about 10 - 12 dumplings at the time).
- As soon as the water starts boiling again, reduce the heat to medium, cover with a lid and cook for about 2 minutes (counting from the time they float to the surface).
- Fish pierogi out, one by one, onto a plate with a slotted spoon.
- Plate the pierogi, covering with a touch of melted butter. Sprinkle chopped herbs on top. Serve while hot.
Nutrition Facts : Calories 532 calories, CarbohydrateContent 85 grams carbohydrates, CholesterolContent 64 milligrams cholesterol, FatContent 14 grams fat, FiberContent 6 grams fiber, ProteinContent 19 grams protein, SaturatedFatContent 7 grams saturated fat, ServingSize 5, SodiumContent 1410 grams sodium, SugarContent 9 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat
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