Howcast

How to Cook Fava Beans

Howcast — Thu, 30 Dec 2010 09:45:44 +0000

Instructions

Step 1: Shell the beans Shell the fava beans, discard the pods, and then remove the peels from the beans by slitting them with a knife and popping out the beans. Then you can cook them until they’re soft by boiling them in salted water, blanch them by boiling them and then submerging them in ice water, or steam them for 10 minutes.
Step 2: Pair them with stewed baby artichokes Pair the fava beans with stewed baby artichokes. Remove the outer leaves from the artichokes, trim and peel the stems, rub them with lemon, and place them in a bath of 4 cups water with 3 tablespoons lemon juice.
Step 3: Saute leek and garlic Heat 2 teaspoons olive oil over medium heat. Then add the chopped leek, three cloves crushed garlic, a teaspoon salt, and a quarter teaspoon each black pepper and red pepper flakes. Cook for two minutes.
Step 4: Add artichokes and beans Add the artichokes, lemon water, and four sprigs each flat parsley and thyme. Reduce the heat and simmer for 15 minutes. Add the beans, cook for three minutes, and serve hot.
TIP: Serve with pita bread for dipping and scooping.
Step 5: Make a salad Toss 1 pound cooked fava beans and 2 cups cooked corn kernels with a sliced cucumber, 1/2 cup thinly sliced red onion, 2 tablespoons chopped parsley, and 2 ounces crumbled feta cheese. Serve with a Mediterranean vinaigrette.
TIP: You can find many Mediterranean vinaigrette recipes online.
Step 6: Make succotash Make succotash by sauteing 2 tablespoons finely diced white onion in 2 tablespoons olive oil over low heat. When the onion is translucent, raise the heat and add a peeled, seeded, and chopped cucumber. Cook for six minutes.
Step 7: Add corn and beans Add 1 cup corn kernels and cook for two minutes. Add 1 cup cooked fava beans, 1/2 cup diced red bell pepper, and salt and pepper to taste. Cook for two more minutes, add two teaspoons fresh, chopped tarragon, and serve.
Step 8: Pour the beans into a pot and bring to a boil. Mix them well and add one chopped onion, one diced tomato, 1 tablespoon olive oil, 1 tablespoon ground cumin, 1/4 cup chopped parsley, 1/4 cup lemon juice, salt and pepper, and ground red pepper to taste.
Step 9: Boil and cook the mixture Bring the mixture back to a boil, and then reduce the heat to medium. Let the mixture cook for five minutes and serve warm with grilled pita bread.
FACT: Many ancient societies thought fava beans possessed spiritual and magical properties.

You Will Need

Fava beans
2 1/4 pounds baby artichokes
Lemon juice
Olive oil
Leek
Garlic
Salt and pepper
Red pepper flakes
Flat leaf parsley
Thyme
Pita bread
Corn
2 cucumbers
Onions
2 oz. feta cheese
Mediterranean vinaigrette
Red bell pepper
Tarragon
Tomato
Ground cumin

How to Make Fava Bean Salad

Howcast — Tue, 09 Nov 2010 13:01:34 +0000

Instructions

Step 1: Add ice water to bowl; boil water in pot Fill a large mixing bowl with ice and water and set aside. Add water to a large pot and bring it to a boil on the stove over medium-high heat.
Step 2: Boil beans 2-4 minutes; transfer to ice water Add the fava beans to the boiling water, and cook for two to four minutes, or until tender. Use a slotted spoon to transfer the beans to the bowl of ice water, and let them cool completely.
TIP: Buy the freshest fava beans in the spring, when they are young and tender.
Step 3: Drain beans; remove outer shells Drain the beans in a colander and remove the outer shells. Place the shelled beans in a medium mixing bowl, and set aside.
Step 4: Combine lemon juice, garlic, and olive oil Whisk together the lemon juice, garlic, and olive oil in a small bowl to make a vinaigrette. Add salt and pepper to taste.
Step 5: Mix beans and vinaigrette Pour the vinaigrette into the medium bowl with the beans, and mix well.
TIP: Add other diced vegetables to the salad. Toss in cucumbers, onions, or corn for added nutrition and flavor.
Step 6: Add cheese and parsley Stir in the cheese and sprinkle the salad with fresh parsley. Serve with a sliced baguette or with roasted chicken for a tasty spring-time meal.
FACT: China produces about 60 percent of the world’s fava beans.

You Will Need

4 c. shucked fresh fava beans
1/4 c. lemon juice
2 tbsp. minced garlic
1/4 c. olive oil
1/4 lb. thinly shaved Manchego cheese
Salt
Pepper
2 tbsp. finely chopped flat leaf parsley
Sliced baguette or with roasted chicken
Diced cucumbers
onions
or corn (optional)

How to Cook Pinto Beans

Howcast — Thu, 08 Apr 2010 17:45:45 +0000

Instructions

Step 1: Clean the dry beans Remove any stones from the dried beans, and then rinse them completely free of dirt.
Step 2: Soak the beans Place the beans in a pot with 3 inches of water covering them. Let the beans soak overnight.
TIP: If you have a slow cooker, cook the beans for eight hours on low heat without pre-soaking.
Step 3: Replace the water Pour out the water and replace it with enough water to cover the beans by an inch.
Step 4: Cook the beans Bring the beans to a boil. Then reduce the heat and allow them to simmer for 4 hours. Check the beans periodically to make sure there is still water in the pot.
FACT: The name “pinto” means “painted” in Spanish, and refers to the beans’ reddish brown and beige coloring.

You Will Need

Pinto beans
A pot
Water
A slow cooker (optional)

How to Make Edamame

Howcast — Fri, 20 Mar 2009 09:05:34 +0000

Instructions

Step 1: Fill pot & put on stove Fill the pot three-quarters full with fresh, cold water, and put it on stove on high heat.
Step 2: Add salt Add 3 tablespoons of salt to the water.
Step 3: Reduce heat & cook When the water comes to a boil, reduce the heat to medium high, add the edamame pods, and cook for 5 minutes.
Step 4: Turn off stove & place colander Turn the stove off and place a colander in the sink.
Step 5: Drain & cool Pour the hot water and edamame into a colander, and run cold water over the cooked edamame to cool it.
Step 6: Place in dish Place the cooled, drained edamame in a dish.
TIP: If you like, sprinkle the pods with coarse sea salt.
Step 7: Eat To eat, press the pods between your fingers to push the beans out, or put two-thirds of the pod in your mouth and, clamping your teeth gently over the pod, pull it out, popping the beans into your mouth.
TIP: If you want to use edamame in a salad, cook them first and then shell them all by hand—trying to shell an uncooked edamame is like trying to take food from a sumo wrestler.
Step 8: Discard pods Discard the pods into another dish—nobody likes reaching for an edamame and coming up with an empty shell!
FACT: Although soybeans are native to southeast Asia, the U.S. is the world’s largest producer of the bean, primarily used to make vegetable oil and as animal—not human—feed.

You Will Need

A 3- or 4-quart pot
Water
3 tbsp. salt
1 lb. edamame in pods
frozen or fresh
A colander
A sink
2 dishes or bowls
Coarse sea salt