I have a recipe that calls for fava beans, which I have never cooked or eaten before, and which I don't remember seeing in local markets.
The beans are acting more like a garnish than an ingredient in this dish, so, what would be an acceptable substitute? I'm told that fava beans are members of the pea family. Snow peas? Green beans? Lima or wax beans? I'm just looking for something more common in case I can't find favas in the morning.
"Frank Warner" <[email hidden]> wrote in message news:[email hidden]...
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I have a recipe that calls for fava beans, which I have never cooked or eaten before, and which I don't remember seeing in local markets.
The beans are acting more like a garnish than an ingredient in this dish, so, what would be an acceptable substitute? I'm told that fava beans are members of the pea family. Snow peas? Green beans? Lima or wax beans? I'm just looking for something more common in case I can't find favas in the morning.
-Frank
It might help to know the details of the dish, Frank. Fava beans are shaped like limas, with a similar consistency inside, but darker flavor.
"Frank Warner" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I have a recipe that calls for fava beans, which I have never cooked or eaten before, and which I don't remember seeing in local markets.
The beans are acting more like a garnish than an ingredient in this dish, so, what would be an acceptable substitute? I'm told that fava beans are members of the pea family. Snow peas? Green beans? Lima or wax beans? I'm just looking for something more common in case I can't find favas in the morning.
-Frank
It might help to know the details of the dish, Frank. Fava beans are shaped like limas, with a similar consistency inside, but darker flavor.
Right. Bon Appetit magazine, June 2006, Page 124. Tuna & Fava Crostini. The favas are blanched, skinned, oiled, and 3 or so are placed atop a tuna mixture spread on toasted baguette slices.
"Chibiabos" <[email hidden]> wrote in message news:[email hidden]...
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In article <[email hidden]>, JoeSpareBedroom
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"Frank Warner" <[email hidden]> wrote in message news:[email hidden]...
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I have a recipe that calls for fava beans, which I have never cooked or eaten before, and which I don't remember seeing in local markets.
The beans are acting more like a garnish than an ingredient in this dish, so, what would be an acceptable substitute? I'm told that fava beans are members of the pea family. Snow peas? Green beans? Lima or wax beans? I'm just looking for something more common in case I can't find favas in the morning.
-Frank
It might help to know the details of the dish, Frank. Fava beans are shaped like limas, with a similar consistency inside, but darker flavor.
Right. Bon Appetit magazine, June 2006, Page 124. Tuna & Fava Crostini. The favas are blanched, skinned, oiled, and 3 or so are placed atop a tuna mixture spread on toasted baguette slices.
-Frank
I've had that recipe in my file for years - they published it back in the 1990s, too. Tough substitution. Think of a large lima bean. Favas are 2-3 times that size, and medium-brown in color. So much for the visual. I'd say to hell with color, and go with one of the canned white beans, the bigger, the better. Maybe simmer them with the canning liquid very briefly with something to darken the flavor. A little bit of oregano, I think. You might also find canned fava beans, by the way.
The beans are acting more like a garnish than an ingredient in this dish, so, what would be an acceptable substitute? I'm told that fava beans are members of the pea family. Snow peas? Green beans? Lima or wax beans? I'm just looking for something more common in case I can't find favas in the morning.
"Chibiabos" <[email hidden]> wrote in message news:[email hidden]...
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In article <[email hidden]>, JoeSpareBedroom
Quoted message said:
"Frank Warner" <[email hidden]> wrote in message news:[email hidden]... >I have a recipe that calls for fava beans, which I have never cooked or > eaten before, and which I don't remember seeing in local markets. > > The beans are acting more like a garnish than an ingredient in this > dish, so, what would be an acceptable substitute? I'm told that fava > beans are members of the pea family. Snow peas? Green beans? Lima or > wax beans? I'm just looking for something more common in case I can't > find favas in the morning. > > -Frank
It might help to know the details of the dish, Frank. Fava beans are shaped like limas, with a similar consistency inside, but darker flavor.
Right. Bon Appetit magazine, June 2006, Page 124. Tuna & Fava Crostini. The favas are blanched, skinned, oiled, and 3 or so are placed atop a tuna mixture spread on toasted baguette slices.
-Frank
I've had that recipe in my file for years - they published it back in the 1990s, too. Tough substitution. Think of a large lima bean. Favas are 2-3 times that size, and medium-brown in color. So much for the visual. I'd say to hell with color, and go with one of the canned white beans, the bigger, the better. Maybe simmer them with the canning liquid very briefly with something to darken the flavor. A little bit of oregano, I think. You might also find canned fava beans, by the way.
Thanks much for the input. It gives me a place to start.
Thanks also for avoiding the Hannibal Lecter reference. 🙂
The beans are acting more like a garnish than an ingredient in this dish, so, what would be an acceptable substitute? I'm told that fava beans are members of the pea family. Snow peas? Green beans? Lima or wax beans? I'm just looking for something more common in case I can't find favas in the morning.
I have a recipe that calls for fava beans, which I have never cooked or eaten before, and which I don't remember seeing in local markets.
The beans are acting more like a garnish than an ingredient in this dish, so, what would be an acceptable substitute? I'm told that fava beans are members of the pea family. Snow peas? Green beans? Lima or wax beans? I'm just looking for something more common in case I can't find favas in the morning.
If the beans are a garnish you can use any beans or don't use beans at all... a few hard cooked egg slices would probably substitute just fine, maybe an improvement. So what is this dish that calls for a fava bean garnish... I'm guessing it's not a bowl of corn flakes.
"Frank Warner" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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I have a recipe that calls for fava beans, which I have never cooked or eaten before, and which I don't remember seeing in local markets.
I'd go for lima beans, sometimes called (at least here in Italy) white spanish beans Cannellini beans have a very similar taste as well Guido __________________________________________ http://www.yummyfood.net Quick and easy international recipes
"Frank Warner" <[email hidden]> wrote in message news:[email hidden]...
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In article <[email hidden]>, JoeSpareBedroom
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"Chibiabos" <[email hidden]> wrote in message news:[email hidden]...
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In article <[email hidden]>, JoeSpareBedroom <[email hidden]> wrote:
> "Frank Warner" <[email hidden]> wrote in message > news:[email hidden]... > >I have a recipe that calls for fava beans, which I have never cooked > >or > > eaten before, and which I don't remember seeing in local markets. > > > > The beans are acting more like a garnish than an ingredient in this > > dish, so, what would be an acceptable substitute? I'm told that fava > > beans are members of the pea family. Snow peas? Green beans? Lima or > > wax beans? I'm just looking for something more common in case I > > can't > > find favas in the morning. > > > > -Frank > > It might help to know the details of the dish, Frank. Fava beans are > shaped > like limas, with a similar consistency inside, but darker flavor.
Right. Bon Appetit magazine, June 2006, Page 124. Tuna & Fava Crostini. The favas are blanched, skinned, oiled, and 3 or so are placed atop a tuna mixture spread on toasted baguette slices.
-Frank
I've had that recipe in my file for years - they published it back in the 1990s, too. Tough substitution. Think of a large lima bean. Favas are 2-3 times that size, and medium-brown in color. So much for the visual. I'd say to hell with color, and go with one of the canned white beans, the bigger, the better. Maybe simmer them with the canning liquid very briefly with something to darken the flavor. A little bit of oregano, I think. You might also find canned fava beans, by the way.
Thanks much for the input. It gives me a place to start.
Thanks also for avoiding the Hannibal Lecter reference. 🙂
