What is Your Favorite Dried Bean to Cook?
Marilyn Sue McClintock
7 years ago
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What's your favorite fava bean recipe?
Comments (10)Mushroom and Tomato Polenta with Fava Beans Yield: Serves four to six 1 pound fava beans, shelled 1 tablespoon extra virgin olive oil 2 to 4 garlic cloves (to taste), preferably fresh green garlic, sliced thin Salt, preferably kosher salt, to taste 1/2 pound mushrooms, either regular or wild (or a combination), cleaned, trimmed and cut or torn in thick slices 1 teaspoon fresh thyme leaves 1/4 cup dry white or red wine 1 (14-ounce) can chopped tomatoes, with juice Slivered fresh basil 1/4 cup freshly grated Parmesan Polenta 1. Prepare the fava beans. Shell them while you bring a medium pot of water to a boil. Drop the beans into the water, and boil small favas for one minute, large favas for two, then transfer at once to a bowl of ice-cold water. Drain. Remove the skins, using your thumbnail to open up the skin at the spot where the bean is attached to the pod, then gently squeezing out the bean. 2. Make the polenta according to package directions, and while it is cooking prepare the mushrooms and tomatoes. 3. Heat the olive oil in a large, heavy skillet over medium heat, add the garlic and stir until fragrant, about 30 seconds. Stir in the mushrooms, thyme and 1/2 teaspoon salt. Cook, stirring often, until the mushrooms are moist and beginning to soften, about five minutes. Add the wine, turn up the heat and cook, stirring, until the liquid in the pan has reduced and glazed the mushrooms. Stir in the tomatoes, add salt and pepper to taste, and bring to a simmer. Cook uncovered, stirring often, until the tomatoes have cooked down (there should still be some liquid in the pan) and the mixture is fragrant, about 10 minutes. Add the skinned fava beans and continue to simmer for five to 10 minutes. Taste, adjust seasonings, and remove from the heat. 4. When the polenta is ready, remove from the heat, spoon onto plates and make a depression in the middle. Top with the mushrooms, favas and tomatoes, and sprinkle with basil and Parmesan. Serve at once....See MoreCook books--what's your favorite?
Comments (22)I was a bit of a fanatic for a few years when I finally got interested in cooking...I too haunted the library and bookstores for cookbooks. But then I ran across a marvelous book, "Impromptu Cooking" by Glenn Andrews. In it, she describes how she went from a strictly "follow the recipe" cook to one who can wing it. And best of all, encouraged me to try. I reread her book often...(she does include recipes and variations) but mostly for inspiration. First, you have to get all the basics of course, (and a favorite along those lines was, for me, Rene Verdon's "French Cooking for the American Table" for the "why" of things. I've still got quite a few cookbooks, but I've quit acquiring new ones ...or if I do succumb, pass it along after reading. Enjoy the Cooking Forum here and several other sites to get my "reading recipes" kicks nowadays. josh...See MoreWhat is your favorite use for left over cooked chicken?
Comments (26)this is one of my favs that I use with leftover or grilled chicken from the store - more of a warm weather meal. From The Splendid Table Almond Chutney Chicken in Lettuce Roll-Ups Ingredients: Chicken Salad: One 3-pound roasted chicken(take-out works here) 1 medium red onion, cut into 1/4-inch dice Grated zest of 1 large lemon Juice of 3 large lemons, or more to taste 2 jalapenos, seeded and minced, or hot sauce to taste 9-ounce jar Major Grey Chutney, cut into bite-size pieces if necessary 1/2 cup mayonnaise Salt and fresh-ground black pepper to taste 3 large stalks celery, cut into 1/4-inch dice 1 cup whole salted almonds, coarse chopped Lettuce Cups and Herbs: 1 large head Bibb lettuce, leaves separated, washed and dried 1 large bunch fresh basil, washed and dried 1 large bunch fresh coriander, washed and dried 8 radishes, thin sliced 1 large cucumber, peeled, seeded and sliced into thin rounds or 2-inch sticks Method: Pull the meat from the chicken carcass, discarding the skin and bones. Cut it into bite-sized pieces. In a large bowl combine the onions, lemon zest and juice, jalapeno, chutney, mayonnaise, salt, and pepper. Fold in the chicken. Taste the mix for lemon, mayonnaise, and herbs, adding more as needed. Let it stand 20 minutes to blend flavors, or refrigerate overnight. To serve, blend the celery and nuts into the chicken mixture. Mound the salad at one side of a big platter. Pile up the lettuce leaves at the other side, and cluster sprigs of herbs in the center. Tuck the radishes and cucumbers next to the herbs. Put a few herb leaves in the bottom of a lettuce "cup," top them with a spoonful of the salad, a slice each of radish and cucumber, and roll up. Here is a link that might be useful: Almond Chutney Chicken in Lettuce Roll-Ups...See MoreHelp with Cooking Mixed Dried Beans
Comments (6)All great help! I used a bit of everyone's advice and wound up with 3 burners going with beans! I cooked the 3 kinds of lentils separately along with some other smaller grains I can't name or say. The red lentils were split and disappeared during cooking. The adzuki beans were cooked separately because I was afraid they would turn everything pink (rightfully so!)and they were an in-between size. The other small red beans, garbanzo and navy beans were cooked together and kept their color. I froze most of them and used one batch of larger beans in soup and tried to make a cold salad out of the lentils, smaller beans and grains. Overnight, they became too salty! Am adding more cooked beans to them to dilute the salt. I added pressed garlic, chopped sweet onion, vinegar, lemon juice, oil and herbs but I'm not impressed yet. I'll have to keep working on getting the taste balanced better. If you have a favorite dressing for a cold bean salad like this, please share!...See More
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7 years agolast modified: 7 years agoMarilyn Sue McClintock thanked ravencajun Zone 8b TX
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7 years agolast modified: 7 years agoMarilyn Sue McClintock thanked mama goose_gw zn6OH
Marilyn Sue McClintock
7 years agoUser
7 years ago
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