Caramelized Onions & Fava Beans (Broad Beans)

"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"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr
Ingredients:
6
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. This recipe was a great base recipe. I think it is my Portuguese tastebuds but you need also a little acid like lemon juice/flavored vinegar/red wine vinegar (I added lemon juice and quince vinegar after it tasted too bland) and some heat (I added paprika and a little sprinkle of red chiles after tasting too bland). The parmesan cheese was a very good addition as you wrote. As is, was too bland, but try adding the above and it tantalizes your tastebuds. Just only my opinion...Thank you!
     
  2. This is a good recipe, but I added a teaspoon of taragon to give it a little boost.
     
  3. Thanks for this recipe. I'm not a huge fan of beans and this dish was rather time consuming to prepare, however, the flavor was excellent. I added a little red wine vinegar after serving which added a little more kick.
     
  4. Really Reaaly Good. Was (strangely) out of parmesan so used a strong cheddar.... Worked really well and tasted great.
     
  5. This was very good, but a little bland for our taste. Maybe more butter and cheese would liven it up.
     
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Tweaks

  1. This is yummmmie. I subbed edamame for the favas just because that's what I had on hand and I skipped the butter. I'm positive it would be every bit as good with favas. I got lazy and just sprinkled the parmesan on the finished dish. I didn't broil it until browned. I think this is going to be the default recipe for both soybeans and favas around here. Thanks, Bergy. This is marvelous.
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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