Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 They are wonderful. You mucy peel the outer and inner sking off of them. It's a bit of work but worth it. I steam them and make fava bean hummus. I toss them into seasoned rice about 8 minutes before it's done steaming. I add them to soups. KInd of like you would handle a lima bean in a recipe. Donna PuterWitch <puterwitch wrote: I bought some fava beans. They look weird. I want to try them, but I keep seeing Hannibal saying, " I ate his liver with some fava beans a fine Chianti " <shudder> anyone know how to make them, without the liver or the wine? - organic_homestead Monday, November 07, 2005 2:58 PM Re: ?? Lentils , J Rouge <spice_e_talula_rouge> wrote: > > So Lentils tast like meat? Or are they just versatile like soybean and tofu? > > Still haven't tried lentils yet. They kind of look weird... tiny flats round beans. > Speakign of food, I'm starving! > > J Lyn I wouldn't say that lentils taste like meat, but they do cook up a lovely broth by themselves. I never add boullion or salt to the water when cooking brown lentils. Oh, J Lyn, you must try them; they cook up so quickly 20-30 minutes and are very versatile. The other night I didn't know what to make, so I cooked up some lentils, sauteed some veggies and cooked up some barley, I topped everything with a dash of Braggs. It was filling, delicious and very simple. Denise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 so ya have to let them soak overnight? - purplepassion Monday, November 07, 2005 6:36 PM Re: Re: Chanda and jack in the fava bean stock They are wonderful. You mucy peel the outer and inner sking off of them. It's a bit of work but worth it. I steam them and make fava bean hummus. I toss them into seasoned rice about 8 minutes before it's done steaming. I add them to soups. KInd of like you would handle a lima bean in a recipe. Donna PuterWitch <puterwitch wrote: I bought some fava beans. They look weird. I want to try them, but I keep seeing Hannibal saying, " I ate his liver with some fava beans a fine Chianti " <shudder> anyone know how to make them, without the liver or the wine? - organic_homestead Monday, November 07, 2005 2:58 PM Re: ?? Lentils , J Rouge <spice_e_talula_rouge> wrote: > > So Lentils tast like meat? Or are they just versatile like soybean and tofu? > > Still haven't tried lentils yet. They kind of look weird... tiny flats round beans. > Speakign of food, I'm starving! > > J Lyn I wouldn't say that lentils taste like meat, but they do cook up a lovely broth by themselves. I never add boullion or salt to the water when cooking brown lentils. Oh, J Lyn, you must try them; they cook up so quickly 20-30 minutes and are very versatile. The other night I didn't know what to make, so I cooked up some lentils, sauteed some veggies and cooked up some barley, I topped everything with a dash of Braggs. It was filling, delicious and very simple. Denise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 http://www.oceanmist.com/favabeans.htm Here's fava into for you. I just pop them out of noth skins and steam until soft. You don't soak them, I always buy them frsh. I also take both kinds off and toss into soups or in with the rice just before it's done cooking. I have made fava bean hummus too. They are really good. Hope this link helps..... Hugs, Donna PuterWitch <puterwitch wrote: so ya have to let them soak overnight? - purplepassion Monday, November 07, 2005 6:36 PM Re: Re: Chanda and jack in the fava bean stock They are wonderful. You mucy peel the outer and inner sking off of them. It's a bit of work but worth it. I steam them and make fava bean hummus. I toss them into seasoned rice about 8 minutes before it's done steaming. I add them to soups. KInd of like you would handle a lima bean in a recipe. Donna PuterWitch <puterwitch wrote: I bought some fava beans. They look weird. I want to try them, but I keep seeing Hannibal saying, " I ate his liver with some fava beans a fine Chianti " <shudder> anyone know how to make them, without the liver or the wine? - organic_homestead Monday, November 07, 2005 2:58 PM Re: ?? Lentils , J Rouge <spice_e_talula_rouge> wrote: > > So Lentils tast like meat? Or are they just versatile like soybean and tofu? > > Still haven't tried lentils yet. They kind of look weird... tiny flats round beans. > Speakign of food, I'm starving! > > J Lyn I wouldn't say that lentils taste like meat, but they do cook up a lovely broth by themselves. I never add boullion or salt to the water when cooking brown lentils. Oh, J Lyn, you must try them; they cook up so quickly 20-30 minutes and are very versatile. The other night I didn't know what to make, so I cooked up some lentils, sauteed some veggies and cooked up some barley, I topped everything with a dash of Braggs. It was filling, delicious and very simple. Denise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 but mine are dried, are they still gonna be poppable? I just found out I have eaten them before, inthose cans of butterbeans that I put a candy sauce on, I thought they were limas, LOL. hugs, Chanda - purplepassion Monday, November 07, 2005 9:06 PM Re: Re: Chanda and jack in the fava bean stock http://www.oceanmist.com/favabeans.htm Here's fava into for you. I just pop them out of noth skins and steam until soft. You don't soak them, I always buy them frsh. I also take both kinds off and toss into soups or in with the rice just before it's done cooking. I have made fava bean hummus too. They are really good. Hope this link helps..... Hugs, Donna PuterWitch <puterwitch wrote: so ya have to let them soak overnight? - purplepassion Monday, November 07, 2005 6:36 PM Re: Re: Chanda and jack in the fava bean stock They are wonderful. You mucy peel the outer and inner sking off of them. It's a bit of work but worth it. I steam them and make fava bean hummus. I toss them into seasoned rice about 8 minutes before it's done steaming. I add them to soups. KInd of like you would handle a lima bean in a recipe. Donna PuterWitch <puterwitch wrote: I bought some fava beans. They look weird. I want to try them, but I keep seeing Hannibal saying, " I ate his liver with some fava beans a fine Chianti " <shudder> anyone know how to make them, without the liver or the wine? - organic_homestead Monday, November 07, 2005 2:58 PM Re: ?? Lentils , J Rouge <spice_e_talula_rouge> wrote: > > So Lentils tast like meat? Or are they just versatile like soybean and tofu? > > Still haven't tried lentils yet. They kind of look weird... tiny flats round beans. > Speakign of food, I'm starving! > > J Lyn I wouldn't say that lentils taste like meat, but they do cook up a lovely broth by themselves. I never add boullion or salt to the water when cooking brown lentils. Oh, J Lyn, you must try them; they cook up so quickly 20-30 minutes and are very versatile. The other night I didn't know what to make, so I cooked up some lentils, sauteed some veggies and cooked up some barley, I topped everything with a dash of Braggs. It was filling, delicious and very simple. Denise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 I eat butterbeans in the can. Those are fava? I have to research that. Humm. I have never seen a dried fava bean. I get them fresh from the middle eastern store and cook them. I shall look this up. PuterWitch <puterwitch wrote: but mine are dried, are they still gonna be poppable? I just found out I have eaten them before, inthose cans of butterbeans that I put a candy sauce on, I thought they were limas, LOL. hugs, Chanda - purplepassion Monday, November 07, 2005 9:06 PM Re: Re: Chanda and jack in the fava bean stock http://www.oceanmist.com/favabeans.htm Here's fava into for you. I just pop them out of noth skins and steam until soft. You don't soak them, I always buy them frsh. I also take both kinds off and toss into soups or in with the rice just before it's done cooking. I have made fava bean hummus too. They are really good. Hope this link helps..... Hugs, Donna PuterWitch <puterwitch wrote: so ya have to let them soak overnight? - purplepassion Monday, November 07, 2005 6:36 PM Re: Re: Chanda and jack in the fava bean stock They are wonderful. You mucy peel the outer and inner sking off of them. It's a bit of work but worth it. I steam them and make fava bean hummus. I toss them into seasoned rice about 8 minutes before it's done steaming. I add them to soups. KInd of like you would handle a lima bean in a recipe. Donna PuterWitch <puterwitch wrote: I bought some fava beans. They look weird. I want to try them, but I keep seeing Hannibal saying, " I ate his liver with some fava beans a fine Chianti " <shudder> anyone know how to make them, without the liver or the wine? - organic_homestead Monday, November 07, 2005 2:58 PM Re: ?? Lentils , J Rouge <spice_e_talula_rouge> wrote: > > So Lentils tast like meat? Or are they just versatile like soybean and tofu? > > Still haven't tried lentils yet. They kind of look weird... tiny flats round beans. > Speakign of food, I'm starving! > > J Lyn I wouldn't say that lentils taste like meat, but they do cook up a lovely broth by themselves. I never add boullion or salt to the water when cooking brown lentils. Oh, J Lyn, you must try them; they cook up so quickly 20-30 minutes and are very versatile. The other night I didn't know what to make, so I cooked up some lentils, sauteed some veggies and cooked up some barley, I topped everything with a dash of Braggs. It was filling, delicious and very simple. Denise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2005 Report Share Posted November 11, 2005 Oooh, Chanda, that is the very thing that keeps ME from trying favas too! <double shudder> That movie was the last scary thing I allowed myself to see. Not a moment too soon either. Wish I'd known about Empath people (which I've discovered I am one of) long before then; I'd have saved myself a lot of near heart attacks and sure panic attacks! I'm glad I'm not the only one who can't get past the Dr. Lecter scene...although I do feel sheepish about it... Bron On 11/7/05, purplepassion <thelilacflower wrote: > > They are wonderful. You mucy peel the outer and inner sking off of them. > It's a bit of work but worth it. I steam them and make fava bean hummus. I > toss them into seasoned rice about 8 minutes before it's done steaming. I > add them to soups. > KInd of like you would handle a lima bean in a recipe. > Donna > > PuterWitch <puterwitch wrote: > I bought some fava beans. They look weird. I want to try them, but I keep > seeing Hannibal saying, " I ate his liver with some fava beans a fine > Chianti " > <shudder> > > anyone know how to make them, without the liver or the wine? > - > organic_homestead > > Monday, November 07, 2005 2:58 PM > Re: ?? Lentils > > > , J Rouge > <spice_e_talula_rouge> wrote: > > > > So Lentils tast like meat? Or are they just versatile like soybean > and tofu? > > > > Still haven't tried lentils yet. They kind of look weird... tiny > flats round beans. > > Speakign of food, I'm starving! > > > > J Lyn > > I wouldn't say that lentils taste like meat, but they do cook up a > lovely broth by themselves. I never add boullion or salt to the water > when cooking brown lentils. Oh, J Lyn, you must try them; they cook up > so quickly 20-30 minutes and are very versatile. The other night I > didn't know what to make, so I cooked up some lentils, sauteed some > veggies and cooked up some barley, I topped everything with a dash of > Braggs. It was filling, delicious and very simple. > > Denise > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.