Either Bean Succotash

[Guest guest]

This is very good using either of the 3 beans.

Fawnette

 

Either Bean Succotash

 

3 pounds fresh fava beans, shelled and then peeled or

use endaname aka soy beans or thawed lima beans

4 ears corn, shucked

2 tablespoons butter or matgarine

4 shallots, minced or 1/2 an onion minced

2 cloves garlic, minced

1/2 cup heavy cream or a soy creamer will work

salt and freshly ground black pepper to taste

1/2 cup chopped Italian parsley or cilantro

 

Fill a bowl with water and ice. Bring a pot of salted water to a boil. Add favas

to boiling water and blanch for 45 seconds to 2 minutes depending on their size.

Drain beans and transfer them immediately to ice bath; drain well. To peel, use

a fingernail to make a slit in the skin, then squeeze beans out into a bowl.

Break corn cobs in half. Stand each half on cutting board, flat end down, and

slice off kernels with a sharp knife.

In a small saucepan over medium low heat, melt 1 tablespoon butter. Add shallots

and saute until translucent and soft, about 5 minutes. Add garlic and saute for

1 minute longer. Add cream, increase heat, and bring to a simmer. Turn off heat

and season with salt and pepper.

In a skillet over medium high heat, melt remaining tablespoon of butter. Add

corn kernels and cook for about 30 seconds, stirring. Add fava beans, cream and

shallot mixture, and parsley and bring to a simmer. Cook until cream has

thickened slightly, about 1 minute. Add more salt and pepper to taste. Yields 6

servings.

 

 

 

 

 

 

[Guest guest]

I've made something similar to this with grape tomatoes.  Awesome!

 

 

 

 

Fawnette Larson <yogiyogabear

gourmet-soups-stews-side_dishes-and-dinner_pies

Thursday, October 2, 2008 1:48:56 PM

Either Bean Succotash

 

 

This is very good using either of the 3 beans.

Fawnette

 

Either Bean Succotash

 

3 pounds fresh fava beans, shelled and then peeled or

use endaname aka soy beans or thawed lima beans

4 ears corn, shucked

2 tablespoons butter or matgarine

4 shallots, minced or 1/2 an onion minced

2 cloves garlic, minced

1/2 cup heavy cream or a soy creamer will work

salt and freshly ground black pepper to taste

1/2 cup chopped Italian parsley or cilantro

 

Fill a bowl with water and ice. Bring a pot of salted water to a boil. Add favas

to boiling water and blanch for 45 seconds to 2 minutes depending on their size.

Drain beans and transfer them immediately to ice bath; drain well. To peel, use

a fingernail to make a slit in the skin, then squeeze beans out into a bowl.

Break corn cobs in half. Stand each half on cutting board, flat end down, and

slice off kernels with a sharp knife.

In a small saucepan over medium low heat, melt 1 tablespoon butter. Add shallots

and saute until translucent and soft, about 5 minutes. Add garlic and saute for

1 minute longer. Add cream, increase heat, and bring to a simmer. Turn off heat

and season with salt and pepper.

In a skillet over medium high heat, melt remaining tablespoon of butter. Add

corn kernels and cook for about 30 seconds, stirring. Add fava beans, cream and

shallot mixture, and parsley and bring to a simmer. Cook until cream has

thickened slightly, about 1 minute. Add more salt and pepper to taste. Yields 6

servings.