RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Fava-Bean Collection (2) - pareve
"The Bible contains many references to eating the fruits of the earth, the produce of the field and the grain harvest. The Talmud says man should not eat meat unless he craves it, and even then, he should eat it only occasionally and sparingly. Some believe the generations spanning from Adam to Noah owed their longevity to a vegetarian diet. Many vegetarian recipes are as tasty and satisfying as their meat counterparts, with grains, vegetables and fruits adding texture and nutrients. Grain dishes, plain by nature, can be delightfully enhanced with herbs and spices. Fava beans, used in the Fava Bean Casserole, are indigenous to Europe and featured regularly in Mediterranean cooking. Also called broad beans, they are best when used fresh: An assertive, nutty flavor and firm texture are certainly worth the effort of shelling and peeling. (If using fresh fava beans, 2-1/2 pounds equals 2 cups cooked.) The Fava Balls make wonderful snacks or appetizers, delicious with or without a dipping sauce." Lita alotzkar@home.com - - - - - - - - - - - - - - - - - - - FAVA BEAN CASSEROLE Serves 6-8 2 shallots 3-4 cloves garlic, minced 1 Tbs. oil 14-1/2 ounce can fava beans 1 cup white wine 1 cup peas (fresh or frozen) 12 oz. pkg. pasta (tubular or twisted), cooked, drained 2 Tbs. chopped parsley (spices may be added) Sauté shallots and garlic in oil. Add fava beans and white wine and cook 2-3 minutes. Add peas and cooked pasta and toss until well combined. Season to taste with salt and pepper. - - - - - - - - - - - - - FAVA BALLS Makes about 24 2 cups cooked fava beans (or 1-1/2 cans, rinsed and drained) 1 Tbs. olive oil 1 cup finely chopped red pepper 2 green onions, finely chopped 1 clove garlic, mashed 1 Tbs. chopped parsley 1/2 cup shredded parmesan cheese 1/2 cup plain bread crumbs Mash beans. Sauté pepper, green onion, garlic and parsley until pepper is tender. Add cheese and bread crumbs and mix well. Shape into medium-size balls. Heat in skillet for about 7 minutes or until warm. Serve with barbecue sauce, ketchup or other dipping sauce as desired. Northern California Jewish Bulletin, Betty Newman
