Это предварительный просмотр рецепта "Mashed Favas with Warm Tomatoes and Feta".

Рецепт Mashed Favas with Warm Tomatoes and Feta
by Mark Bittman

Mashed Favas with Warm Tomatoes and Feta

Fava beans come in many forms, and you can use any of them in this recipe. If you have the time to cook a batch, dried favas (the most traditional) will give you a nuttier flavor and a deep, coffee-colored dish with complex flavors. (Buy split dried favas instead of whole, or you'll have to squeeze them out of their skins after you cook them,) Fresh or frozen shelled favas--the green ones that look like neon lima beans--have a brighter taste and are by far the most convenient.

Рейтинг: 4.7/5
Avg. 4.7/5 3 голоса
  США American
Приготовление: Порций: 4

Ингредиенты

  • 3 cups fresh, frozen or cooked dried fava beans
  • 1 cup stock, water, or bean cooking liquid
  • Juice of 1 lemon
  • Salt and black pepper
  • 1/4 cup olive oil
  • 1 red onion chopped
  • 2 tsp minced garlic
  • 4 ripe tomatoes, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh flat leaf parsley or mint for garnish
  • Lemon wedges

Инструкции

  1. Put the favas, 1/2 cup liquid, the lemon juice, and a sprinkling of salt and pepper in a large, deep skillet over medium heat. As the beans begin to heat, roughly mash and stir them with a potato masher or fork. If they begin to stick to the skillet, add more liquid--a little at a time--to loosen them to the consistency you like. Transfer the beans to a shallow serving bowl or platter.
  2. Wipe out the pan, add the oil, and return it to medium heat. When the oil is hot, add the onion, garlic and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the tomatoes, feta, and a sprinkle of salt and pepper and cook, stirring, only until the tomatoes are warmed through and the cheese softens, just another minute or 2. Spoon the tomato and feta mixture over the mashed favas, making sure to drizzle the pan juices over everything. Garnish with the herb and serve with lemon wedges.