Dilly Beans
6 cups water
1 cup pickling salt
6 cups distilled white vinegar
8 heads fresh dill weed
1/2 cup pickling spice
1/2 cup mustard seed
8 dried red chile peppers
16 cloves garlic, peeled
1 teaspoon alum
5 pounds fresh green beans, rinsed and trimmed
Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
Bring the water, pickling salt and vinegar to boil in a large pot. Reduce heat to low and keep at a simmer while you pack the jars. In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans vertically into the prepared jars. Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.
From: Allrecipes.com
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Best of everything veggie burgers
Bulgur veggie burgers with lime mayonnaise
All-Star Veggie Burgers
15.5 ounces canned garbanzo beans, drained and mashed
8 fresh basil leaves, chopped
1/4 cup oat bran
1/4 cup quick cooking oats
1 cup cooked brown rice
14-ounce package firm tofu
5 tablespoons Korean barbeque sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried sage
2 teaspoons vegetable oil
Stir together mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice to make a slightly dry mixture. Mash the tofu with your hands, squeezing out as much of the water as possible. Drain and repeat the process until most of water is removed. Stir barbeque sauce into tofu. Mix tofu and garbanzo bean mixture. Season with salt, pepper, garlic powder, and sage. Form patties and fry them in hot oil for about 5 minutes per side.
From: AllRecipes.com
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Best of Everything Veggie Burgers
1/2 cup (measured uncooked) brown rice, cooked
32 oz canned black beans, rinsed and drained
1 green bell pepper, halved and seeded
1 onion, quartered
1/2 cup sliced mushrooms
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese
2 eggs
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
1/2 cup dry bread crumbs, or as needed
Mash black beans in a large bowl with a fork until thick and pasty. Finely dice the bell pepper, onion, mushrooms, and garlic in a food processor. Stir into the mashed black beans. Process the brown rice and mozzarella cheese until combined. Stir into the bean mixture. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce, and add to bean mixture. Stir in the bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties. Place patties on lightly oiled foil, and grill until browned and heated through, about 8 minutes per side.
From: AllRecipes.com
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Bulgur Veggie Burgers with Lime Mayonnaise
1/2 cup chopped onion, divided
1 tablespoon olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
1.5 tablespoon soy sauce
3/4 cup walnuts (2 1/2 ounces)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread, toasted
Cook half of onion with 1/4 teaspoon salt in oil over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce. Finely chop bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor. Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill 10 minutes to 4 hours. To grill, brush patties all over with oil; oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total. For stovetop, fry in 1 Tbsp. oil in the same manner. Stir together mayonnaise, zest, and juice. Serve burgers open-faced on toast with lime mayonnaise.
From: Epicurious.com
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1/2 cup chopped onion
1 small carrot, grated
1/4 cup chopped celery
1 clove garlic, minced
1/4 pound prosciutto, finely chopped
1 tablespoon olive oil
6 cups chicken broth
3 cups tomato juice
2 cups red beans
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
2 teaspoons white sugar
salt and pepper to taste
1 (16 ounce) package ditalini pasta
Saute onions, carrots, celery, garlic and ham in olive oil in a large pot until onion is transparent. Add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar; season with salt and pepper. Simmer for 1 hour. Cook pasta in a separate pot until tender; drain. To serve, place pasta into separate serving bowls and ladle soup on top.
From: Allrecipes.com
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Fresh fava bean and pecorino salad
Shrimp and fava beans with thyme
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Fava Basics
Five pounds of unshelled favas will serve about four. Some recipes equate 1 pound of unshelled beans to 1 cup of shelled beans. This depends, of course, on size. To shell the beans, pull on the stem of the pod and unzip them, on both sides. But you're not done. Now take the shelled beans and drop them in boiling water for 30 seconds. Remove and plunge into ice water, and peel off the beans' waxy outer covering. Drain. Now, they are ready for use in recipes.
From: Left Foot Organics' CSA news, week 8 (July 21, 2011)
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Fresh Fava Bean and Pecorino Salad
2 pounds fresh fava beans (about 2 cups shelled beans)
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried leaf oregano
3 tablespoons fresh flat-leaf parsley leaves, snipped with scissors
1/8 teaspoon crushed red peppers (hot red pepper flakes), or to taste
8 ounces soft sheep's milk cheese such as a pecorino or a soft fresh goat's milk cheese, cut in smallcubes
Salt and freshly ground black pepper to taste
In a medium bowl, combine all ingredients, and toss to blend. Taste for seasoning and adjust if necessary.
From: Left Foot Organics' CSA news, week 8 (July 21, 2011)
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Shrimp and Fava Beans with Thyme
1 tablespoon olive oil
1 tablespoon butter
About 2 ounces firm, salty ham such as prosciutto, cut into tiny dice (about 1/3 cup)
1/4 teaspoon minced garlic
3/4 pound shrimp, shelled (or 10 ounces shelled shrimp)
1 pound fresh fava beans, shelled (about 1 cup)
1 teaspoon minced fresh thyme
Salt and pepper, to taste
Heat oil and butter in skillet over moderate heat. Add ham and garlic and toss for a minute. Add shrimp, favas and thyme, and toss just until shrimp become pink. Sprinkle with pepper and salt. Cover pan and cook on lowest heat possible for 1 to 2 minutes, or until shrimp are just cooked through and juices exude slightly. Serve immediately.
From: Left Foot Organics' CSA news, week 8 (July 21, 2011)
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Vitellian peas
8 oz. marrowfat or other dried peas, or 1 lb. fresh fava beans
(probably peeled)
3/4 inch fresh ginger root, peeled and chopped
2 tsp. chopped lovage or celery leaves
1/2 tsp. black pepper
3 egg yolks, cooked
3 Tbsp. honey (+ more to taste)
2 Tbsp. fish sauce
2/3 c white wine
1/3 c white wine vinegar
1 Tbsp. olive oil
Soak peas overnight in cold water, strain, and cover with fresh cold water. Bring to a boil and simmer until tender, 1 to 1.5 hours, adding more water if needed. Drain and beat (or puree in a food processer) until smooth. If using broad beans, boil 4-6 min., until tender, drain and puree. Pound ginger, lovage, and pepper in a mortar. Add egg yolks and pound until a smooth paste forms. Stir in honey and fish sauce until smooth. Flush out the mortar into a saucepan with the wine and vinegar; add oil and simmer gently for a few minutes. Add the peas and reheat. Add more honey if desired.
From: The classical cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, c1996.
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Whole Roasted Fava Beans
Fava beans
Olive oil
Salt
Pepper
Toss clean whole fava pods with olive oil, salt and pepper. Spread on a baking sheet in a single layerand roast at 450° for about 25 minutes, or until tender. (Timing depends on the size of the pods.) Put the roasted pods in a shallow bowl, and sprinkle with your finest sea salt. Serve to guests a la edamame, or if the pods are small and tender enough, eat them whole.
From: Left Foot Organics' CSA news, week 8 (July 21, 2011)
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