I have never had them and my husband brought some home the other
day. He wants me to put them in a tagine with lamb.

I did a little googling but didn't really find anything helpful. How
long should they cook? Do you peel them? He said to peel but I read
you don't have to. This from the guy who says you don't have to peel
fava beans.

They are on the small side - at least in my opinion - maybe slightly
larger than a golf ball.

Tracy

Tracy wrote:

> I have never had them and my husband brought some home the other day. He
> wants me to put them in a tagine with lamb.
>
> I did a little googling but didn't really find anything helpful. How long
> should they cook? Do you peel them? He said to peel but I read you don't
> have to. This from the guy who says you don't have to peel fava beans.
>
> They are on the small side - at least in my opinion - maybe slightly
> larger than a golf ball.

They don't *have* to be cooked at all. I do peel them, but as you say it's
not necessary.

Given the size you describe (which is actually a bit on the large size for
sunchokes), I'd cut them in half and cook them about 20 minutes in the
tagine. They'd still have a bit of texture at that point, but wouldn't be
crisp.

Bob

Tracy wrote on Tue, 26 Oct 2010 11:42:27 -0400:

> I did a little googling but didn't really find anything
> helpful. How long should they cook? Do you peel them? He said to peel
> but I read you don't have to. This from the guy who
> says you don't have to peel fava beans.

> They are on the small side - at least in my opinion - maybe
> slightly larger than a golf ball.

Jerusalem artichokes are something that I like but unpeeled Fava beans
might as well be wrapped in newsprint from their texture. Generally, I
don't think Fava beans are worth the trouble or expense (there's more
pod than bean) and I'll stick to frozen Limas.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 10/26/2010 11:52 AM, Bob Terwilliger wrote:
> Tracy wrote:
>
>> I have never had them and my husband brought some home the other day. He
>> wants me to put them in a tagine with lamb.
>>
>> I did a little googling but didn't really find anything helpful. How long
>> should they cook? Do you peel them? He said to peel but I read you don't
>> have to. This from the guy who says you don't have to peel fava beans.
>>
>> They are on the small side - at least in my opinion - maybe slightly
>> larger than a golf ball.
>
> They don't *have* to be cooked at all. I do peel them, but as you say it's
> not necessary.
>
> Given the size you describe (which is actually a bit on the large size for
> sunchokes), I'd cut them in half and cook them about 20 minutes in the
> tagine. They'd still have a bit of texture at that point, but wouldn't be
> crisp.
>
> Bob
>
>
>

Thank you. This is very helpful!
Will be cooking them tonight.

Tracy

On 10/26/2010 12:14 PM, James Silverton wrote:
> Tracy wrote on Tue, 26 Oct 2010 11:42:27 -0400:
>
>> I did a little googling but didn't really find anything
>> helpful. How long should they cook? Do you peel them? He said to
>> peel but I read you don't have to. This from the guy who
>> says you don't have to peel fava beans.
>
>> They are on the small side - at least in my opinion - maybe
>> slightly larger than a golf ball.
>
> Jerusalem artichokes are something that I like but unpeeled Fava
> beans might as well be wrapped in newsprint from their texture.
> Generally, I don't think Fava beans are worth the trouble or expense
> (there's more pod than bean) and I'll stick to frozen Limas.
>

I can get frozen fava beans and the skins come right off after
covering them in boiling water for a minute.

The skins don't bother me too much if the favas are fresh. They are
kind of a pain to peel and the ratio of pod to bean is as you say.
But I peel chick peas and favas are easy compared.

Tracy

On Tue, 26 Oct 2010 11:42:27 -0400, Tracy > wrote:

> I have never had them and my husband brought some home the other
> day. He wants me to put them in a tagine with lamb.
>
> I did a little googling but didn't really find anything helpful. How
> long should they cook? Do you peel them? He said to peel but I read
> you don't have to. This from the guy who says you don't have to peel
> fava beans.
>
> They are on the small side - at least in my opinion - maybe slightly
> larger than a golf ball.
>
I've only ever steamed them and I always peel them (I peel carrot too,
because skin can be bitter if nothing else). They cook pretty fast
but if you left them whole and added them the last 20 minutes or so,
they'll probably do just fine.

How to cook -
http://homecooking.about.com/od/howt...nchoketips.htm



--

Never trust a dog to watch your food.

On Tue, 26 Oct 2010 12:27:13 -0400, Tracy > wrote:

> I can get frozen fava beans

Lucky you! http://chowhound.chow.com/topics/610711

--

Never trust a dog to watch your food.

In article >,
Tracy > wrote:

> I have never had them and my husband brought some home the other
> day. He wants me to put them in a tagine with lamb.
>
> I did a little googling but didn't really find anything helpful. How
> long should they cook? Do you peel them? He said to peel but I read
> you don't have to.

However you prepare them, raw of cooked, they contain inulin (NOT
inSulin), which gives many folks a bad case of gas.

Isaac

"isw" > wrote in message
]...
> In article >,
> Tracy > wrote:
>
>> I have never had them and my husband brought some home the other
>> day. He wants me to put them in a tagine with lamb.
>>
>> I did a little googling but didn't really find anything helpful. How
>> long should they cook? Do you peel them? He said to peel but I read
>> you don't have to.
>
> However you prepare them, raw of cooked, they contain inulin (NOT
> inSulin), which gives many folks a bad case of gas.

That's what they did to me. I ate them raw. I've heard that the effect can
be less when cooked. Anyway... It was so bad I know people who will pay me
not to eat them again!

On 10/26/2010 2:19 PM, sf wrote:
> On Tue, 26 Oct 2010 12:27:13 -0400, > wrote:
>
>> I can get frozen fava beans
>
> Lucky you! http://chowhound.chow.com/topics/610711
>


Well, I guess I am lucky. My husband usually brings them home from a
Moroccan/Middle Eastern store he visits occasionally. He can also
get nice, big frozen artichoke bottoms. Not nearly as good as fresh,
but at least I don't have feel guilty peeling away all the leaves to
get to the bottom. Fresh artichokes are steamed whole but when I
want artichokes in a tagine I use the frozen ones.

Tracy

On 10/27/2010 4:42 AM, Omelet wrote:
> In >,
> > wrote:
>
>> I have never had them and my husband brought some home the other
>> day. He wants me to put them in a tagine with lamb.
>>
>> I did a little googling but didn't really find anything helpful. How
>> long should they cook? Do you peel them? He said to peel but I read
>> you don't have to. This from the guy who says you don't have to peel
>> fava beans.
>>
>> They are on the small side - at least in my opinion - maybe slightly
>> larger than a golf ball.
>>
>> Tracy
>
> I prepare them like I would potatoes. They are very tasty, but be
> warned! Be close to a bathroom a few hours later.
>
> They tend to have a laxative effect for some people.
>
> I don't eat them any more...


Hoping to be in the other group.....
We'll find out tonight.

Tracy

On Wed, 27 Oct 2010 10:37:04 -0400, Tracy > wrote:

>
>
> On 10/26/2010 2:19 PM, sf wrote:
> > On Tue, 26 Oct 2010 12:27:13 -0400, > wrote:
> >
> >> I can get frozen fava beans
> >
> > Lucky you! http://chowhound.chow.com/topics/610711
> >
>
>
> Well, I guess I am lucky. My husband usually brings them home from a
> Moroccan/Middle Eastern store he visits occasionally.
>
Very lucky! If I could find favas frozen and prepared, I'd use them
because IMO frozen vegetables are as good as fresh if not better.
They are cooled in the field and processed immediately... they don't
sit around waiting to be sold, like "fresh" do.

I prepared fresh favas exactly *once* last summer. It was a huge
chore, so I decided that would be my last time because the length of
time it took to prepare them wasn't worth the result (I made a risotto
with favas in it). I will use them again - if I can find them frozen
and fully prepared for cooking. Otherwise, they will remain an "only
in a restaurant" item for me.
> He can also
> get nice, big frozen artichoke bottoms. Not nearly as good as fresh,
> but at least I don't have feel guilty peeling away all the leaves to
> get to the bottom. Fresh artichokes are steamed whole but when I
> want artichokes in a tagine I use the frozen ones.

You can get frozen artichoke bottoms too? Again, lucky you! I need
to look around for that. I can get frozen artichoke hearts easily, so
I substitute them for bottoms.

I think I need to find a Moroccan grocer!


--

Never trust a dog to watch your food.

On 10/27/2010 1:06 PM, sf wrote:
> On Wed, 27 Oct 2010 10:37:04 -0400, > wrote:
>
>>
>>
>> On 10/26/2010 2:19 PM, sf wrote:
>>> On Tue, 26 Oct 2010 12:27:13 -0400, > wrote:
>>>
>>>> I can get frozen fava beans
>>>
>>> Lucky you! http://chowhound.chow.com/topics/610711
>>>
>>
>>
>> Well, I guess I am lucky. My husband usually brings them home from a
>> Moroccan/Middle Eastern store he visits occasionally.
>>
> Very lucky! If I could find favas frozen and prepared, I'd use them
> because IMO frozen vegetables are as good as fresh if not better.
> They are cooled in the field and processed immediately... they don't
> sit around waiting to be sold, like "fresh" do.
>
>

The frozen favas still have the skin but it slips off very easily
with a quick blanch /cold water chill. Really.

Tracy

isw wrote:
>
> In article >,
> Tracy > wrote:
>
> > I have never had them and my husband brought some home the other
> > day. He wants me to put them in a tagine with lamb.
> >
> > I did a little googling but didn't really find anything helpful. How
> > long should they cook? Do you peel them? He said to peel but I read
> > you don't have to.
>
> However you prepare them, raw of cooked, they contain inulin (NOT
> inSulin), which gives many folks a bad case of gas.

Nothing gives me gas worse than those.

On Wed, 27 Oct 2010 14:26:31 -0400, Tracy > wrote:

> The frozen favas still have the skin but it slips off very easily
> with a quick blanch /cold water chill. Really.

OK, I'll believe you... now the trick is to find them!

--

Never trust a dog to watch your food.

Omelet wrote:
> In article >,
> Tracy > wrote:
>
>> On 10/27/2010 4:42 AM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>> I have never had them and my husband brought some home the other
>>>> day. He wants me to put them in a tagine with lamb.
>>>>
>>>> I did a little googling but didn't really find anything helpful. How
>>>> long should they cook? Do you peel them? He said to peel but I read
>>>> you don't have to. This from the guy who says you don't have to peel
>>>> fava beans.
>>>>
>>>> They are on the small side - at least in my opinion - maybe slightly
>>>> larger than a golf ball.
>>>>
>>>> Tracy
>>> I prepare them like I would potatoes. They are very tasty, but be
>>> warned! Be close to a bathroom a few hours later.
>>>
>>> They tend to have a laxative effect for some people.
>>>
>>> I don't eat them any more...
>>
>> Hoping to be in the other group.....
>> We'll find out tonight.
>>
>> Tracy
>
> I hope they work for you. ;-)

Made them. So far so good. Made a lamb tagine. Lamb shoulder in the
pressure cooker with ginger, garlic, paprika, salt and pepper, and
cilantro and parlsley for about 25 minutes. Added the Jerusalem
artichokes and four previously frozen artichoke bottoms for 15 minutes
(not under pressure) Came out pretty good. The Jerusalem artichokes were
very soft after 15 minutes and very mild tasting. I will have to try
them in a different preparation next time.


As for the alleged side effects....nothing so far....so I will likely
use them again.

Tracy