Beans and Peas Information and Tips
Fava Beans have a distinct flavor and creamy texture that makes them a great addition to a wide variety of dishes. The best way to cook these is to peel them from their shell. Drop the beans into boiling water for about 2-3 minutes. Don’t overcook. Remove from water and when cool, remove the outer skin. Mash with a fork and saute in olive oil, garlic, and your favorite herbs. Add to risotto or soup or toss with olive oil and lemon juice.
Peas-Snow peas and snap peas are both members of the legume family of sugar peas and have an edible pod. Both types are great for fresh snacking. Use peas as soon as possible, within 4-5 days max. The storage of peas lessens some of their sweetness and crisp texture.
Purple Green Beans-Generally purple green beans are identical in taste and texture to green green beans. But, if you boil them up, the color bleeds out and you are left with regular looking green beans. Once heat is applied to purple green beans, they will lose their color. Most chef’s agree the best way to cook them and have them retain their best color is to “butter baste” them. If you want to blanch them, add a pinch of baking soda to the cooking water to help retain their color.
When cooking green peas, snow peas and sugar snap peas, drain the cooking liquid as soon as the peas are done so that they do not continue to cook.
- Experiment by leaving green peas in pods and add to stir fry.
- Add a mint sprig to water when steaming or boiling for added flavor.
- Add cold peas to lettuce salad for a fresh flavor.
- 1 pound of pea pods equals about 4 servings
- 1 pound of dried peas equals about 2 1/4 cups dry and 5 cups cooked.