California Farm Fresh Fava Beans in Bearnaise Sauce
Here is a recipe that is over 8,000 years old. Fresh Fava beans. A spring treat. And the water they are cooked in, called aqua faba, can be whipped into vegan egg-whites , and kept frozen.
The white sauce is a classic used on lots of other protein rich dishes.
#CA2025
California Farm Fresh Fava Beans in Bearnaise Sauce
Here is a recipe that is over 8,000 years old. Fresh Fava beans. A spring treat. And the water they are cooked in, called aqua faba, can be whipped into vegan egg-whites , and kept frozen.
The white sauce is a classic used on lots of other protein rich dishes.
#CA2025
Open in Cookpad AppSteps
- 1
Peel the shells, remove the bitter yellow umbilical cord from the beans. Five or six large beans per peel. The woolly fuzz inside the peels is used to rub on warts, freckles, moles, sun spots, any skin imperfections. Your free annual skin treatment.
- 2
Five pounds of Fava beans shells make 12 cups of cooked beans. Cover Fava beans in fresh water, bring to a boil, no salt, save bean water to make whipped vegan eggwhites.
- 3
Cooked Fava beans stay fresh when frozen without the bearnaise sauce in ziplock freezer bags. Add fresh sauce after reheating a bag of frozen cooked beans, 3 cups, 3 minutes in microwave.
- 4
Make the sauce: glaze shallot and brown the flour in butter, add milk one Tbs at a time, stir, add spices, add yoghurt.
- 5
Mix the beans with a Tbs of butter and ground mace, pour sauce over. Sprinkle of mace on top. Serve warm or cold. Enjoy.
- 6
When cold,whisk bean water till solid foam. Freeze till ready to use.
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