Pasta with dried fava beans or Sicilian style pasta and dried fava beans is a pasta and dried fava bean soup with skin: a creamy and simple poor man’s dish, my ultimate comfort food.
• As for the fava beans, I prepare several portions to have a small and handy supply in the freezer:
– cooking dried fava beans in a pressure cooker.
That way, just defrost them in time and in a few minutes the pasta will be ready, avoiding using canned legumes.
Otherwise, remember that dried fava beans need soaking [12-24 hours].
If you have doubts about the quantities to prepare, I have noted the weight changes of legumes from raw to cooked: dried fava beans raw and cooked weight.
The preparation times, of course, vary depending on whether you use dried fava beans or already cooked fava beans.
In case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, rinse it, and then add it to the brothy condiment prepared separately; this way, the starch released by the pasta in the cooking water is eliminated.
FAVA BEANS AND DIABETES
– Can diabetics eat fava beans?
The glycemic index of fava beans [GI 40] is higher compared to other legumes, and it increases with cooking.
In case of hyperglycemia, prediabetes, and diabetes, cooked fava beans should be consumed in moderation [always according to your own dietary plan, ours includes them].
- Difficulty: Easy
- Cost: Economical
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 oz whole wheat spaghetti (broken)
- cooked dried fava beans with skin, boiled (for 2 people)
- 0.85 cups water
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- 1 Saucepan diameter 5.5 inches
- 1 Pot
Preparation
Watch the reel on Instagram → HERE.
Prepare the dried fava beans with skin following the procedure described in cooking dried fava beans in a pressure cooker, or if you have them ready in the freezer, defrost a double portion.
Pour the fava beans into a small saucepan, add 200 ml of water and bring to a boil.
Adjust the salt.
Cook with the lid on for 10 minutes, stirring occasionally.
During cooking, the fava bean skins will soften, releasing part of the puree [dried fava bean macco] outside.
Check the consistency of the fava beans and mix until you obtain a creamy fava bean soup.With the flame off, the fava beans will thicken.
In another pot, cook the pasta and drain it.
In case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, rinse it, and then add it to the brothy condiment prepared separately; this way, the starch released by the pasta in the cooking water is eliminated.
Meanwhile, bring the fava beans back to a boil and, if necessary, add some water to bring them back to the desired consistency.Pour the pasta into the saucepan with the fava bean soup and mix.
Serve.
Add a drizzle of raw oil and grind a little more pepper.Your pasta with dried fava beans is ready.
Enjoy your meal!
The combination with pasta, rice, or other grains allows better absorption of the proteins from the legumes.
In fact, the grains included in these dishes compensate for the amino acids missing in the legumes, allowing for a complete amino acid pool.
Preferably choose whole grains.
For more information: how to pair legumes in the diet.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you can find dedicated recipes.
Remember:
• Start the meal with a generous portion of vegetables [raw or cooked];
• A balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• Always prepare it respecting the proportions and combinations indicated in your dietary plan.
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