Warm Garlicky Fava Beans

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Warm Garlicky Fava Beans

6 Servings—Vegan

 

The smallest and most tender fava beans are available

from early spring to early summer. As the beans

mature, they lose some of their sweetness and become

harder and starchier. Fava beans require a two-step

preparation for cooking. First they are shucked from

their pods, then the beans themselves are peeled.

However, if the beans are very young and small, they

can be eaten unpeeled.

 

3 lbs. fresh young fava beans, shelled

2 cloves garlic, minced

1 Tbs. chopped fresh rosemary

1/4 cup extra-virgin olive oil

1 Tbs. fresh lemon juice

Salt and freshly ground black pepper to taste

Bring large pot of water to a boil over high heat. Add

fava beans, reduce heat and simmer 1 minute. Drain,

rinse under cold running water and drain again. Pierce

outer skin with thumbnail and squeeze each bean out of

its skin with thumb and forefinger.

 

In large skillet, heat oil over medium heat. Add

beans, garlic and rosemary. Cover and cook until beans

are tender, about 5 minutes. Stir in lemon juice and

season with salt and pepper.

 

PER serving: 309 CAL; 17 G PROT; 8 G TOTAL FAT (1 SAT.

FAT); 45 G CARB.; 0 MG CHOL; 535 MG SOD.; 12 G FIBER

 

 

 

 

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