Scafata (Umbrian Fava Bean Stew) this is delicious

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Scafata (Umbrian Fava Bean Stew)

 

2 tablespoons olive oil

1/2 cup shelled fava beans (don't forget to shell them twice)

1/2 cup chopped onion

1/4 cup chopped fennel bulb

1 1/2 cups chopped chard leaves

2 garlic cloves, pressed

1 1/2 cups chopped, peeled tomatoes

salt, pepper

 

Cook oil, beans, onion, garlic, fennel, carrot and chard over low heat in medium

saucepan.

When beans are quite tender, after about 45 minutes, add tomatoes and cook for

another 25 minutes. Season to taste with salt and pepper