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Fava Beans with Sweet Peppers


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Vegetables

Ingredients:

  • 2 1/2 lb Unshelled fava beans
  • 1 lg -or-
  • 2 sm Sweet red peppers
  • 2 tb Olive oil
  • 2 (large) cloves; finely minced
  • 1/3 White wine
  • 1/4 ts Dried thyme
  • Salt and freshly ground pepper
  • 2 tb Fresh lemon juice

Directions:

This is a lovely side dish and it's also good with pasta.
 
Bring a large pot of salted water to a boil while you remove the fava beans from their pods.
 
Meanwhile, roast the red peppers over a gas flame or under a broiler, turning until all sides are uniformly charred. Remove from the heat and place in a paper or plastic bag until cool enough to handle. Remove all the charred skin, rinse the peppers and pat dry. Slice into thin strips, then cut the strips into 1 - or 2-inch lengths.
 
Blanch the fava beans for 30 seconds, no longer, drain, and transfer to a bowl of cold water. Slip the beans out of their thick skins, and place in a bowl.
 
Heat the olive oil in a heavy-bottomed lidded skillet and gently saute the garlic until golden, about 2 minutes. Add the fava beans and red peppers and stir together over medium heat for about 2 minutes. Add the wine and the thyme, cover, and turn heat to low. Simmer 5 to 8 minutes (they are very good slightly crunchy and bright green; after they've cooked 5 minutes their color dulls and they become quite soft). Add salt and freshly ground pepper to taste, stir in the lemon juice, and serve.
 
PLGOLD@IX.NETCOM.COM (PAT GOLD)
 
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.