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Fava Beans with Sweet Peppers

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  • 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


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.
From archives. Downloaded from Glen's MM Recipe Archive,