Fava bean and Jersey tomato ragoût
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1 pound young fava beans
1 clove garlic, peeled and minced
1 tablespoon fresh oregano, chopped
1 Jersey tomato, diced
olive oil
sea salt, to taste
freshly ground black pepper, to taste
juice of half a lemon
Shell the fava beans and discard the pods. Bring a pot of water to a boil, add the favas and simmer for 30 seconds to 1 minute. Drain, then shock the beans immediately in a bowl of ice water. The outer skin of each bean should come right off.
Put the fava beans in a saucepan with a mixture of half cold water and half olive oil, enough to barely cover them. Add the garlic and oregano. Bring to a simmer, partially cover and cook until the beans are tender, about 3 to 4 minutes. When beans are done, stir in tomato. Taste for salt and pepper. Spoon bean mixture into a shallow soup bowl, finish with a squeeze of lemon juice and a little more oregano, then serve at once.
Time: 30 minutes, including prep.
This is my submission for Weekend Herb Blogging #290, currently hosted by Cinzia of Cindystar and organized by Haalo of Cook Almost Anything. Weekend Herb Blogging is a weekly foodblogging event that was originally begun by Kalyn of Kalyn’s Kitchen.
fava beans! I didn’t know they were still around. I prescribe medications that forbid the consumption of fava beans.
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fantastic!
and more, this dish is a celebration of Italian flag colors! 🙂
thanks so much for participating, round up is on line:
http://cindystarblog.blogspot.com/2011/07/whb-290-round-up-la-raccolta.html
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What a nice dish, Stash! I love fava beans and I am always looking around for new ways of making them.
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