Fava Bean and Jersey Tomato Ragoût

Fava bean and Jersey tomato ragoût
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.


  1. Pingback: Warm Fava Bean and Chanterelle Mushroom Salad | Simple Kitchen Seasons

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anna brones

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