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.

02 Jul This entry was published on July 2, 2011 at 6:39 pm. It’s filed under cooking, food, general, recipe, summer, vegan, vegetarian, Weekend Herb Blogging and tagged cooking, fava beans, food photography, lunch, meatless, ragoût, recipe, snack, tomato, vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.