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Dietitian's tip: Once removed from the pods, fava beans are blanched to remove their thin but tough outer skins. This simple recipe lets their flavor shine.
Serves 4
Ingredients
- 2 pounds fava (broad) beans, shelled (about 2 cups)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup minced yellow onion
- 1 clove garlic, minced
- 1/2 cup vegetable stock, chicken stock or broth
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh flat-leaf (Italian) parsley
Directions
Bring a large saucepan 3/4 full of water to a boil. Add the fava beans and 1/4 teaspoon of the salt and cook for 2 minutes. Drain and rinse immediately with cold water to stop the cooking. To remove the skins, pinch each bean on the side opposite where it was attached to the pod; the bean should slip easily from the skin. Remove and discard the outer skins. Set the beans aside.
In a large saucepan with a tightfitting lid, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 30 seconds; don't let the garlic brown. Add the fava beans and stock and bring to a boil. Reduce the heat to low, cover and simmer, shaking the pan gently from time to time, until the beans are tender, about 15 minutes.
Season with the remaining 1/4 teaspoon salt and the pepper. Sprinkle with the parsley and serve immediately.
Nutritional analysis per serving
| Calories | 130 | Sodium | 293 mg |
| Total fat | 4 g | Total carbohydrate | 18 g |
| Saturated fat | < 1 g | Dietary fiber | 5 g |
| Monounsaturated fat | 3 g | Protein | 7 g |
| Cholesterol | 0 mg |
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