Fava beans require some preparation, but to me it’s a labor of love. Shelling and peeling them may seem like a drag, but it’s SOOOOO worth the effort. Mix them with some luxurious mushrooms and sexy spring onions, and you end up with springtime on a plate. I love this combo so much I wish these veggies were in season all year long!
Recipe information
Yield
serves: 4
Ingredients
Preparation
Step 1
Bring a large pot of well-salted water to a boil and set up a bowl of well-salted ice water.
Step 2
Add the fava beans to the boiling water and let the water come back to a boil, then cook the beans for another 2 minutes. Strain the beans from the boiling water and plunge them IMMEDIATELY into the ice water.
Step 3
When the favas are cold, peel off the tough outer layer and reserve the lovely bright green beans. YUM!
Step 4
Coat a large sauté pan with olive oil, toss in the spring onions, and bring the pan to medium heat. Season the onions with salt and the red pepper and cook for 2 to 3 minutes.
Step 5
Add in the mushrooms, add stock, cover, and cook for another 2 to 3 minutes.
Step 6
Remove the lid, toss in the reserved fava beans, and cook for 2 to 3 more minutes or until the stock has evaporated. Taste and adjust the seasoning if needed. Sprinkle in the chives and serve immediately.
