Fava beans with sweet peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Unshelled fava beans or- |
| 2 | smalls | Sweet red peppers |
| 2 | tablespoons | Olive oil |
| 2 | (large) cloves; finely minced | |
| ⅓ | White wine | |
| ¼ | teaspoon | Dried thyme |
| Salt and freshly ground pepper | ||
| 2 | tablespoons | Fresh lemon juice |
Directions
This is a lovely side dish and it's also good with pasta.
Bring a large pot of salted water to a boil while you remove the fava beans from their pods.
Meanwhile, roast the red peppers over a gas flame or under a broiler, turning until all sides are uniformly charred. Remove from the heat and place in a paper or plastic bag until cool enough to handle. Remove all the charred skin, rinse the peppers and pat dry. Slice into thin strips, then cut the strips into 1 - or 2-inch lengths.
Blanch the fava beans for 30 seconds, no longer, drain, and transfer to a bowl of cold water. Slip the beans out of their thick skins, and place in a bowl.
Heat the olive oil in a heavy-bottomed lidded skillet and gently saute the garlic until golden, about 2 minutes. Add the fava beans and red peppers and stir together over medium heat for about 2 minutes. Add the wine and the thyme, cover, and turn heat to low. Simmer 5 to 8 minutes (they are very good slightly crunchy and bright green; after they've cooked 5 minutes their color dulls and they become quite soft). Add salt and freshly ground pepper to taste, stir in the lemon juice, and serve.
PLGOLD@... (PAT GOLD)
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