Fava beans with sweet peppers

Yield: 4 Servings

Measure Ingredient
2½ pounds Unshelled fava beans or-
2 smalls Sweet red peppers
2 tablespoons Olive oil
2 \N (large) cloves; finely minced
⅓ \N White wine
¼ teaspoon Dried thyme
\N \N Salt and freshly ground pepper
2 tablespoons Fresh lemon juice

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.



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