Yield: 6 servings
|3 pounds||Fresh young lava beans; shelled|
|2 \N||Cloves garlic; minced|
|1 tablespoon||Chopped fresh rosemary|
|¼ cup||Extra-virgin olive oil|
|1 tablespoon||Fresh lemon juice|
|\N \N||Salt and freshly ground black pepper; to taste|
6 SERVINGS VEGAN
The smallest and most tender fava beans are available from early spring to early summer. As the beans mature, they lose some of their sweetness and become harder and starchier. Fava beans require a two-step preparation for cooking. First they are shucked from their pods, then the beans themselves are peeled. However, if the beans are very young and small, they can be eaten unpeeled.
Bring large pot of water to a boil over high heat. Add fava beans, reduce heat and simmer 1 minute. Drain, rinse under cold running water and drain again. Pierce outer skin with thumbnail and squeeze each bean out of its skin with thumb and forefinger. In large skillet, heat oil over medium heat. Add beans, garlic and rosemary. Cover and cook until beans are tender, about 5 minutes. Stir in lemon juice and season with salt and pepper.
PER SERVING: 309 CAL.; 17G PROT.; 8G TOTAL FAT (1G SAT. FAT); 45G CARB.; 0 CHOL.; 535MG SOD.; 12G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 38 Converted by MM_Buster v2.0l.