Sautéed Fresh Fava Beans, Peas, and Dill
One of my favorite things to do with my Saturdays is to go to the farmer’s market, find a new ingredient, and go to home to cook it for friends and family. While I was out in Seattle, I went with my brother-in-law and nephew to the Ballard Farmer’s Market. I let my nephew pick what we were going to cook out of a few ideas, and he picked the Fava Beans! Having never made them, I highly recommend this spring vegetable if you have time to prep. There are a lot of steps to get these guys prepped, but they are so fresh and delicious.
(note: your yield will be about ¼ of what you start with, shell and all.)
3 pounds fresh fava beans, shelled (or frozen peas, defrosted)
1/3 cup olive oil
1 tablespoon garlic, minced
1 cup low-sodium chicken broth
4 tablespoons fresh dill, chopped, divided
2 tablespoons lemon juice
Salt and pepper to taste
Prepare the Fava Beans. (This includes removing from the large shell, then doing a quick blanche and removing the inner shell. You’ll then be left with the soft, green center.)
|Fava Beans in Shell|
|Anderson (7) helping shuck the beans|
|Fava Beans still in the inner shells.|
|Inner shells removed from beans.|
|Fava Beans ready to cook.|
Heat oil in a heavy large skillet over medium-high heat. Add fava beans and garlic; sauté 3 minutes. (if adding peas, add at the end.)
Add 1 cup broth and 2 tablespoons dill and bring to boil.
Reduce heat and simmer 8-10 minutes to blend the flavors; until the fava beans are tender.
Mix in lemon juice and the remaining 2 tablespoons fresh dill. Season with salt and pepper.
Serve warm or at room temperature.