Recipe: Sauté of Fresh Fava Beans, Onions, and Fennel

November 10, 2011 at 7:34 pm 1 comment

Sauté of Fresh Fava Beans, Onions, and Fennel
from Bon Appétit

3 lbs fresh fava beans, or 3 cups frozen baby lima beans, thawed
1/3 cup olive oil
1 cup chopped onion
1 fresh fennel bulb, trimmed, sliced
1 teaspoon fennel seeds, coarsely ground in spice grinder
1 1/3 cups (about) canned low-salt chicken broth
4 tablespoons chopped fresh dill
1/2 cup chopped pancetta or bacon
1/2 teaspoon dried savory (mixture of dried herbs)
2 tablespoons fresh lemon juice

Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).

Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes.

Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors.

Stir in pancetta or bacon and savory, adding more broth if mixture is dry. Simmer until beans are tender, about 15 minutes longer.

Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)


Entry filed under: Recipes. Tags: , , , , , , .

In the Bag: November 8, 2011 Recipe: Linguine with Leeks, Radicchio, and Walnut Pesto

1 Comment Add your own

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Contact Us
Phone: 212-825-0028


  • An error has occurred; the feed is probably down. Try again later.

Tweet us @WestHarlemCSA

%d bloggers like this: