By Victoria Hart Glavin of Tiny New York Kitchen
I adore fresh fava beans as they have an extraordinary flavor like no other bean. These early spring beans are small and tender, and are a delicacy in soups, salads, and pastas. Fava beans require a bit of extra effort to shell and peel before cooking, but believe me they are worth it. First they must be stripped from the large green spongy pods, and then each bean needs to be peeled to remove the skin.
3 Pounds Fava Beans In The Pod
1/2 Cup Olive Oil (Divided)
1 Teaspoon Kosher Salt
4 Garlic Cloves (Chopped)
1 1/2 Teaspoons Fresh Rosemary (Chopped)
1/2 Teaspoon Freshly Ground Pepper
Shell beans, and heat in medium-size pot of water over a high heat. Bring to boil. Blanch beans briefly for 45 seconds to loosen skins. Drain and cool in ice water in order to keep their bright green color. To peel beans use your thumbnail or small knife to tear skin at one end, and then squeeze to pop out the bean. Repeat until you’ve done this to all of your beans.
In large-size heavy saucepan heat 1/4 cup olive oil over medium-high heat. Add beans, 1/2 cup water, and kosher salt. Turn heat down to medium and gently cook beans for 15 minutes until very soft. Stir occasionally. Add more water if you need, as you want to keep them moist and loose. Mash beans with potato masher to what looks like a paste. Make a well in center of pan and pour in remaining olive oil. Add chopped garlic and rosemary to oil and cook gently for 8 minutes until garlic begins to sizzle. Stir mixture into beans. Stir in pepper and more kosher salt if needed.
Transfer to serving bowl and let cool slightly. You may serve on toast points or crusty bread if you want to. Makes 2 cups
Prep Time: 30 Minutes
Cook Time: 28 Minutes
Total Time: 58 Minutes
“Work With What You Got!”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”