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Fava Beans Provencale

These fava beans are cooked with whole head of garlic for a mellow, almost buttery garlic essence.

  • Servings: 8

Source: Martha Stewart Living, Fall 1991

Ingredients

  • 2 pounds fresh, young fava beans
  • 2 bay leaves
  • 1 whole head garlic
  • Salt and freshly ground pepper
  • 4 green peppers, cut in 1/2-inch dice
  • 1/4 cup olive oil
  • 1 cup diced onion
  • 4 tomatoes, peeled, seeded, and diced

Directions

  1. Shell beans; place in a large pot with enough water to cover by 2 inches. Add 1 bay leaf, garlic, salt, and pepper. Cook over low heat until tender, about 15 minutes. Drain, reserving liquid; discard garlic.

  2. In a medium saute pan over high heat, cook peppers in oil until golden brown. Lower heat; add onions, tomatoes, and remaining bay leaf, and cook until very soft, about 15 minutes.

  3. Remove bay leaf and pass mixture through a food mill, adding a few cooked beans and enough reserved bean liquid so that mixture resembles a very thick soup.

  4. Return to pot with rest of beans. Add more bean liquid if mixture seems too thick, and cook 15 minutes longer.

Cook's Notes

Also known as the broad bean, the fava bean has been cultivated since 3,000 B.C.

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