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