On Violetta’s request. Please note that my recipes are just estimates – I cook from instinct and testing, not from measuring.

favabeans

Fava Beans on Arugula

A bunch of fresh fava beans in their pods – if it’s a full meal, have about 10 pods per person, which is about 40 actual beans

Arugula – enough for the number of people you are having – about 2 cups per person

Shallots – 1 shallot for every 10 pods – you can sub garlic or onions here, too.

Olive oil – about 2 tsp. per 10 pods

Butter – just a dab when cooking for flavour

Salt & freshly ground pepper

Here’s how:

1. Cut pods from the fava beans by cutting along the seam and removing the beans. They are about 2/3 pod and 1/3 bean- with about 4 beans per pod. What you see in the picture above is about 10 pods, and I ate them all.

2. Put ice into a bowl with tap water and sit it near the stove.

3. Boil some very salty water – I put two tablespoons in – this won’t affect the flavour as there’s still an outer pod on the bean. Put the beans in the boiling, salty water for 3 minutes. Remove beans from the boiling water with a sieve or slotted spoon and immediately plunge the beans into the ice water. Leave them there until they cool.

4. Peel off the outer shell of the beans and discard. You’ll then have just the very green bean centres, which is what we’ve been after this whole time.

5. In a saucepan, add olive oil and a little bit of butter. Enough oil to cook the beans, and the butter is just for flavour. I used mostly olive oil.

6. Finely dice up a shallot and add to the pan and sauté for a minute or two on high heat until the shallots get translucent.

7. Add the beans and cook, stirring often, for about 5 minutes. 7 if you like them softer.

8. Arrange the arugula in a bowl. Spoon the hot fava beans onto the arugula, and let sit for a few minutes until the arugula wilts slightly.

9. Add salt and fresh ground pepper and enjoy!

 

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