Fava Beans with Red Onion and Mint

Fava Beans with Red Onion and Mint (Fave con Cipolla Rossa e Menta )
Gourmet  | April 2008
by Ursula Ferrigno
Cooks’ note: Fava beans can be shelled and peeled (but not cooked) 1 day ahead and chilled, covered.
Yield: Makes 6 (small plate) servings
active time: 45 min total time: 45 min
 3 cups peeled shelled fresh fava beans (2 1/2 pounds in pod)
1 teaspoon plus 2 tablespoons olive oil, divided
 2 medium red onions, chopped
Fine sea salt
Generous handful of mint, roughly chopped (about 1/2 cup)
Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain. Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately. Read More http://www.epicurious.com/recipes/food/views/Fava-Beans-with-Red-Onion-and-Mint-em-Fave-con-Cipolla-Rossa-e-Menta-Em-242031#ixzz1LF0ZtD3w

This entry was posted in Fava Beans. Bookmark the permalink.

Leave a Reply

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

WordPress.com Logo

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

Google photo

You are commenting using your Google 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 )

Connecting to %s