Simple Favas and Tomatoes Cooking Recipes

Favas and Tomatoes

If fresh fava beans are not available, use fresh lima beans. The flavor will not be quite the same, but the combination is still delicious.

Makes 6 servings

• 2 tablespoons olive oil, plus additional for serving

• 2 cups shelled fresh or thawed frozen fava beans

• 1 bunch (6 to 8) green onions (scallions), white and light green parts only, sliced

• 1 clove garlic, minced

• 1/2 cup chicken stock

• 2 large ripe tomatoes, peeled, seeded, and chopped

• 1 tablespoon chopped fresh oregano; or 1 teaspoon dried

• Salt and freshly ground black pepper to taste

1. Heat the olive oil in a large heavy saucepan over medium heat. Add the beans and cook, stirring, for 2 to 3 minutes. Add the green onions garlic. Cook 1 minute longer. Stir in the stock, cover, and simmer over low heat until the beans are tender, up to 30 minutes.

2. Stir in the tomatoes and oregano. Simmer over low heat, until the tomatoes are just tender, 5 to 10 minutes. Season well with salt and pepper. Serve very hot at room temperature. If serving at room temperature, be sure there is enough salt, along with an extra drizzle of olive oil.

Note:

Cooling or chilling dulls the flavor of any seasoning. For this reason, any salad, cold soup, or cold vegetable dish needs to be liberally seasoned before serving.

Note:

One word of caution. Fava beans, which were the bean most often cultivated in Europe and the Middle East until other varieties were imported, are a special case. Not only do mature beans have to be peeled individually after shelling (this is easy to do once they are cooked) because the skin becomes tough with age, but some people with a Mediterranean heritage suffer from favism and can be poisoned by eating favas, though small quantities from time to time generally will not affect anyone badly.

More about Cooking with Green Bean Recipes

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