Greek Style Fava Beans with Lemon, Garlic & Herbs
- 1 cup fava beans shelled
- 2 tablespoons olive oil
- 1 small red onion finely chopped
- 2 large cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 2 teaspoons fresh mint chopped
- Salt to taste
- Pepper to taste
- 2 lemons finely grated zest & juice
- 2 tablespoons coarsely chopped flat-leaf parsley chopped
- Add the shelled beans to a saucepan along with about 1 cup of water. Bring to a boil over a high setting, and then reduce to medium-low. Cover and cook for another 5 to 7 minutes.
- Drain the beans, and then add them back to the saucepan. Cover them with cold water (ice water, if you like). After 5 minutes, drain again, and you will be able to easily remove the outer skins.
- Add the olive oil, onion and garlic to a large skillet, and saute until fragrant, about 3 to 5 minutes.
- Add the beans, thyme, mint, lemon juice and zest, salt and pepper to taste, and continue to saute for 2 minutes.
- Add the chopped parsley, and cook for another 3 to 5 minutes.
- The beans should be tender crisp. You can simmer for another 5 minutes or so to let the flavors absorb if you wish.
- Serve immediately, or refrigerate for up to three days.
* 1 pound of fava beans in the pod should yield about 1 cup – just enough for your recipe.
* If you are using dried fava beans, you will have to soak them in cold water overnight the day before, and then proceed with the recipe as usual.