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Fava beans are sweet, tender, and pleasantly starchy. When they're coated with a slick of olive oil, vinegar and garlic bits, the contrast between the sharp dressing and the mild greenness of the beans is really wonderful.
During fava bean season, I try to make it at least once or twice with the fresh beans. The rest of the year, I happily settle for frozen beans. It's good served as part of a spread of pickles and marinated salads, or just on its own.
Recipe Details
Marinated Fava Beans Recipe
Ingredients
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1 1/2 pounds fava beans (or 3/4 cup frozen beans)
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2 tablespoons sherry or red wine vinegar
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2 tablespoons olive oil
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1 medium garlic clove, finely minced (about 1 teaspoon)
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2 sprigs fresh rosemary
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
Directions
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Bring a pot of salted water to a boil. While the water heats, remove the fava beans from their long pods. Once the water boils, add the fava beans and cook until bright green and just tender, about 3 minutes. Drain and immediately rinse under cold water. Pop the bright green fava beans out of their casing and set aside.
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In a pint jar, combine the vinegar, olive oil, garlic, rosemary sprigs, salt, and pepper. Place a lid on the jar and shake to combine the vinaigrette. Pour prepared fava beans into the jar of vinaigrette. Replace lid and shake to coat the fava beans.
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Let stand at least 15 minutes before serving. Marinated fava beans will last 2 to 3 days in the refrigerator.
Special Equipment
Saucepan, mason jar
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
98 | Calories |
7g | Fat |
7g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 3 to 4 | |
Amount per serving | |
Calories | 98 |
% Daily Value* | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Cholesterol 0mg | 0% |
Sodium 342mg | 15% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 2g | |
Vitamin C 0mg | 2% |
Calcium 15mg | 1% |
Iron 1mg | 3% |
Potassium 94mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |