Marinated Fava Beans Recipe
Jarred, canned, pickled, and preserved.
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.
- Yield:makes 1 cup
- Active time: 45 minutes
- Total time:1 hour
Ingredients
- 1 1/2 pounds fava beans (or 3/4 cup frozen beans)
- 2 tablespoons sherry or red wine vinegar
- 2 tablespoons olive oil
- 1 medium garlic clove, finely minced (about 1 teaspoon)
- 2 sprigs fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
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1.
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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2.
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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3.
Let stand at least 15 minutes before serving. Marinated fava beans will last 2-3 days in the refrigerator.
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