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Sautéed Fresh Fava Beans with Anchovy, Garlic, and Tomatoes
Cook time: 15 minutes
Fava beans, what do you really know about them?
They are summer beans that are generally found fresh May to October
They are often called broad beans, and are often sold under this name as a crispy snack
The Chianti is, in fact, optional
This recipe is a great gateway for working with fava beans for the first time.
How to work with fresh fava beans:
If you are working with fresh fava beans, you will need to remove them from the pod. Then the skin will also need to be removed from the bean. To do this, bring a large pot of water to a boil and then salt it heavily (like the ocean). Blanch the beans for two minutes and then remove them from the boiling water and shock them in an ice bath. Then, you can make a slit in the skin with a knife to get things started and then you can remove the skin. Once you get the hang of it, you should be able to get your fingernail in there and be able to remove the skin without the use of a knife. All of these steps are actually covered in the youtube video for the recipe below.
How to work with dried fava beans:
If you are working with dried fava beans, you will need to soak them in water (overnight is best). This will loosen the skin and you should be able to peel it off just like fresh fava beans. You will also need to boil the peeled beans until tender before starting the recipe.
Servings/Suggestions
Great as a side dish
Or, go ahead and make it a large meal in and of itself
Top with some grated parmesan cheese or lemon zest and Maldon sea salt
Special Equipment
Boiler safe baking sheet
Ingredients
4 to 5 cups of peeled fava beans
5 pounds of fresh fava beans in the pod will yield this much
If you are using dried beans, after you soak them and remove the skin, you will need to boil them until tender before starting this recipe
2 tablespoons of minced garlic
2 tablespoons of minced anchovies
2 tablespoons of minced sun-dried tomatoes
1 cup of chicken or vegetable broth
in a pinch, water will work too
14 cherry tomatoes, halved
neutral oil, such as grapeseed or canola
Directions
Step 1
Lightly coat a sizzle platter, baking sheet, or a broiler proof skillet with oil. Then, add the cherry tomatoes cut side down and brush oil on the top of the tomatoes. Broil the tomatoes until the skin blisters and the tops blacken. Set aside for use later in the recipe.
Step 2
Heat your pan over medium high heat. Add enough oil to coat the bottom of the pan, then add the minced garlic, anchovy, and sun-dried tomato. You should hear a sizzle when you add this savory Italian trinity to the pan. Stir well and reduce heat to medium. Add all of the fava beans and get everything nice and incorporated. Cook them a few minutes until you get some nice color on the favas.
Step 3
Now, add the broiled cherry tomatoes and all of their juices. This will be our first deglazed of the pan, so don’t worry about those brown bits of deliciousness that have formed before now. Stir well and cook for a few minutes. Then, add 4 to 6 ounces of broth or water and let the beans simmer for a few more minutes.
Step 4
Taste one of the fava beans. You want the beans to still have some firmness but not be mushy. They probably need to cook a bit longer, so add the rest of the broth/water and simmer for another 5 minutes or so. Alternatively, you could transfer the beans to a casserole dish and finish them in the oven. Then, you can go straight from the oven to the table!
SAUTÉED FRESH FAVA BEANS WITH ANCHOVY, GARLIC, AND TOMATOES
Ingredients
- 4 to 5 cups of peeled fava beans
- 2 tablespoons of minced garlic
- 2 tablespoons of minced anchovies
- 2 tablespoons of minced sun-dried tomatoes
- 1 cup of chicken or vegetable broth
- in a pinch, water will work too
- 14 cherry tomatoes, halved
- neutral oil, such as grapeseed or canola
Instructions
- Lightly coat a sizzle platter, baking sheet, or a broiler proof skillet with oil. Then, add the cherry tomatoes cut side down and brush oil on the top of the tomatoes. Broil the tomatoes until the skin blisters and the tops blacken. Set aside for use later in the recipe.
- Heat your pan over medium high heat. Add enough oil to coat the bottom of the pan, then add the minced garlic, anchovy, and sun-dried tomato. You should hear a sizzle when you add this savory Italian trinity to the pan. Stir well and reduce heat to medium. Add all of the fava beans and get everything nice and incorporated. Cook them a few minutes until you get some nice color on the favas.
- Now, add the broiled cherry tomatoes and all of their juices. This will be our first deglazed of the pan, so don’t worry about those brown bits of deliciousness that have formed before now. Stir well and cook for a few minutes. Then, add 4 to 6 ounces of broth or water and let the beans simmer for a few more minutes.
- Taste one of the fava beans. You want the beans to still have some firmness but not be mushy. They probably need to cook a bit longer, so add the rest of the broth/water and simmer for another 5 minutes or so. Alternatively, you could transfer the beans to a casserole dish and finish them in the oven. Then, you can go straight from the oven to the table!
Notes
Remember to refer to the website for additional notes