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Fava Beans with Peas and Bacon
I’ve always avoided making fava beans because I had read about how much work they were. You have to shell them as you do with peas, and then you have to peel them. Faced with peeling each and every bean always made me move on to another vegetable. One the other hand, you always read about how fantastic they are. I once bought a can of fava beans, just to try them. They were so unappetizing looking, I almost threw the contents of the can away. In the end I ate them, and they were delicious.
Of course, there really is little comparison between canned and fresh vegetables, so having really enjoyed the canned, I wanted to taste the fresh beans. It’s a bit of effort, to be sure, but they truly are quite wonderful. Last week I made a delicious fava bean puree. This week we were visiting friends at a place on Lake Erie for the weekend and I sat on chaise overlooking the lake while I peeled the beans and shelled the peas, contemplating the world. It turns out that my dog Jasper loves fava beans as much as I do, and he sat patiently by my chair waiting for me to pass him the occasional one.
It seemed like putting fava beans and peas together would be a perfect combination, and it was. They both have that beautiful, delicate spring green colour, and they are both terrific with bacon. We had some excellent bacon from a local butcher, so I used that, but you can always use prosciutto or pancetta. I didn’t bother adding any onion or garlic to this, because I just wanted the taste of the beans and peas. If you want to make this into a full meal rather than a side dish, add a bit of stock to it and put it over pasta. A sprinkle of Parmesan cheese and a twist of the pepper mill and you’re done. If you want a vegetarian meal, leave out the bacon and it will still be wonderful.
INGREDIENTS
| 1 lb | fava beans in the pod |
| 1 lb | peas in the pod |
| 3 | slices bacon |
| 1 tbsp | olive oil |
| 2 ounces | white wine |
| salt and pepper to taste | |
| Grated Parmesan cheese (optional) | |
PREPARATION:
- Remove fava beans from the pods. In a pot of boiling water, blanch the beans for about 2 minutes. Drain and run cold water over them to stop them from continuing to cook. Peel the outer layer off the bean and discard. You can use a knife to do this, but I found it easier just to pinch an end off with my fingers and slip the bean out. When you have peeled all of the beans, set them aside.
- Remove peas from pod and add them to the bowl with the fava beans.
- In a medium sized skillet cook bacon until crisp. Set aside. Drain fat and add olive oil to the pan. Heat until the oil shimmers and then add the beans and peas. Add white wine and stir, deglazing the pan. Cover and cook until the beans and peas are tender, about 5 - 8 minutes. Check to make sure there is enough liquid in the pan to keep the beans and peas from sticking, and add a bit of water, if necessary.
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