An accidentally delicious way to eat fava beans
It was a case of mistaken identity.
I was at the freezer case and in a hurry. And instead of grabbing the shelled edamame I wanted, I got the fava beans. I didn’t notice until I was home.
Despite the confusion, I plowed ahead with my plan to cover the bottom of a Dutch oven with garlic cloves and edamame, splash in some white wine, olive oil and seasonings, set a chicken over it, then pop it in to roast while I did other things.
Except I used the favas.
And it was brilliant.
The fava beans took on rich, savory flavors from the chicken and a gentle sweetness from the wine. The first night I ate them as is; the second night I pureed the favas into a hummus-like spread that was beyond delicious.
So I was determined to turn this accident into a winner of a recipe. For no particular reason I decided to change the meat. The chicken was great, but a second attempt with pork tenderloins turned out even better. Either works with this recipe, though you will need to adjust the cooking time for the chicken.
If you can’t find frozen fava beans(check near the frozen Hispanic foods if they aren’t alongside the other frozen veggies), you also can use lima beans or edamame.
The longer you can marinate the pork, the better. If possible, get it ready the night before or the morning of the day you plan to make it. After that, it’s just a matter of tossing everything in the pan and walking away.
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