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Gourmet

Fava Beans with Red Onion and Mint (Fave con Cipolla Rossa e Menta )

By Ursula Ferrigno

4.2

(21)

Image may contain Plant Food Meal Dish and Salad
Photo by John Kernick

"Skinning broad beans to reveal their bright green inner kernels is time-consuming, but it produces a sweeter, much more visually exciting bean," says Ferrigno. She taught us the great trick of cooking the beans in unsalted water and olive oil to retain that intense color (which looks gorgeous with the red onion). A handful of chopped mint leaves underscores the verdant flavor of this warm salad.

Cooks' note:

Fava beans can be shelled and peeled (but not cooked) 1 day ahead and chilled, covered.

Recipe information

  • Total Time

    45 min

  • Yield

    Makes 6 (small plate) servings

Ingredients

3 cups peeled shelled fresh fava beans (2 1/2 pounds in pod)
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium red onions, chopped
Fine sea salt
Generous handful of mint, roughly chopped (about 1/2 cup)

Preparation

  1. Step 1

    Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.

    Step 2

    Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.

TagsSaladFava BeanBean and LegumeVegetableRed OnionOnionRoot VegetableSideDinnerDairy FreeVegetarianVeganNut FreeGluten FreeEasyWeeknight Meals5 Ingredients or FewerSauteGourmet

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