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Name: Fava Beans with Sweet Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 large cloves finely chopped; 1/3 White wine; Salt; 2 tb Fresh Lemon Juice; 2 tb olive oil; 1/4 ts Dried thyme; 2 1/2 lb Unshelled fava beans; 2 sm Sweet red peppers or 1 large

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INGREDIENTS

2 large cloves ; finely chopped
1/3 White wine
Salt
2 tb Fresh Lemon Juice
2 tb olive oil
1/4 ts Dried thyme
2 1/2 lb Unshelled fava beans
2 sm Sweet red peppers ; or 1 large

Servings

INSTRUCTIONS

This is a lovely side dish and its also good with pasta. Bring a large pot of salted water to a boil while you remove the fava beans from their pods. Meanwhile, roast the red peppers over a gas flame or under a broiler, turning until all sides are uniformly charred. Remove from the heat and place in a paper or plastic bag until cool enough to handle. Remove all the charred skin, rinse the peppers and pat dry. Slice into thin strips, then cut the strips into 1 - or 2-inch lengths. Blanch the fava beans for 30 seconds, no longer, drain, and transfer to a bowl of cold water. Slip the beans out of their thick skins, and place in a bowl. Heat the olive oil in a heavy-bottomed lidded skillet and gently saute the garlic until golden, about 2 minutes. Add the fava beans and red peppers and stir together over medium heat for about 2 minutes. Add the wine and the thyme, cover, and turn heat to low. Simmer 5 to 8 minutes (they are very good slightly crunchy and bright green; after theyve cooked 5 minutes their color dulls and they become quite soft). Add salt and freshly ground pepper to taste, stir in the lemon juice, and serve. PLGOLD@IX.NETCOM.COM (PAT GOLD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Fava Beans with Sweet Peppers

2 large cloves finely chopped
1/3 White wine
 Salt
2 tb Fresh Lemon Juice
2 tb olive oil
1/4 ts Dried thyme
2 1/2 lb Unshelled fava beans
2 sm Sweet red peppers or 1 large

This is a lovely side dish and its also good with pasta.     Bring a large pot of salted water to a boil while you remove the fava  beans from their pods.     Meanwhile, roast the red peppers over a gas flame or under a broiler,  turning until all sides are uniformly charred.  Remove from the heat and  place in a paper or plastic bag until cool enough to handle. Remove all the  charred skin, rinse the peppers and pat dry. Slice into thin strips, then  cut the strips into 1 - or 2-inch lengths.     Blanch the fava beans for 30 seconds, no longer, drain, and transfer to a  bowl of cold water.  Slip the beans out of their thick skins, and place in  a bowl.     Heat the olive oil in a heavy-bottomed lidded skillet and gently saute the  garlic until golden, about 2 minutes.  Add the fava beans and red peppers  and stir together over medium heat for about 2 minutes. Add the wine and  the thyme, cover, and turn heat to low. Simmer 5 to 8 minutes (they are  very good slightly crunchy and bright green; after theyve cooked 5 minutes  their color dulls and they become quite soft). Add salt and freshly ground  pepper to taste, stir in the lemon juice, and serve.    PLGOLD@IX.NETCOM.COM (PAT GOLD)    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (331g)
Recipe Makes: 4

Calories: 277
Calories from Fat: 35 (13%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 71.7mg		2 %
Potassium 1023.8mg		27 %
Total Carbohydrate 52.7g		15 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 51.8g
Protein 22.6g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 277

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