Minted Fava Beans
Category: Side Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fava beans | 1 kg |
| Smoked pancetta | 200 g |
| Onions | 2 |
| Fresh mint | 15 g |
| Fresh parsley | 20 g |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Vegetable broth | 250 ml |
| White wine | 100 ml |
Instructions:
To prepare the Minted Fava Beans, begin by washing the fava beans thoroughly. Once cleaned, carefully peel them from their pods by making a small incision at the “eye” of the bean, and gently squeezing them out. This step might require some patience, but it’s key to ensuring the tender beans are ready to cook.
Finely chop the fresh parsley, setting it aside for later use.
In a large pan, heat two tablespoons of extra virgin olive oil over medium heat. Once the oil is hot, add the diced smoked pancetta and sliced onions. Sauté the mixture for several minutes, allowing the pancetta to render its fat and the onions to soften and become translucent.
Next, stir in the chopped parsley, followed by the fava beans. Pour in the white wine, allowing it to deglaze the pan, lifting any browned bits from the bottom. Season with salt and black pepper to taste. Let the mixture cook for about 20 minutes, adding the vegetable broth gradually, a little at a time, to keep the beans moist and tender. The exact cooking time can vary depending on the size and freshness of the beans.
Once the fava beans are tender and the flavors have melded together, finish the dish by stirring in the fresh mint leaves, allowing them to release their aromatic fragrance into the dish.
Serve the Minted Fava Beans warm, either as a side to grilled meats or as a standalone vegetarian dish that celebrates the fresh flavors of spring.
