Tuesday, June 2, 2009

Fava Beans with Red Onions and Garlic

Favas with Red Onions and Garlic

This past weekend, Raul and I decided to change up our weekly routine and hit up the Hollywood Farmers market instead of our regular Beverly Hills market. It was a bleary, drizzly day but the produce could not have been more amazing! There were some huge ass beets, tons of greens, strawberries, cherries and in particular, these fava beans. I was about to pick up some whole beans and spend my afternoon shelling them, but right next to the bin, I noticed some pre-shelled beans and I decided to save myself an hour or two. If you have the time, I suggest picking up the un-shelled beans and doing the work yourself because you end up paying a lot more for the pre-shelled version. This was one of the first weekends in a long time that I went to the farmers market with nothing on my list. I just wanted to be inspired by what the SoCal spring had to share. Since, I didn't have a recipe planned for the favas, I put out a Twitter call for some help. Within seconds, I heard from Andy at The Wind Attack whose amazing site I drool over all the time. He eats so incredibly well and I am jealous of all the dinner parties he has with his friends! Plus, he has amazing photography. If you haven't checked out his site yet, what are you waiting for? Anyway, pre-shelled beans makes this recipe a breeze and I was especially excited that I had all the ingredients in my kitchen. I overcooked my beans ever so slightly, but I loved the fresh flavors in this dish! The nuttiness of the favas is the star, but of course there are the sweet onions and brightness from lemon juice that make this such a great dish.

Enjoy some pics of farmers market finds!

Beets at Hollywood

Favas at Hollywood

Peaches in Hollywood

Sapote in Hollywood

Fava Beans with Red Onions and Garlic
(From The Wind Attack)

Makes 2 side-dish servings

1 tablespoon extra-virgin olive oil
1/2 red onion, thinly sliced
1 1/2 cups shelled fava beans
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper
Parsley for garnish, optional

Bring a few inches of water to boil in a saucepan. Add the fava beans and cook for four to eight minutes, when the beans are tender, yet slightly toothsome.

Meanwhile, heat the olive oil in a large skillet over medium high heat and add the onions when hot. Cook stirring frequently, if the onions start to brown, add a half cup of water to help them cook down without burning.

Drain the fava beans and add to the skillet. Cook for another two minutes, then add the garlic, lemon and salt. Cook for one more minute, then remove from heat and transfer to a serving dish. Top with a few grinds of pepper and fresh minced parsley, if desired.

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vanillasugarblog said...

yeah I remember you asking about a recipe and I had never used fava beans in my life.
but now that I see what you've done with it, I'm ready for a go at them.
I can't tell you how lucky you are to have such wonderful farmers markets around you...and choices of them too.

The Food Librarian said...

Delicious! The farmers market is soooooo beautiful this season!

The Wind Attack said...

Looking good! I love how bright the colors are in your picture.

Hollywood Farmer's Market rules. I take a 4.5 mile bike ride and 3 mile train ride out of my way to go there at least twice a month these days 'cause they have so much awesome stuff.

Thanks for the shout out!

Cathy said...

This is the main reason I hate living on the prairies in Canada - the only thing at my local farmers market right now is mini-donuts. Your beans look delicious!

Pearl said...

yum! i recently wrote about fava beans, too!

Erica said...

What a great trip the the market. The peaches look awesome! I want to go pick up some fresh SC peaches this weekend! Thanks for all of the inspiration YOU provide me :) Hows the job?

Mary Bergfeld said...

Oh, my but this looks good. The colors are spectacular but the combination of flavors is what caught my eye. I really like this. Over and out to see The Wind Attack.

Diana said...

Mmm fava beans... reminds me of Silence of the Lambs!

But I love 'em! :) Maybe I'll get those instead of peas the next time I'm at my farmer's market. Though now I want to abandon good ole Third & Fairfax for some Hollywood FM action.

gluten free pammy said...

I am addicted to organic farmers markets, nice blog

Creative Classroom Core said...

I am yet to try a fava bean, but this recipe really makes them look delicious! You always have such creative recipes! Love your pics!

La Cuisine d'Helene said...

Nice pictures of the market.

That would be a meal I would like to eat. Really nice.

Kerstin said...

What a fun trip to the farmer's market! Your fava beans look delicious!

Barbara GF said...

That is a beautiful fava bean salad — I bet it would pair well with a nice chianti!
Really, your SoCal farmers market looks incredible — nice blog. ;)

Esi said...

Hey everyone, thank you for your kind words.

Dawn, I think you will like the favas.

Mary, agreed. We are so lucky!

Andy, thank YOU for the awesome recipe.

Cathy, hope your farmers market carries more stuff soon! :)

Erica, I bet SC peaches are amazing. The job is ok so far...

Mary, enjoy!

Diana, you're not the only one :)

From my motorhome, Finsmom, Helene, Kerstin, and Barbara, thank you!

The Cooking Photographer said...

We have no fava beans yet, but I'm storing this away!

Juliana said...

Nice dish...looks really delicious...and the pictures from the farmer's market are great.

Kana said...

The salad looks beautiful!

Reeni said...

A delicious salad-and I love how you let the market inspire you. Those beets are huge!

Chef Fresco said...

I am so jealous of your awesome farmer's markets! I also have never used fava beans, but this looks awesome!

Unknown said...

gorgeous farmers market!!! so lucky :) i just tried favas, too! need to write up that post...

Karine said...

Wow! Your fava beans look great! I bought some yesterday and your recipe gives me ideas on how to use them!

Alicia Foodycat said...

Fresh broad beans are such a great part of early summer! I find the double-shelling really soothing, like blanching almonds.