Bacon and Fava Beans
The last couple of times I’ve made Fava Beans, Mr. Man has told me “It needs Less Cowbell”. Which when translated from geek-speak basically means “Wow, this is really tasty! But I would like there to be a few less flavors for me to try and distinguish. Next time could each flavor to be a little more distinct?” So the other night, I made this little number with most of the fava beans I picked up when I went to the Farmer’s Market last weekend. (I also made a fritatta for breakfast one morning, which I’ll try and post later).
Although Fava’s are a little work intensive, I’ve actually found that it’s not a big hardship to prepare them – as long as you are not hoping to get them from pod-to-table after a busy work day. The last few times I’ve made them, I’ve just plopped down in front of the tv with a big bowl and went to town. In that context, they’re super easy. It’s a mindless, repetitive task that you don’t really need to focus a lot of attention on. I can see why people don’t want to bother with them, though. We’ve had them a few times since they first appeared in our FFTY box, and I have to say – when they’re in season, I have a feeling they’re going to be visiting our table fairly often.
I’ve never been much of a legumes fan – about the only beans I used to eat were in chili or something like that, but fresh beans have become a whole ‘nother thing to me. Trying the fresh garbanzos and fresh fava beans, makes me wonder what other legumes I might like in their non-bagged-and-dried forms. They’re not really bean-y. Anyhow, I decided to make this dish as our main dish last night – and with less cowbell (per Mr. Man’s request). It’s simple, but delicious.
Miss Thing wasn’t terribly fond of it – which is her usual response to anything new lately. But we’ve been getting along a little better, which is always a good thing, so I didn’t let it bother me. For the picture, I decided to use this cute little ramekin I picked up at goodwill last week. It’s a vintage Glasbake white ramekin, and I managed to nab four of them in perfect condition. Aren’t they cute? I think I’m developing a small-bowl-and-ramekin obsession. Oh well, at $1.00 a pop at Goodwill, I think I can learn to live with this obsession.
- 2 cups Peeled, blanched Fava Beans
- 1 small onion (or 1/2 a large); diced
- 3 cloves Garlic; minced
- 6 strips of Bacon
- 1 lime; juiced
- Kosher Salt to taste
- Heat a skillet over medium
- Add the bacon and cook until crispy
- Set on cloth or paper towel to drain, and then chop coarsely
- Pour off most of the bacon grease
- Return pan to heat and add the diced onion
- Saute until onions are translucent
- Add the fava beans and garlic
- Saute until fava beans are warmed through
- Stir in the lime juice, chopped bacon and kosher salt to taste
- Serve immediately