Fava Beans and Tomatoes

We have been eating wonderful fava beans this spring, another example of how the farmers at the Hollywood Farmers Market bail me out of my dilemmas. You see, I forgot to plant our fava bean seeds last fall. I don't know why. I had carefully saved the seeds from the end of last year's crop, but somehow I forgot about them until February, when it was far to late to plant them.

I'll try again this fall. In the meantime, I'm happy the professionals are on top of things.

The other night I served left-over sweet potato-chipotle chili and brown rice. One of the great things about left-overs is that while they reheat I am able to spend more time messing around with the accompanying vegetables.

First I cooked a quick tomato sauce. Then I briefly cooked the fava beans but did not do the second peel that makes them bright green. I decided this was an evening for texture — the tangy pop of the fava bean skin against the soft green of the inner bean. After they were cooked, I sautéed them in olive oil. I was going to cook them until they were golden — which I hear is excellent — but I wimped out and just cooked them until the outer skin was taut but still green. Then I stirred in the tomato sauce and a little basil.

It was a wonderful combination of textures and tastes — the slight bitterness of the fava bean skins contrasted with the sweetness of the tomatoes and basil. However, I think it would also have been great without the fava bean skins. (See here for instructions on peeling fava beans.)

Fava Beans and Tomatoes
1 1/2 lbs fava beans (shelled equals 2 cups)
2 tbsp olive oil, divided use
1 shallot, peeled and minced, about 2 tbsp
2 tomatoes, chopped
1 tbsp chopped basil

Take the fava beans out of their pods. Cook them in boiling salted water for 5 minutes. Drain and set aside.

Warm half the olive oil over medium heat. When it shimmers, add the shallot and let cook until aromatic. Stir in the tomatoes. Cover and cook for about 10 minutes, stirring occasionally, until they're broken down. Scrape them into a bowl, and add the remaining olive oil to the pan. Put in the fava beans and cook until golden, or at least until the skins are taut, about 3 minutes. Add the tomato sauce and basil. Season with salt and pepper to taste. Let warm through and serve.

Serves 2-3

Fava beans in their pods