Sauté of Fresh Fava Beans, Onions, and Fennel

4.5(36)

On the Cycladic islands, homemade salted pork flavors most vegetable dishes. Pancetta makes a good substitute here.

by Epicurious·published 2004-08-20

Servings

(4–6)

Total time

—

Calories / serving

—

Ingredients (10)

serves

3 pounds fresh fava beans, shelled, or 3 cups frozen baby lima beans, thawedfava-beans
1/3 cup olive oilolive-oil
1 cup chopped oniononion
1 fresh fennel bulb, trimmed, slicedfennel
1 teaspoon fennel seeds, coarsely ground in spice grinderfennel-seed
1 1/3 cups (about) canned low-salt chicken broth
4 tablespoons chopped fresh dilldill
1/2 cup chopped pancetta*
1/2 teaspoon dried savory
2 tablespoons fresh lemon juicelemon-juice

Instructions (3 steps)

01Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).
02Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.