Recipe Instructions:
INGREDIENTS
1 cup fava beans shelled
2 tablespoons olive oil
1 small red onion finely chopped
2 large cloves garlic minced
1 tablespoon fresh thyme chopped
2 teaspoons fresh mint chopped
Salt to taste
Pepper to taste
2 lemons finely grated zest & juice
2 tablespoons coarsely chopped flat-leaf parsley chopped
INSTRUCTIONS
Add the shelled beans to a saucepan along with about 1 cup of water. Bring to a boil over a high setting, and then reduce to medium-low. Cover and cook for another 5 to 7 minutes.
Drain the beans, and then add them back to the saucepan. Cover them with cold water (ice water, if you like). After 5 minutes, drain again, and you will be able to easily remove the outer skins.
Add the olive oil, onion and garlic to a large skillet, and saute until fragrant, about 3 to 5 minutes.
Add the beans, thyme, mint, lemon juice and zest, salt and pepper to taste, and continue to saute for 2 minutes.
Add the chopped parsley, and cook for another 3 to 5 minutes.
The beans should be tender crisp. You can simmer for another 5 minutes or so to let the flavors absorb if you wish.
Serve immediately, or refrigerate for up to three days.
