Chef Jeffery Jake shared this exceptionally delicious and unusual preparation with us to take advantage of a bumper crop of fava beans at our Farm Stand. If the thought of working with fava beans makes you groan (all that shelling, blanching, and slipping of skins!), you'll like this recipe. It's not recommended for very large fava beans, though, so look for young and tender specimens.
|1 pound||fresh, young fava beans|
|1 large||cut in half|
|1 medium||yellow onion (cut in half, then sliced 1/4-inch thick)|
|1/3 cup||extra-virgin olive oil|
|1/3 cup||red wine vinegar (preferably cabernet or zinfandel)|
|1/4 teaspoon||freshly ground pepper|
|1/2 cup||hot water|
|6||sprigs of fresh dill|
|2 tablespoons||minced fresh dill|
Remove the stem ends from the fava beans and discard. Cut the fava beans in half and place in a large saucepan. Squeeze the juice from the lemon halves onto the beans to prevent discoloration. Add the onions, oil, vinegar, salt, pepper, sugar, and water to the saucepan. Place the dill sprigs atop the mixture, cover the pan, and bring the beans to a boil over high heat.
Reduce the heat to low and simmer the fava beans until tender, 40 to 45 minutes. Remove the saucepan from the heat, remove the lid, and allow the mixture to cool to room temperature.
Serve chilled or at room temperature, garnished with the minced dill.