Photo: Cedric Angeles
Dijon mustard, brown sugar and sriracha are the keys to this flavorful yet simple fava bean side dish.
Makes about 3 cups
1. Bring a large pot of water to a boil. Add fava beans; cook 2 minutes. Drain; rinse with cold water. Drain well. Remove tough outer skins from beans.
2. Place pureed tomatoes in a saucepan over medium heat. Cook until liquid is reduced by one-third (to about 1 cup). Stir in brown sugar, mustard, sriracha, and salt. Remove pan from heat.
3. Heat bacon and oil in a medium skillet over medium heat; cook 6 minutes or until crispy. Add onion, celery, and garlic; cook 6 minutes or until vegetables are tender. Add shelled favas and reduced tomato mixture; cook 2 minutes. Remove from heat. Stir in tarragon and oregano.