Braised Whole-pod Fava Beans with Dill
Photo: Leigh Beisch; Styling: Merilee Bordin
Fava beans are a culinary highlight of spring, but double-shelling them takes time. Very young favas, though, can be eaten pod and all. Prep and Cook Time: 45 minutes.
Yield: Makes 6 servings
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Amount per serving
- Calories: 222
- Calories from fat: 53%
- Protein: 9.2g
- Fat: 13g
- Saturated fat: 1.7g
- Carbohydrate: 24g
- Fiber: 0.0g
- Sodium: 322mg
- Cholesterol: 0.0mg
- 1/3 cup olive oil
- 1 sweet onion, halved and thinly sliced
- 1 1/2 pounds fava bean pods, ends trimmed and strings removed
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup chopped dill, plus 1 tbsp. for garnish
- Plain whole-milk or Greek-style yogurt
- 1. Put oil and onion in a large pot over medium-high heat. Cook until fragrant, about 1 minute. Add favas, salt, sugar, and 1/4 cup water. Bring to a simmer. Cover and cook, stirring occasionally, 20 minutes.
- 2. Add 1/4 cup dill, cover, and cook until fava pods are tender and starting to fall apart, about 10 minutes. Sprinkle with 1 tbsp. dill and serve warm or at room temperature, with yogurt on the side.
- Note: Nutritional analysis is per serving, without yogurt.
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