1 tablespoon sriracha (hot chile sauce, such as Huy Fong)
1/2 teaspoon kosher salt
1/3 cup diced applewood-smoked bacon (2 slices)
1 tablespoon olive oil
1/2 cup diced onion
1/3 cup diced celery
2 garlic cloves, minced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh oregano
How to Make It
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.
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.
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.