Fava Beans with Tomato and Onion

Photo: Jan Smith

Bake fava beans with halved plum tomatoes, onion, olive oil  and red wine vinegar and serve this colorful side dish with salmon.

Yield: 5 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 16%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.5g
  • Carbohydrate: 20.3g
  • Fiber: 5.1g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 182mg
  • Calcium: 39mg

Ingredients

  • 4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
  • 2 cups sliced, halved plum tomatoes (about 4)
  • 1 cup vertically sliced sweet onion
  • 1 tablespoon red wine vinegar
  • 2 teaspoons extravirgin olive oil
  • 1 teaspoon minced fresh garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/2 teaspoon sugar
  • 1/2 teaspoon red wine vinegar
  • 1/8 teaspoon salt

Preparation

  1. Preheat oven to 425°.
  2. Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
  3. Combine beans, tomatoes, and next 6 ingredients (through black pepper) in a 13 x 9-inch baking dish coated with cooking spray, tossing well. Bake at 425° for 20 minutes, stirring once.
  4. Combine sugar, 1/2 teaspoon vinegar, and 1/8 teaspoon salt in a small bowl, stirring until sugar dissolves. Drizzle over bean mixture, tossing gently to coat.
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