Fava Beans with Tomato and Onion
Photo: Jan Smith
Serve this colorful side dish with salmon.
Yield: 5 servings (serving size: 1/2 cup)
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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
- 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
- Preheat oven to 425°.
- 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.
- 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.
- 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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