Fava Bean Redux

With the fresh Fava Beans in my possession, I tried them again tonight. These are considered "immature" beans because they are fresh, and green. Mature beans stay on the vine until the pods are dark, and then you dry the beans. Mature beans have a more intensive calorie count, a bit higher in fiber and protein. Again, I am cooking these so that I can eat the immature bean in it's shell which adds a bit more fiber. If you are wanting to shell the fava, you can steam it and then fiddle taking it out of it's shell.

The seasonings tonight came out of the garden. The previous Fava recipe used turmeric which gave the bean a bright color. Tonight's seasonings and process produced a quieter, somber fava bean in appearance.

Put the follow in a saucepan, bring to boil and simmer for 20 minutes

¾ cup         broad bean, immature, raw (fava)

1.3 cups       water
1 tbsp         balsamic vinegar
2 tbsp         sherry, dry
1/4 cup       fennel bulb, chopped
1 tsp            garlic, minced
2 tsp            chives, raw, chopped
2 tsp            thyme, fresh, chopped
3 leaves       peppermint leaf, fresh, chopped
1/4 tsp         dill weed, dried
1/2 tsp         black pepper
1/4 tsp         mrs. Dash
1 tsp            raisin, seedless

Take the beans out, and put into cold water. Simmer the balance of the liquid down, reduce it.

Steam 1.15 cups of Kale in microwave for 2 minutes.

Mix with the reduced liquid/seasonsings in the saucepan:
The cooked fava beans

8                 olive, green, pitted, halved

7                 grape tomatoes, halved
1 oz             white cheddar cheese, diced

Assemble:
Put Kale on plate, and top with the fava bean mixture.

Rated a 4.6 on the Kale Scale.