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Categories:
fava beans tomatoes brown sugar mustard sriracha kosher salt bacon olive oil onion celery garlic tarragon fresh oregano
Viewed: 30 - Published at: 2 years agoIngredients
- 4 cups shelled fava beans (about 7 pounds unshelled)
- 10 ounce tomatoes, cored and pureed
- 6 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 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
Method
- 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.
