Prep 30 mins
Cook 20 mins
Fava beans don't get any richer than this, and they don't get any more delicious, either. This recipe ("Feves au Lard Fume") is adapted from Richard Olney's "Simple French Food." Definitely not for folks watching their cholesterol... ;) Most of the prep time is from shelling and peeling.
- 5 lbs young fava beans, in pods
- 1⁄4 lb sliced lean bacon
- 1 tablespoon butter
- 1 sprig fresh savory (or pinch finely crumbled dried savory)
- 3 tablespoons water
- 1⁄2 cup whipping cream
- 3 egg yolks
- fresh ground black pepper
- 1⁄8 teaspoon lemon juice
- chopped parsley
- Shell the beans from the pods.
- Briefly blanch the beans, then shock with ice water and remove their skins – excepting those that are tiny (discard the tiny ones).
- Cut the bacon into 1/2-inch pieces, then parboil for 10 seconds to remove excess salt, and drain.
- In a heavy saucepan (one with a cover) over low heat, melt the butter and cook the bacon for two to three minutes (bacon should remain limp).
- Add the peeled fava beans, savory, water, and salt to taste.
- Cover tightly, increase temperature to high, and cook over high heat for a few seconds (for gas burners, that would be about 5-10 seconds, for standard electric coil burner that would be about 15-20), then decrease heat to low and cook, shaking pan occasionally, until tender, about 15 to 20 minutes.
- Remove pan from heat and allow to cool for 2 minutes.
- In a bowl whisk together well the cream, egg yolks, and pepper (to taste), then stir the mixture gently into the fava beans.
- Return the beans to low heat, stirring until the sauce just begins to thicken (coating the spoon thinly) – do not allow to boil.
- Transfer beans to serving dish, sprinkle with the lemon juice and chopped parsley, and serve.