Fava beans are in season now, and I've been playing around with different recipes featuring them to see if I could really present them in a way that I like. They are big and meaty, and that tends to turn me off when it comes to beans. But, I wasn't giving up, and I came up with something that I really like, and I hope you will too. It's my version of succotash, and even though I wanted to dump a can of tomatoes in the dish - because tomatoes makes everything taste better - G had been eating tomatoes for days and wanted a break. Can you believe him? Anyhow, I was skeptical that I would like fava beans without tomatoes around, but this is a very flavorful dish, and the green chiles add just the slightest punch. Served over quinoa, it makes for a complete meal.
Fava Bean and Green Chile Succotash
Ingredients:
1 Tbs. olive oil
1 onion, diced
1 head garlic, chopped
2 carrots, sliced
4 stalks celery, sliced
1 - 12 to 15oz. can of corn, drained
1 - 4.5 oz. can chopped green chiles
1 cup shelled fava beans
Salt and pepper to taste
1 cup quinoa, prepare according to package directions
Directions:
In a large pan, heat the olive oil over medium heat. Add the onion, garlic, carrots and celery, and cook for about ten minutes, until they are fork tender, stirring occasionally. Add the corn, green chiles, fava beans and seasonings, and cook for another ten minutes, until beans are softened, and everything is cooked through, stirring occasionally. Serve over quinoa. Surprisingly tasty! Feeds five hungry vegans.
