Fresh Fava Bean Ragout
Also known as Broad Bean or Horse Beans, FAVA BEANS are high in fiber, protein and iron. Fava beans are also a good source of vitamin A, vitamin C and potassium. Quite sophisticated for a bean per se and considered a culinary luxury by its true fans and chefs, five to seven fava beans are encased in a large green pod that is definitely inedible which is why it must be peeled away and discarded.
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- 1 1/2 Tbsp. Olive Oil
- 1/2 lb. Smoked Italian Sausage, cut in 1/4″ pieces
- 1 cup Fresh Fava Beans, shelled & peeled
- 1/2 cup Onions, chopped
- 1/2 cup Roma Tomatoes, seeded & chopped
- 1/2 cup Salvaggio’s Marinara Sauce
- 1 clove Garlic, minced
- 1 Tbsp. Oregano, fresh, chopped
- 1 Tbsp. Basil, fresh, chopped
- 1 tsp. Chili Powder
- 1 tsp. Cumin Powder
- To Taste – Salt & Pepper
- Blanch whole fava beans in boiling salted water for 5 minutes.
- Drain, and shock in ice water until thoroughly cooled.
- Shell beans from pod and peel each bean.
- Heat olive oil in a saucepan and sauté onions, then garlic until golden.
- Add smoked Italian sausage and heat thoroughly.
- Add all remaining ingredients and sauté / simmer for 5 to 10 minutes on medium low heat.
- Season to taste.
Makes approximately 4 cups.
This ragout can be a very versatile sauce for Chicken, Pork or “steak type” Fish and can be modified to your taste with other sausages, shrimp or a variety of seasonings. (One pound of fava beans = approximately 1 cup shelled)
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