Blistered Fava Beans are Creamy and Delicious
Fava Beans, also known as broad beans, were made famous by Hanibal Lecter, who said
“A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti.”
Sadly, this is the most many Americans know about this delicious bean. Fava Beans are creamy in both texture and flavor and goes well pasta and meat dishes. The bean originated in Greece and is very common in Mediterranean cooking.
The fiber and protein content is high in this dish, as the beans and Canadian bacon are both lean. The olive oil adds most of the calories, although this can be mitigated. The less olive oil you use, the less browned and crispy the beans will become. Choose your own battle.
This recipes makes three side portions or one meal.
Total Calories: Side portion: 250 calories; Entrée Portion: 750 calories
- 3 tablespoons extra virgin olive oil, divided
- ½ Red or brown onion
- 5 slices of Canadian bacon, diced.
- May substitute with 2 slices of bacon
- One can of cooked fava beans , or one pouch of Melissa’s Produce steamed fava beans (recommended), drained and rinsed
- ½ Cup shredded Parmesan cheese
- ½ Teaspoon ground pepper
- ¾ Teaspoon garlic powder
- 1 Teaspoon lemon juice
Preparation of Blistered Fava Beans
1) Warm ½ olive oil in a small pan.
2) Cooking on medium heat, add Canadian bacon, allowing to slightly brown. If using real bacon, cut olive oil use by half
3) Add red onion, cook until onion begin to sweat
4) Turn heat to high and add remainder of olive oil.
5) Add fava beans and mix together.
6) When fava beans begin to blister, add Parmesan cheese, garlic and pepper. Thoroughly mix ingredients.
7) Cook until fava beans are brown and blistered, onions are browned and Canadian bacon is slightly crispy.
8) Toss the lemon juice into the hot pan, right before serving the beans.
9) Optional, serve blistered fava beans with freshly grated Parmesan on top. Blistered fava beans pair well with pan seared salmon.