Ingredients
The following ingredients have 1 Servings
- 1 cup shelled fava beans (1 ½ pounds in pods)
- 4 tablespoons red wine vinegar or white balsamic
- 4 tablespoons olive oil
- 2 medium garlic cloves, finely minced (about 2 teaspoons) or sub thinly sliced shallot
- 2-3 tablespoons fresh tender herbs- flat leaf parsley, dill, mint, tarragon, basil, cilantro or oregano
- zest of one lemon
- ¾ teaspoon kosher salt ( per 1 cup of beans)
- ¼ teaspoon ground black pepper
- pinch chili flakes- optional
- ½ teaspoon whole spice seeds- optional ( coriander, mustard, caraway, cumin)
Instruction
- Bring a pot of generously salted water to a boil. While the water heats, remove the fava beans from their long pods. Add the shelled fava beans to the boiling water and cook until bright green and tender, about 3 minutes. Drain and immediately rinse under ice cold water until cold.
- Decide if you would like to peel off the “second skin” ( see post above). If so do this now.
- In a pint jar, combine the vinegar, olive oil, garlic, herbs, salt, and pepper. Place a lid on the jar and shake to combine the marinade. Place the fava beans into the jar, replace lid and shake to coat the fava beans. Refrigerate until ready to use.
- To keep for longer, up to 2-3 weeks in the fridge, just make sure the oil and vinegar marinade completely covers the beans, adding equal parts oil and vinegar, a tablespoon at a time, pressing down on beans, until completely submerged.
