How to Cook Fresh Fava Beans with Garlic, Anchovy, and Tomatoes

anchovies

🥗Healthier: capers

💰Cheaper: olives

Capers provide a similar briny flavor without the fish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral cooking oil.

Blanch a handful of fava beans in very salty boiling water for about 2 minutes.

Prepare a bowl of ice water for shocking the beans after blanching.

Peel the thick skin off the blanched fava beans, using a knife or fingernail to help if needed.

Slice cherry tomatoes in half and coat them with olive oil.

Place the cherry tomatoes skin side up on a sizzle platter and put them under the broiler at high heat to blister the skins.

Mince garlic, sun-dried tomatoes, and anchovies together until finely chopped, about 2 tablespoons total for 4-5 cups of fava beans.

Heat olive oil in a pan and add the minced mixture to sauté until fragrant.

Add the blanched fava beans to the pan and sauté until they start to brown.

Add the blistered cherry tomatoes to the pan for deglazing.

Pour in about 4 ounces of chicken broth to help deglaze the pan and simmer for a few minutes.

Transfer the mixture into a casserole dish for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens