Fava Beans With Pancetta Recipes

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FAVA BEANS WITH PANCETTA



Fava Beans With Pancetta image

This is another one of my recipes that I've adapted from the Food Network show, Food 911. I saw this on an episode, along with a recipe for Chicken Francaise, and I had to give it a shot. This is a hearty bean dish, that adds a little bit of flair with a crunch. The fat from the Pancetta does a great job of adding depth to the flavor and is a nice vehicle for the sage.

Provided by Nanashi

Categories     Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup flour
kosher salt
fresh ground black pepper
1 lb fava beans
5 slices pancetta
3 bay leaves
5 garlic cloves
1/4 cup olive oil
sage leaf
kosher salt
fresh ground black pepper

Steps:

  • Soak the fava beans overnight in water.
  • Put beans in a pot with fresh water, with the cloves of garlic, bay leaves, and salt to taste, and bring to a boil.
  • When beans are at a full boil, reduce the heat, partially cover, and allow to simmer for 1 to 1-1/2 hours. You will know they are done with they are smooth and tender to the bite. This will take a while, so now would be a good time to start making your main dish.
  • When the beans are done, transfer them to a platter to allow them to cool and dry.
  • Heat the oil in a fry pan until it is smoking hot, and add the Pancetta (italian bacon) and the sage leaves.
  • While the Pancetta is cooking, dredge the beans in the flour, they should be relatively well-coated.
  • When the Pancetta is done, leave it in the pan add the beans to the oil a little at a time, forming a single layer on the bottom of the pan. As they fry and become crunchy, remove them to a serving dish. Keep adding the beans until all the beans are fried, then top with the Pancetta and sage leaves.

Nutrition Facts : Calories 363.7, Fat 14.3, SaturatedFat 2, Sodium 7.2, Carbohydrate 47.4, Fiber 7.1, Sugar 2.2, Protein 12.1

SAUTé OF FRESH FAVA BEANS, ONIONS, AND FENNEL



Sauté of Fresh Fava Beans, Onions, and Fennel image

Categories     Bean     Onion     Vegetable     Side     Sauté     Fennel     Spring     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 10

3 pounds fresh fava beans, shelled, or 3 cups frozen baby lima beans, thawed
1/3 cup olive oil
1 cup chopped onion
1 fresh fennel bulb, trimmed, sliced
1 teaspoon fennel seeds, coarsely ground in spice grinder
1 1/3 cups (about) canned low-salt chicken broth
4 tablespoons chopped fresh dill
1/2 cup chopped pancetta*
1/2 teaspoon dried savory
2 tablespoons fresh lemon juice

Steps:

  • Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).
  • Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
  • Pancetta, Italian bacon cured in salt, is available at Italian markets, some supermarkets, and some specialty foods stores.

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