Fava beans are gentle, soothing, calm (particularly so when they have been skinned), a vegetable without the vibrancy of spinach or even peas. Surely we don’t always want vegetables to be full of fireworks? Rather than fight this mild character with an addition of spice or bright tastes, I go along with it, and often serve the beans as a side dish with cream and perhaps a stirring of parsley. A dish as soporific as it is beautiful. Some poached ham would be nice here, as might a piece of lightly cooked white fish. Though I would be more than satisfied with some triangles of hot brown toast. Should you happen to have any summer savory in the herb bed, this is your chance to use it.
Recipe information
Yield
enough for 4
Ingredients
Preparation
Boil the beans in deep, very lightly salted water. When they are tender, drain them and put them back into the pan. Pop them out of their skins, if you like. Pour in the cream, add a little salt, some black pepper, and the nutmeg, perhaps, then fold in the chopped parsley and mint. I tend to keep it quite fine for this dish. If you are using savory, introduce it now. Bring the mixture to a quiet simmer, then spoon it alongside your ham, halibut, or whatever.
