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Epicurious
Gourmet

Fava Beans with Red Onion and Mint (Fave con Cipolla Rossa e Menta )

By Ursula Ferrigno

4.2

(21)

Image may contain Plant Food Meal Dish and Salad
Photo by John Kernick

"Skinning broad beans to reveal their bright green inner kernels is time-consuming, but it produces a sweeter, much more visually exciting bean," says Ferrigno. She taught us the great trick of cooking the beans in unsalted water and olive oil to retain that intense color (which looks gorgeous with the red onion). A handful of chopped mint leaves underscores the verdant flavor of this warm salad.

Cooks' note:

Fava beans can be shelled and peeled (but not cooked) 1 day ahead and chilled, covered.

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