Fava is a bean’s bean – big, meaty, and toothsome. And so I like to use strong bold flavors when I cook with them. This dish is savory and saucy with lots of garlic, thyme and lemon. I use canned fava beans, which can be purchased at most Middle Eastern markets and I highly recommend use the smaller size beans (remember to rinse and drain the beans) If you can’t find cremini mushroom, substitute baby portabella mushrooms (but if you have never had cremini mushrooms, they’re worth searching for) . Most of my friends find that with the meatiness of the fava beans and the mushrooms in this dish, they don’t miss not have animal protein.This dish is great paired with wild rice. I love eating this dish with or over coconut quinoa.
GARLIC LEMON FAVA BEANS & MUSHROOMS – Serves 4Recipe from – Post Punk KitchenTotal time: 30 minutes || Active time: 30 minutesTo play up the earthiness of this dish, I love to serve this with a wild rice blend. A roasted veggie like cauliflower or broccoli is perfect here, too.2 teaspoons olive oil1 small red onion, cut into thin half moons3 cloves garlic, minced1 tablespoon fresh chopped thyme8 oz cremini mushrooms, sliced in half2 tablespoons breadcrumbs (plain or seasoned)2 cups vegetable broth1/2 teaspoon saltJuice and zest of 1/2 a lemonLots of fresh black pepper3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)Optional: Slivered green onions for garnishPreheat a large pan over medium heat. Saute onion in oil with a pinch of salt for 5 to 7 minutes, until slightly browned. Add garlic and thyme, and saute one minute. Add mushrooms and cook to release moisture, about 5 minutes.Add bread crumbs, toss to coat everything and toast crumbs for 3 to 5 minutes. Add veg broth, black pepper, salt, lemon zest and juice and fava beans. Bring to a boil. Let reduce and thicken, 7 minutes or so. Taste for salt and seasoning and serve, topped with green onions.Let me know what you think.Cecil Williams Owner/AgentEMERGE INSURANCE AGENCY904-677-5884