1286. SPRINGTIME RAGOUT of BACON, FAVA, PEAS and GREEN GARLIC

serves 4-6


3 cups of fava beans
1 cup of peas
1 stab of thick cut bacon, cut into strips
3 sprigs of rosemary
4 sprigs of fresh mint
1 laurel leaf
3 sprigs of thyme
1 tomato, diced
1 onion, diced
3 young potatoes, chopped into cubes
3 green garlic, diced into large chunks
½ cup of white wine
olive oil
salt and pepper

In 2 tablespoon of oil, sauté bacon strips until crispy. Remove bacon. In the bacon oil, sauté potato cubes until golden brown and set aside. In same oil, sauté onions and green garlic until soft and add diced tomatoes. Simmer for 5-7 minutes.

Add fava, potatoes, bacon, herbs and white wine. Bring to a boil then lower heat to allow for a slow simmer. Cook covered for about 10 minutes, adding water when necessary. Don’t stir too much to avoid breaking the beans.

Add peas and continue cooking for another 7-10 minutes or until peas are soft but not mushy. Salt and pepper to taste.


courtesy of: Chow, 235 2nd Street, First Floor, San Francisco, California 94105