While Fresh Fava Beans are a classic spring ingredient, this dish feels perfect for colder weather. With the magic of dried beans, you can have your Favas well into citrus season.
This recipe would be great with any white bean (garbanzo, great northern, cannelini, etc.). I used fava beans because they tend to fall apart when you’re cooking them, so they’re pretty much smashed by the time they’re done. Parsley and lemon brighten up the dish.
Dried Fava Beans
Brown Rice (preferably short grain
Parsley (leaves and stems separated, stems diced and set aside
Crushed Red Pepper
Yellow Onion (diced)
Large Cloves Garlic (minced)
Lemon (cut into 1/4 in. slices)
Salt and Pepper to Taste
Water or Vegetable Stock
In This Recipe
Cook your fava beans to the point that they are beginning to fall apart (if using dry, it might be a good idea to soak them overnight). This can take up to a couple of hours if you don’t soak them ahead of time. I used Bob’s Red Mill blanched favas and they cook in about an hour.
In a large, heavy bottomed pot over medium heat (6/10), heat 2 TBSP olive oil. Once it’s hot, sautee onion for about 4-5 min until it starts to sweat.
Add garlic, season with salt and pepper and continue to cook for another minute or two. Add in brown rice, coriander and crushed pepper. Toast for a minute or two. Add tomato paste and 2 cups of water or stock. Bring mixture to a boil. Reduce to a simmer, cover and cook for about 30 minutes or until rice is soft. There should still be a little tomato-y gravy type stuff left when the rice is done.
CHAR YOUR LEMON
Turn your broiler on high. Lay lemon slices out on a sheet pan, and season with salt and pepper.
Remove from oven, and when cool enough to handle, dice the lemons into small chunks (your using all of the lemon for this, skin and all).
In a large mixing bowl, combine favas, brown rice, charred lemon, and parsley leaves (reserving a couple for garnish). Stir to combine, making sure that the parsley wilts. Season with salt and pepper to taste.
Spoon into bowls. Top with reserved parsley stems, remaining parsley leaves, and olive oil.