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home > recipes > appetizers > fava beans with creme fraiche and mint
from Tipperary, Ireland 2 pounds fava beans in the pod 1/2 cup crème fraîche 2 tablespoons extra virgin olive oil kosher salt and freshly ground black pepper 1/3 cup mint leaf chiffonade finely grated zest of 1 lemon To prepare the favas, split open the pods and remove the beans. Meanwhile, bring a saucepan filled with salted water to a boil over high heat. Place a bowl filled with ice water near your stove top. Drop the beans into the boiling water and cook for 3 minutes (this is longer than most recipes instruct because the beans are not cooked again). Drain the beans and quickly plunge them into the ice water. With your fingernail, pierce the skin of each bean near one end and squeeze the bean gently to pop free of the skin. Don't worry if the beans separate into halves. You should have about 2 cups beans. In a bowl, whisk together the crème fraîche, olive oil, and salt and pepper to taste. Add the fava beans, mint leaves, and lemon zest and toss to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours before serving to chill and allow the flavors to meld. Taste and adjust the seasoning with salt and pepper before serving. Serve chilled.

Fava Beans with Creme Fraiche and Mint


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keyword: beans
keyword: creme
keyword: fraiche
ethnicity: spanish
recipes for appetizers
recipes by rcoen
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(posted January 19, 2010)

from Tipperary, Ireland

2 pounds fava
beans in the pod
1/2 cup crème fraîche
2 tablespoons extra virgin
olive oil
kosher salt and freshly ground black pepper
1/3 cup
mint leaf chiffonade
finely grated
zest of 1 lemon

To prepare the favas,
split open the pods and remove the beans. Meanwhile, bring a saucepan filled with salted water to a boil over high heat. Place a bowl filled with ice water near your stove top. Drop the beans into the boiling water and cook for 3 minutes (this is longer than most recipes instruct because the beans are not cooked again). Drain the beans and quickly plunge them into the ice water. With your fingernail, pierce the skin of each bean near one end and squeeze the bean gently to pop free of the skin. Don't worry if the beans separate into halves. You should have about 2 cups beans.

In a bowl,
whisk together the crème fraîche,
olive oil, and salt and pepper to taste. Add the fava beans, mint leaves, and lemon zest and toss to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours before serving to chill and allow the flavors to meld.

Taste and
adjust the seasoning with salt and pepper before serving. Serve chilled.



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