Fava Beans with Crème Fraîche and Mint
Fava Beans with Crème Fraîche and Mint is a gluten free and vegetarian main course. This recipe serves 4. One portion of this dish contains about 18g of protein, 14g of fat, and a total of 370 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of crème fraîche, mint leaf chiffonade, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
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.
The earthy, slightly bittersweet favas and the herbal of the mint call for a zesty, herbaceous Sauvignon Blanc from one of the cooler regions of California. Selene from the Carneros district in Napa Valley meets that description.
Reprinted with permission from Pintxos: Small Plates in the Basque Tradition by Gerald Hirigoyen with Lisa Weiss, copyright © 200
Photography copyright © 2009 by Maren Caruso. Published by Ten Speed Press.