Fava Bean Summer Salad

Fava Beans are, despite their name, a member of the pea family and very popular in the Mediterranean cuisine. They are at their peak in July and have a lovely, nutty flavor, a slight bitterness and creamy texture. They are great steamed and served with olive oil, salt, lemon and parmesan. They can also be added to soups and pastas or ground into purees. Although they should be shelled and pealed before eating, there is no need to do this if you can find tiny Baby Fava Beans. Those are especially tender and are also sold frozen.

Fava Bean Summer Salad
serves 2 - 4


3 small onions
100 g bacon
300 g baby fava beans, fresh or frozen
3 tomatoes, roughly chopped
sherry or red wine vinegar
1 - 2 tablespoons olive oil
3 tablespoons chopped parsley
salt and freshly ground pepper

Peel and dice the onion. Dice the bacon into small pieces. If you are using fresh, regular sized Fava Beans, cook them in salted water until almost tender. Drain, peel and set aside. If you are using frozen Beans, prepare them as indicated on the package.

Heat very little of the olive oil in a pan. Add the bacon and fry on very low heat for approximately 4 minutes. Add the onions and let fry for another 6 to 8 minutes or until golden and crisp. Take the mixture out of the pan and put on paper towels.

Then add the beans to the same pan and let cook for a couple of minutes until the beans are tender.
Let cool slightly then add the tomatoes. Taste with the vinegar, a little olive oil and salt and pepper. Sprinkle with parsley and the onion mixture and serve warm or cold.