Sunday, July 26, 2009

Fava Beans Redux

Having used up the last of the fava beans on a delicious and pretty Shrimp and Fava Sautee over Couscous, I am definietly going to grow some more of them next year.

Growing a garden is a learning experience and here are the things I learned about Fava Beans.

  1. They are really TALL. So don't plant them in front of other plants. My poor pepper plants that were behing the wall of favas didn't get the sun they needed so as a result, I am nursing two Italian Sweet Pepper plants that have a total of 3 peppers.
  2. They are really TALL. You'd better plan on staking them up before they get too and flop over because
  3. The bean pods are HUGE.

Everything I read talked about the tedious process of shelling and preparing the beans. Really? It wasn't that bad. Sure, it takes some time, but then again so does anything worthwhile. And believe me they are definitely worthwhile.

Fava Beans and Shrimp over Couscous

  • Poached Shrimp
  • 2 Cups Prepared Favas
  • Roma Tomatoes Chopped
  • French Shallots Chopped
  • Garlic Cloves Minced
  • Fresh Tarragon Minced
  • Romano or Parmesan Cheese
  • Kosher Salt and Fresh Ground Pepper

You might notice, there are not any actual ingredient measurements? Wing it!

Prepare the couscous according to package directions. This will take hardly any time and while the pasta is sitting covered you can whip up the following.

Sautee the garlic and shallots over low heat in a bit of olive oil until they become limp and translucent. Turn up the heat at bit and toss in the favas and season with salt and pepper. Sprinkle on the minced tarragon and add the tomatoes. Continue to stir and toss in the sautee pan until the tomatoes begin to become slightly limp. Add the shrimp and continue just until they become warm. Do not over cook.

Top the dish with some shaved slivers of cheese and add more salt and pepper to taste.

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