Fava Beans with Cilantro: A Taste of Sunshine and Simplicity
The scent of something wonderful simmering on the stove always brings me back to my grandmother’s tiny kitchen in rural Portugal. While she was a master of elaborate stews and festive roasts, it was her simple, vibrant dishes, born from necessity and abundant produce, that truly captured my heart. Fava beans, especially, held a special place. Harvested fresh from her garden, their bright green pods bursting with plump, tender beans, they were transformed into humble yet utterly delicious meals. This recipe for Fava Beans with Cilantro, a gem I discovered during a culinary exploration of Spanish and Portuguese flavors, instantly reminded me of those cherished moments, evoking the warmth of the Iberian sun and the comforting embrace of home.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Yield: 4 servings
- Dietary Type: Dairy-Free, Gluten-Free
Ingredients
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 2 lbs fava beans (or Lima Beans as an alternative)
- 1 cup chicken broth
- Salt and pepper, to taste
- ½ cup cilantro, chopped
Equipment Needed
- A large skillet or pot with a lid
- A knife for chopping
- A cutting board
Instructions
- Begin by rendering the bacon. Place the chopped bacon in a large, cold skillet or pot over medium heat. Allow it to cook slowly, stirring occasionally, until it becomes wonderfully crisp. This gradual rendering ensures maximum flavor extraction and a delightful texture.
- Once the bacon is crisp, remove it from the skillet with a slotted spoon, leaving the rendered bacon fat behind in the pan. Set the crispy bacon aside on a paper towel-lined plate; it will be a delightful garnish later.
- Add the chopped onion to the bacon fat remaining in the skillet. Sauté the onion over medium heat for approximately 5 minutes, or until it has softened and become translucent. Stir frequently to prevent sticking and ensure even cooking.
- Introduce the fava beans to the skillet. If you are using fresh fava beans, ensure they are shelled and, if necessary, blanched and peeled (though many recipes use them directly from the pod for a more rustic feel). If using frozen fava beans or lima beans, add them directly to the pan.
- Pour in the chicken broth. Stir everything together to combine.
- Cover the skillet with a lid. Reduce the heat to low and allow the mixture to simmer gently for 20 minutes. This steaming and simmering process will cook the fava beans until they are tender and have absorbed the savory flavors of the broth and onion.
- After 20 minutes of simmering, remove the lid. The fava beans should be tender.
- Season the dish generously with salt and pepper to your personal taste. Remember that bacon and chicken broth can already be salty, so taste as you go.
- Stir in the chopped cilantro. Allow it to wilt slightly into the warm beans, releasing its fresh, aromatic essence.
- Toss everything to mix thoroughly, ensuring the cilantro is evenly distributed.
- Serve the fava beans immediately, while hot and fragrant. Garnish with the reserved crispy bacon for an extra layer of texture and flavor.
Expert Tips & Tricks
For those using fresh, in-season fava beans, the effort of shelling and, if desired, double-peeling (removing the tough outer skin after blanching) is well worth it. This yields an exceptionally tender and vibrant dish. If you find yourself short on time or if fava beans are out of season, good quality frozen fava beans or even lima beans are excellent substitutes that will still deliver a delicious result. The key to the flavor here is the quality of the bacon fat and the freshness of the cilantro. Don’t be tempted to skimp on either! A touch of lemon zest added at the very end can brighten the flavors even further, providing a lovely counterpoint to the richness of the bacon and the earthiness of the beans.
Serving & Storage Suggestions
This dish is best served piping hot, straight from the skillet. It makes a wonderful accompaniment to grilled meats, roasted chicken, or fish. For a vegetarian option, it stands beautifully on its own as a hearty side dish or even a light lunch, perhaps with a crusty piece of bread for dipping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash more chicken broth or water if the beans seem dry. Avoid microwaving if you want to preserve the best texture.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 375.1 kcal | |
| Calories from Fat | ||
| Total Fat | 11.5 g | 17% |
| Saturated Fat | 3.6 g | 18% |
| Cholesterol | 15.4 mg | 5% |
| Sodium | 392.7 mg | 16% |
| Total Carbohydrate | 47.8 g | 15% |
| Dietary Fiber | 12.7 g | 50% |
| Sugars | 5.5 g | 22% |
| Protein | 21.4 g | 42% |
Note: Nutritional information is an estimate and may vary based on specific ingredients used.
Variations & Substitutions
While the classic combination of bacon and cilantro is sublime, feel free to explore variations. For a vegetarian or vegan version, omit the bacon and sauté the onions in olive oil. You could also add smoked paprika to the onions for a smoky depth. A touch of finely diced garlic sautéed with the onions would be a welcome addition. If cilantro isn’t your preference, fresh parsley or even a combination of parsley and mint could offer a delightful herbal note. For a richer dish, a knob of butter could be stirred in at the end, though this would move it away from its naturally dairy-free profile.
FAQs
Q: What is the best way to prepare fresh fava beans for this recipe?
A: For the freshest taste and texture, shell the fava beans. If the beans are young and tender, you can use them as is after shelling. For older or larger beans, you might consider blanching them for 1-2 minutes in boiling water, then plunging them into ice water. After blanching, you can easily slip off the tough outer skin of each bean for a more refined result.
Q: Can I use dried fava beans?
A: Dried fava beans are not recommended for this recipe as they require a much longer cooking time and a different preparation method (soaking). This recipe is designed for fresh or frozen fava beans that cook relatively quickly.
Q: How can I make this dish spicier?
A: To add a spicy kick, you can sauté a finely chopped red chili or a pinch of red pepper flakes along with the onion.
Q: Is it necessary to use chicken broth?
A: While chicken broth adds depth, you can certainly use vegetable broth for a vegetarian option, or even just water, although the flavor will be less pronounced.
Q: How long does it take to cook the beans until tender?
A: The recipe calls for simmering for 20 minutes, which is generally sufficient for fresh or frozen fava beans or lima beans to become tender. However, cooking times can vary slightly depending on the freshness and size of the beans, so check for tenderness towards the end of the simmering period.
This simple yet profoundly flavorful dish of Fava Beans with Cilantro is a testament to the power of fresh ingredients and straightforward cooking. It’s a reminder that culinary magic often lies in simplicity. Give it a try, and I’m confident it will become a cherished addition to your repertoire, just as it has to mine. Enjoy every vibrant, aromatic bite!