Elizabeth Schneider

Stewed Fava Beans and Leeks with Lemon

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Prepare this dish with small, young favas so that you can cook the pods, which add a slippery, interesting texture. Although the flavor is unique and appealing—a blend of okra and spinach—the look is less than classy. Save the messy mélange for a homey dinner for bean lovers; serve with bread to sop up the juices.

Ingredients

  • 3 small leeks (about ¾ pound)
  • 1½ pounds small fava beans in the pod

Method

  1. Trim off dark upper leaves of leeks for soup. Halve lower parts lengthwise; rinse carefully between layers. Slice ½ inch thick.
  2. Carefully remove tails and strings from both sides of each fava pod with a paring knife; if they do not pull off, shave each off, as they are too tough to eat. Cut pods in sections between bean bumps.
  3. Heat ¼ cup oil in a heav