It is a great time of year for local produce. At the farmer’s market this morning there was plenty of corn, fava beans, green beans, blueberries, cherries, cucumbers, radishes, carrots, and I started to see the first of summer eggplant, peppers and more tomatoes than last week. (Have I mentioned that I am a die-hard farmer’s market shopper?)
This is a veggie side dish that I love to make this time of year. It is so fresh and incorporates the best that summer has to offer. I usually serve it with grilled fish, but would be equally delicious with any grilled meat. In this recipe I use fresh fava beans, but later in the summer fresh lima or butter beans would make a great substitute.
Here are a few tips if you have never worked with fava beans and get them still in the pod. You must remove the fava’s from the pod like any other bean. However, the bean is also surrounded by a thick shell that should be removed before cooking. I just make a small slit in the shell with a paring knife and then pull it back. Inside will be the bean. Fava’s should be cooked first in boiling water for 3-4 minutes before being added to any dish.
Hope this makes an appearance at your dinner table!
Recipe after the jump.
Farmer’s Market Succotash
1 ½ tbs. olive oil
1 garlic clove, minced
4 ears corns, kernel cut off. (Save the cob to make broth)
1 ½ cups fava beans, parboiled
½ cup diced red pepper
Salt and Pepper
¼ c. chopped basil
1. Heat oil in large skillet on medium heat.
2. Add garlic and sauté 1 minute.
3. Add corn kernals, fava beans and red pepper. Cook 5-6 minutes until corn is cooked.
4. Season with salt and pepper.
5. Toss in basil and serve.