2cupsof dry fava beansor broad beans. See recipe for how to boil them, or 4 cups of boiled or canned fava beans
Ice water to cool the beans
8ouncesof bacon[227 g]
1large white onionsliced thinly
2garlic clovessliced thinly
1red bell pepperdiced
2tomatoesseeded and diced
¼cupof apple cider vinegar or 3 tablespoons of lemon juice
4tablespoonsof extra virgin olive oil
1½teaspoonof salt(or more, to taste)
½teaspoonof black pepperfreshly-cracked, or ground, (or more, to taste)
A handful of minced parsley or green onions to garnish
Instructions
Step 1: How to boil dry fava beans
Note: jump to step 2 if you use canned beansBoiling fava beans: Place the beans in a large pot and add enough tap water to cover it plus 3 cups. Boil the favas until the beans are tender (test by pinching one), and the skin starts to become loose (this will depend on the freshness and quality of the beans and may take up to 40 minutes).Peeling fava beans: Remove the beans from the heat and drain the boiling water. Pour the beans into a bowl of ice water. Let the beans cool to room temperature. Once cooled, discard the cold water.Press each bean between your thumb and finger to break out of the hard skin as it opens in the seam. Discard the skins.
Step 2: Browning the bacon
Heat a skillet over medium-high heat and once heated add the bacon to it.Cook stirring until the edges are browned (3-5 minutes). Discard the bacon fat.
Step 3: Cooking the onion
Lower temperature to medium heat. Stir in the onion and garlic and cook stirring until the onion turns translucent (about 2 minutes).
Step 4: Cooking beans
Stir in the fava beans, bell pepper, and tomatoes and cook stirring until it is just heated through (about 1 minute).Pour in the vinegar, olive oil and cook stirring for another minute. Season with salt and pepper to taste. Stir in the parsley.
Step 5: Serving
Serve at room temperature. Put extra vinegar or lemon juice on the table for those who prefer it more sour.