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Fava Beans with Sweet Peppers
Yield: 4 Servings

2 1/2 pounds unshelled fava beans
1 large or 2 small sweet red peppers
2 tablespoons olive oil
2 large garlic cloves, finely minced
1/3 dry white wine
1/4 teaspoon dried thyme
Salt and freshly ground pepper
2 tablespoons fresh lemon juice

Bring a large pot of salted water to a boil while you remove the
fava beans from their pods.

Meanwhile, roast the red peppers over a gas flame or under a broiler,
turning until all sides are uniformly charred. Remove from the
heat and place in a paper or plastic bag until cool enough to
handle. Remove all the charred skin, rinse the peppers and pat
dry. Slice into thin strips, then cut the strips into 1 - or 2-inch
lengths.

Blanch the fava beans for 30 seconds, no longer, drain, and transfer
to a bowl of cold water. Slip the beans out of their thick skins,
and place in a bowl.

Heat the olive oil in a heavy-bottomed lidded skillet and gently
saute the garlic until golden, about 2 minutes. Add the fava beans
and red peppers and stir together over medium heat for about 2
minutes. Add the wine and the thyme, cover, and turn heat to low.
Simmer 5 to 8 minutes (they are very good slightly crunchy and
bright green; after they've cooked 5 minutes their color dulls and
they become quite soft). Add salt and freshly ground pepper to
taste, stir in the lemon juice, and serve.

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