Beans: Fava Beans 03 by Recipe Cottage

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	Fava Beans 03

		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.