Name: Fava Beans with Red Onion and Mint (_Fave con Cipolla Rossa e Menta_ )
Cook time: 45 min
Total time: 45 min
Yield: Makes 6 (small plate) servings
Ingredients: 3 cups peeled shelled fresh fava beans (2 1/2 pounds in pod); 1 teaspoon plus 2 tablespoons olive oil, divided; 2 medium red onions, chopped; Fine sea salt; Generous handful of mint, roughly chopped (about 1/2 cup)

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Photo by John Kernick

"Skinning broad beans to reveal their bright green inner kernels is time-consuming, but it produces a sweeter, much more visually exciting bean," says Ferrigno. She taught us the great trick of cooking the beans in unsalted water and olive oil to retain that intense color (which looks gorgeous with the red onion). A handful of chopped mint leaves underscores the verdant flavor of this warm salad.

Cooks' note:

Fava beans can be shelled and peeled (but not cooked) 1 day ahead and chilled, covered.

Recipe notes

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