Here is what everybody “really needed,” yesterday, as a recipe (fava beans).
From: ”The Fannie Farmer Cookbook” (Twelfth Edition)
Revised by: Marion Cunningham with Jeri Laber
Illustrated by: Lauren Jarret
Published by: Bantam Books
The preamble says:
“Fava beans are large, shiny green beans, often called broad beans. They are found in the market in April, May, and June. (SERVES FOUR)
3 pounds (1 1/3 kg) unshelled fava beans4 tablespoons butter
1 onion, chopped
1 teaspoon marjoram, crumbled
Freshly ground pepper
Shell the beans. Melt the butter in a pan, add the onion, and stir until soft. Add the beans and just enough water to cover. Add the marjoram, cover, and cook for about 20 minutes or until the beans are tender. Drain, saving the liquid, and put the beans in a warm oven. Return the liquid to the pan, turn the heat on high, and reduce the liquid to about 1/2 cup. Season to taste. Pour over the beans and serve.
Today’s panel gives a new meaning to “choker.”
March 11, 2016