Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Fresh fava beans - shelled

  2. 3 cups thawed frozen Baby lima beans

  3. 1/3 cup 78ml Olive oil

  4. 1 cup 62g / 2 1/5oz Chopped onion

  5. 1 Fresh fennel bulb - trimmed, sliced

  6. 1 teaspoon 5ml Fennel seeds - coarsely ground With a spice grinder

  7. 1 1/3 cups 315ml Canned low-salt chicken broth - more or less

  8. 4 tablespoons 60ml Chopped fresh dill

  9. 1/2 cup 73g / 2.6oz Chopped pancetta

  10. 1/2 teaspoon 2 1/2ml Dried savory

  11. 2 tablespoons 30ml Fresh lemon juice Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel l ima beans). Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; saute 5 minutes. Add favas or lima beans and fennel seeds; saute 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.) This recipe yields 4 to 6 servings.


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