1 Lb Fresh Favas, Shell and pod removed (see "Fabulous Favas")
Fava Beans with Tomatoes and Herbs
1 onion, chopped
3 cloves garlic
1/2 cup fruity red wine
1 tsp chopped fresh rosemary
1/2 tsp salt
1 bay leaf
1 28 oz can plum tomatoes
2 Tbs olive oil
Heat olive oil over medium high heat in a large skillet. Add garlic and sautee until you can smell it, about 30 seconds. Add onion, rosemary, and salt, and cook until olive is gold and the garlic is sticking to the bottom of the pan, about 10 minutes. Deglaze pan with wine, stirring to remove all of the bits from the bottom of the pan, and reduce over medium-low heat. Add the tomatoes, but not the juice. (Use your hands. its the easiest way not to lose the tomatoes and then you can squeeze them when you add them to the sauce). Add the bayleaf and cook until sauce is thick and flavorful. Add the favas, cook for about 30 seconds and then turn off the heat. Allow to rest for about five minutes. The beans will "cook" from the heat of the sauce. Taste and season with salt and pepper.
Recipe notes: if you don't have a fruity red win, use any red. I just think the slight sweetness of the red wine complements the slight sweetness of the favas. If you use fresh favas, since you have to blanch them to remove the pod they will cook extremely quickly.