Side Dish
8 - 10 servings
15 minutes
20 minutes
Chef Ida Rodriguez
5 1/2 pounds Fava Beans
1 cup chicken stock
4 tablespoons butter
1 sprig savory
2 tablespoons parsley, leaves chopped
Ground black pepper to taste
Shell the beans and slip each bean out of its tough skin. In a shallow pan, bring the chicken stock to the boil; add a little salt.
Add the fava beans, 1 tablespoon of the butter, and the savory. Boil over high heat, uncovered, for 5 minutes.
When no more than 2 tablespoons of cooking liquid remain, the beans are done. Remove the savory, and add the remaining butter and parsley.
Let the sauce boil so that the butter will be emulsified into the cooking liquid and become creamy. Season to taste with salt and pepper, and serve hot.
