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Categories: Sides, Vegetables, Vegetarian

Fava bean succotash

Behind an antique two-pump gas station on the seaward side of Highway 1, up a path of stone steps laden with native plants and the fog-driven ghosts of Henry Miller and Anais Nin, before a stretch of enormous redwoods, sits ... Read more

Total time: 45 minutes | Serves 4
Note: From chef Philip Wojtowicz of Big Sur Bakery & Restaurant. If you can't find fresh English peas, you can omit peas from the recipe.
  • Fresh corn from 2 cobs
  • 1/2 pound fresh English peas
  • 1/2 pound fava beans, hulled and peeled (about 2 pounds unhulled)
  • 1/2 pound string beans
  • 1 tablespoon canola oil
  • 12 button mushrooms, halved
  • 2 tablespoons butter
  • 1/2 cup dried unsweetened cranberries
  • 2 tablespoons chopped parsley
  • 2 tablespoons sliced chives
  • 2 tablespoons sliced scallions
  • Salt and pepper
  • A handful of pea shoots

Step 1In a large pot, boil salted water. In separate batches, blanch the corn, peas, favas and string beans until tender, about 3 to 5 minutes for each batch, then shock and drain. Cut the string beans into one-inch pieces on the bias and reserve.

Step 2Heat a large saute pan with the canola oil, add the mushrooms and cook until softened and the water is drawn out, about 4 to 5 minutes. Add the 2 tablespoons of butter, the blanched vegetables and the cranberries and saute the mixture until warm, about 1 1/2 minutes.

Step 3Add the parsley, chives, scallions, salt and pepper to taste. Garnish with pea shoots and serve immediately.

Each serving:
418 calories; 23 grams protein; 71 grams carbohydrates; 6 grams fiber; 12 grams fat; 4 grams saturated fat; 15 mg. cholesterol; 69 mg. sodium.
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