INGREDIENTS

INSTRUCTIONS

This is a lovely side dish and it's also good with pasta.  Bring a
large pot of salted water to a boil while you remove the fava  beans
from their pods.  Meanwhile, roast the red peppers over a gas flame or
under a broiler,  turning until all sides are uniformly charred.
Remove from the heat  and place in a paper or plastic bag until cool
enough to handle.  Remove all the charred skin, rinse the peppers and
pat dry. Slice  into thin strips, then cut the strips into 1 - or
2-inch lengths.  Blanch the fava beans for 30 seconds, no longer,
drain, and transfer  to a bowl of cold water.  Slip the beans out of
their thick skins,  and place in a bowl.  Heat the olive oil in a
heavy-bottomed lidded skillet and gently  saute the garlic until
golden, about 2 minutes.  Add the fava beans  and red peppers and stir
together over medium heat for about 2  minutes. Add the wine and the
thyme, cover, and turn heat to low.  Simmer 5 to 8 minutes (they are
very good slightly crunchy and bright  green; after they've cooked 5
minutes their color dulls and they  become quite soft). Add salt and
freshly ground pepper to taste, stir  in the lemon juice, and serve.
PLGOLD@IX.NETCOM.COM (PAT GOLD)  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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