No longer just made with lima beans, today this dish is a colorful
medley of vegetables, herbs, nuts and even chilies to provide a nice accompaniment
for fish, fowl, or meat of your choice.
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| Homemade by Holman- Uses edamame |
If you cannot find fresh fava beans, use
shelled frozen edamame or baby lima beans. The salt pork adds both sweet and
savory. If you like, try using crisp pork rinds (Chicharron1).
Virtually any herb you like will add character including thyme, parsley,
cilantro, chives, or basil. Nuts work well for another layer of texture; try
pinenuts, pecan bits or toasted almonds. If you like hotter add favorite chilies.
Crunch from uncooked bits of celery, mango or even cucumber are enthusiastically
received.
1 Pound blanched fava beans, beans
removed from pods
3 Tablespoons rendered pork lard
3 Tablespoons sweet butter
3 Cloves garlic, minced
½ Red bell pepper, chopped in ¼
cubes
2 Ears corn kernels
½ Small red potato, chopped into
small cubes, cook until slightly browned
½ Vidalia onion (or shallots),
minced ¼ cubes
3 Ounces salt pork, fried crisp,
drained on paper towels
Sea Salt and pepper to taste
A chiffonade of basil leaves
Optional, sprinkle crushed red
pepper
Optional, pine nuts
Blanch the fava beans in boiling water, cooking for 2
minute. Plunge into ice water, and, when cooled, remove and discard outer pod
shells.
In a heavy frying pan, heat 3 lard then sauté salt pork
until crisp. Remove to drain on paper towels. Now add onions and bell peppers sauté
until onions clear. Add garlic and corn, precooked red potato and stir-fry for 2
minutes. Add the fava beans and butter, cooking an addition minute. Correct
seasonings. If you like spicy, kick it up with red pepper flakes. Stir in a
chiffonade of basil leaves and serve hot.
Notes:
- Chicharrón
is popular in
