Fava beans adds flavor

Every year, I eagerly await the season for fava beans. Usually, by late spring or early summer you will have your pick of these bright green pods. I have endless ways to enjoy them, but this recipe definitely is worth the prep time. It has a distinctive medley of flavors and textures -- sweet, creamy, salty and crispy.

Fava beans, sometimes called broad beans or horse beans, have a distinctive creamy, nutty flavor. They retain their creamy texture and don't become starchy like other beans. The beans grow inside pods that are about 8 to 10 inches long and live in a spongy material that protects them and encourages tenderness. Mature beans have an outer skin that needs to be removed before cooking.

It takes a bit of time to shell and peel fresh fava beans. Look for the smaller, younger beans that have better flavor. Fava beans are tender, and add vibrant color and texture to salads, pastas, rice and other dishes.

Fava Beans With Red Onion and Bacon

3 pounds fresh young fava beans

3 bacon slices

1 tablespoon olive oil

1 medium-size red onion, finely chopped

2 teaspoons balsamic vinegar, divided

Water, to cook beans

2 tablespoons finely chopped parsley

Sea salt and freshly ground black pepper, to taste

Shell the fava beans by removing them from the pod. If the beans are young, they might not need to be skinned after shelling (the skin feels spongy); if they are older and larger, the outer skin should be removed, as they make the beans tougher. Place shelled beans in a medium-size saucepan.

In a medium-size skillet, cook the bacon on medium heat until crisp. Drain the bacon on paper towels and cool. Crumble the bacon into tiny pieces and reserve.

In a medium-size skillet, heat the oil on medium heat and saute the onion slowly for about 10 minutes. Add 1 teaspoon of the vinegar and continue cooking until the onions are light brown and just begin to caramelize. Reserve in the pan.

Cover the beans with water by ¹⁄₂ inch, and bring them to a simmer on medium heat for a few minutes or until tender, anywhere from 2 to 5 minutes, depending upon how large they are.

When the beans are cooked, add them to the pan with the onions. Add the bacon, reserved vinegar, parsley, salt and pepper, and cook on medium heat, mixing to combine. Taste for seasoning. Spoon into a bowl and serve immediately.

Advance preparation: The fava beans might be shelled for 8 hours ahead, and the dish might be prepared through step 3 as long as 4 hours ahead and kept at room temperature.

Serves 4 to 6.<