Grilled Fava Bean Pods with Chile and Lemon

"Trust me," says A16's chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole--the tender pods develop a lovely charred flavor on the grill--but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.

 

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  • Total Time:
  • Servings: 6
KEY: Spring, Summer, Grilling/Barbecuing, Barbecue/Cookout, Easter, Beans, Grains & Legumes, Side Dishes, Fast, Healthy, Staff Favorites, Vegetarian

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Ingredients

  • 1 pound very fresh fava beans in the pods, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 scallion, thinly sliced crosswise
  • 1/2 teaspoon crushed red pepper or Chinese chile sauce
  • Kosher salt
  • Lemon wedges, for serving

How to make this recipe

  1. Light a grill. In a large bowl, toss the fava bean pods with the olive oil. Grill the favas over high heat for about 5 minutes, turning occasionally, until softened and charred in spots. Return the beans to the bowl and toss with the scallion, crushed red pepper and salt. Transfer to a platter and serve with lemon wedges.
Contributed By Photo © John Kernick Published April 2007

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