Stewed Fava Beans with Fennel and Sweet Potatoes

Zesty ingredients like orange, fennel, and feta cheese give this hearty bean dish plenty of fresh flavor.

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3.5 by 3 people

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  • Makes: 8 servings
  • Serving Size: 1 1/3 cup
  • Makes: 11 cups
  • Hands On: 20 mins
  • Total Time: 2 hrs (includes quick soak)

Stewed Fava Beans with Fennel and Sweet Potatoes

Directions

  1. Rinse beans. In a 6- to 8-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or, place beans and water in pan. Cover and let soak in the refrigerator overnight.) Drain and rinse beans and return to pot. Add fresh water to cover by 1 inch. Cover and bring to boiling. Reduce heat; cover and simmer for 45 to 50 minutes or until beans are just tender, stirring occasionally. Drain.
  2. In the same Dutch oven heat oil over medium heat. Add onion and fennel and cook for 6 minutes or until tender, stirring occasionally. Add garlic, cumin, coriander, caraway, turmeric, and bay leaves; cook for 1 minute. Add broth, drained beans, sweet potatoes, and salt; bring to boiling. Reduce heat; cover and simmer for 12 to 15 minutes or until sweet potatoes are tender. Remove bay leaves. Stir in butter and orange zest; toss to coat. Top with feta.

From the Test Kitchen

To use canned beans, skip step 1. Drain and rinse three 19-ounce cans fava beans and add as directed in step 2.

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Nutrition Facts (Stewed Fava Beans with Fennel and Sweet Potatoes)

  • Per serving:
  • 462 kcal ,
  • 15 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 21 mg chol. ,
  • 694 mg sodium ,
  • 65 g carb. ,
  • 19 g fiber ,
  • 11 g sugar ,
  • 20 g pro.
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