Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Fava Beans with Mushrooms and Crispy Pancetta

Scott Phillips

Servings: 4

Salty, crunchy bits of pancetta and earthy cremini mushrooms add richness without overwhelming the beans. Serve with chicken or toss with pasta. For tips on peeling the beans, see How to Shell Fava Beans.

Ingredients

  • 2 lb. fava bean pods, shelled (about 2-1/2 cups after shelling)
  • 2 oz. thinly sliced pancetta
  • 1 Tbs. olive oil
  • 6 oz. cremini mushrooms, stemmed and thinly sliced (about 3 cups)
  • 1 Tbs. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 0
      Sodium (mg): 70
      Carbohydrates (g): 25
      Fiber (g): 2
      Protein (g): 14

Preparation

  • Bring a medium pot of well-salted water to a boil. Fill a medium bowl with ice water.
  • Boil the fava beans until bright green, about 1 minute. Drain and transfer to the ice bath to cool. Drain again.
  • Peel each fava bean by pinching one end between your thumb and forefinger to pop the bean from the skin.
  • In a 12-inch skillet, cook the pancetta in the oil over medium heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate.
  • Add the fava beans and mushrooms to the skillet and cook until the mushrooms are tender and browned in spots, about 6 minutes. Stir in the lemon juice and zest and season to taste with salt and pepper. Crumble the pancetta over and serve.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks