Fava beans with red onion and mint (Fave con cipolla rossa e menta) from Gourmet Magazine, April 2008: Special Edition: Italian Cooking (page 136) by Ursula Ferrigno

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Notes about this recipe

  • wester on November 14, 2015

    A very tasty side. Somewhat time-consuming because of the skinning of the beans. It did need a drop of acid - I used vinegar, but I think lemon juice would have been even better.

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