From Jesse Cool

Fava beans, also known as faba or broad beans, are very common in the Mediterranean, and often grown locally.

4 ounces orzo or other small pasta
2 pounds whole organic fava beans
3 tablespoons extra virgin olive oil
1 red onion, thinly sliced
2 garlic cloves, minced
1½ tablespoons chopped fresh marjoram
3 tablespoons chopped oil-packed sun-dried tomatoes
3 tablespoons red wine vinegar
Juice of 1 lemon
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 bunch organic arugula (about 5 ounces)

Cook the orzo according to package directions; drain.

Meanwhile, bring a large pot of water to a boil over high heat. Working in batches if necessary, boil the beans for 6 minutes, or until the inner beans are tender but not mushy. Cool slightly. Remove and discard the outer pods. Using a small sharp knife, remove the outer skin of the beans.

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 7 minutes, or until very soft. Remove from the heat and stir in the marjoram, tomatoes, vinegar, lemon juice, salt, and pepper. Add the beans and orzo and toss to coat well.

Divide the arugula among 4 salad plates. Top with the bean salad.

Makes 4 servings
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See also Greg’s Organic Fingerling Potato Salad Recipe
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients and many others, is owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: Lisa Koenig
OrganicToBe.org | OrganicToGo.com
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