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Creamed fava beans with tarragon

Time 1 hour 50 minutes
Yields Serves 6
Creamed fava beans with tarragon
(Genaro Molina / Los Angeles Times)
1

Remove the beans from the pods. Bring a large pot of water to boil, add the beans and simmer about 2 to 3 minutes until the beans are tender and the outer skins are loose. Drain and rinse under cold water.

2

Pop each bean out of its shell. You will have about 2 cups of fava beans. Set the beans aside while making the bechamel sauce.

3

Heat the butter in a small saucepan until melted. Add the minced shallots and saute over medium-low heat until tender, about 1 minute. Add the flour and warm for a minute, stirring. Gradually add the milk and whisk until smooth. Add a sprig of thyme and bring to a simmer. Reduce heat to low and simmer 10 minutes, stirring occasionally to prevent the sauce from sticking to the bottom. Strain through a fine mesh strainer.

4

Stir in the lemon juice, tarragon, salt and pepper.

5

Stir the peeled fava beans into the cream sauce. Heat 1 to 2 minutes just until the fava beans are hot. Season to taste with salt and pepper.

From Donna Deane.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Donna Deane
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