• Main Ingredient
  • Alcohol
  • Bakin
  • Baking
  • Beef
  • Bread
  • Cheese
  • Chocolate
  • Dairy
  • Eggs
  • Fruit
  • Grains
  • Lamb
  • Legumes
  • Meat
  • Nuts
  • Pantry
  • Pasta
  • Pork
  • Poultry
  • Salad Greens
  • Sauce
  • Seafood
  • Tofu
  • Tomatoes
  • Vegetable
  • Vegetables
• Course
  • Appetizers
  • Beverages
  • Breakfast
  • Candy
  • Deserts
  • Dessert
  • Desserts
  • Jams and Jellies
  • Main
  • Panini
  • Pantry
  • Pet Treats
  • Pickled & Preserved
  • Sauces
  • Side Dishes
  • Snacks
  • Soup and Salad
  • Tips
• Cuisine
  • 4th of July
  • Asian
  • Barbecue
  • Canning and Preserving
  • Cookies
  • Cuban
  • Danish
  • Easter
  • French
  • Frozen Treats
  • Grilling
  • In The Catalog
  • Italian
  • Latin American/Carribean
  • Mediterranean
  • Mexican
  • Mothers Day
  • North American
  • Pineapple
  • Pizza
  • Spanish
  • St Patricks Day
  • Summer Picnic
  • UK/Irish
  • Waffles
• Chef
  • Yann Barraud
  • Michelle Bernstein
  • Sean Brock
  • David Burke
  • Robert Carter
  • Julia Child
  • Cook's Country and Christopher Kimball
  • Chad Colby
  • Christopher Covelli
  • Camas Davis
  • John D. Folse
  • Ben Ford
  • Michael Garaghty
  • Joe Gilbert
  • Paul Kahan
  • Shellie Kark
  • Hubert Keller
  • Heather Mitchell
  • CHEFS Mix
  • Diane Morgan
  • Cooking Club of America
  • Jacques Pepin
  • Barton Seaver
  • Curtis Stone
  • Michael Symon
  • Laurent Tourondel
  • Ming Tsai
  • Marc Vetri
  • Ro (Rosanne) Zinniger

• All Recipes Index
• Video Recipes Index

• Chef Profiles
  • Yann Barraud
  • Michelle Bernstein
  • Sean Brock
  • David Burke
  • Robert Carter
  • Julia Child
  • Cook's Country and Christopher Kimball
  • Chad Colby
  • Christopher Covelli
  • Camas Davis
  • John D. Folse
  • Ben Ford
  • Michael Garaghty
  • Joe Gilbert
  • Paul Kahan
  • Shellie Kark
  • Hubert Keller
  • Heather Mitchell
  • CHEFS Mix
  • Diane Morgan
  • Cooking Club of America
  • Jacques Pepin
  • Barton Seaver
  • Curtis Stone
  • Michael Symon
  • Laurent Tourondel
  • Ming Tsai
  • Marc Vetri
  • Ro (Rosanne) Zinniger

Ingredients

One slice	pancetta, approximately 1/2" thick
3 pounds	unshelled fresh fava beans
3 tablespoons	extra virgin olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
3 tablespoons	onion, chopped
1/3 cup	water
	salt and pepper to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More

Cooking Instructions

Cut pancetta into 1/4" wide strips. Shell the beans and wash in cold water. Cook the onion in the oil until translucent. Add pancetta strips and cook 4 more minutes. Add beans and pepper. Add water and simmer covered 10 minutes. When beans are tender, add salt, and cook until the last of the water has evaporated.

Equipment List

Chopping Knives Options Shun Classic Utility Knife Price: $109.95 Guy Fieri Knuckle Sandwich Santoku Knife Price: $49.95 Zwilling J.A. Henckels Pro Chef's Knife Price: $119.95 Wusthof Grand Prix II Chef's Knife Price: $99.95 View More

• Your Email*
• Your Friend's Name*
• Your Friend's Email*
• Subject*
• Your Message*
  
  * Required Field