Fèves aux Lardons (Fresh Favas with Bacon)
Prep time
Cook time
Total time
If you can't find a slab of bacon, buy the thickest slices you can and cut them into strips. You might want to cook them a little less in that case. The idea here is to have a crispy exterior but not a totally crunchy, bacon bit kind of texture.
Serves: 2
  • 2 pounds fresh fava beans
  • ¼ pound slab bacon, cut into cubes
  • about ¼ teaspoon fresh lemon juice
  1. Shell the favas of their outer shell. Place the beans in a saucepan of cold water over high heat. As soon as it comes to a boil, drain the beans into a sieve. Let the beans cool just slightly, then pop each bean out of its shell into a bowl.
  2. Put the lardons in a frying pan over medium heat. When they're crispy and rendered, 7 to 10 minutes, pour the lardons and the fat over the shelled favas. Toss, then season with the lemon juice. Eat immediately.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/05/feves-aux-lardons.html