Fava Beans

• 4 cups shelled fava beans (about 7 pounds unshelled)
• 10 ounce tomatoes, cored and pureed
• 6 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon sriracha (hot chile sauce, such as Huy Fong)
• 1/2 teaspoon kosher salt
• 1/3 cup diced applewood-smoked bacon (2 slices)
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/3 cup diced celery
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh oregano

1. Bring a large pot of water to a boil. Add fava beans; cook 2 minutes. Drain; rinse with cold water. Drain well. Remove tough outer skins from beans.
2. Place pureed tomatoes in a saucepan over medium heat. Cook until liquid is reduced by one-third (to about 1 cup). Stir in brown sugar, mustard, sriracha, and salt. Remove pan from heat.
3. Heat bacon and oil in a medium skillet over medium heat; cook 6 minutes or until crispy. Add onion, celery, and garlic; cook 6 minutes or until vegetables are tender. Add shelled favas and reduced tomato mixture; cook 2 minutes. Remove from heat. Stir in tarragon and oregano.

fava beans, tomatoes, brown sugar, mustard, sriracha, kosher salt, bacon, olive oil, onion, celery, garlic, tarragon, fresh oregano

Taken from www.myrecipes.com/recipe/fava-beans (may not work)