After a morning swim, and a little gardening in my yard, I entered my kitchen, hungry.
One thing I enjoy this time of year, is finding fresh Fava beans and freshly harvested garlic at my local Farmers Market. Together with Andouille sausage, they made for a delightful lunch today.
It was simple putting it together. After chopping a few bulbs of the garlic and extracting the Fava beans from their pods, I sautéed them in a little olive oil, with salt and pepper. While the skillet was doing its thing, I put sliced coins of Andouille sausage on a baking sheet and broiled in the oven.
I shared a quarter of a bottle of Dos Equis Amber with the skillet containing the Fava beans and garlic, covered, and allowed the beans to steam to tenderness.
In last moments, I added the sausage into the skillet with the beans and garlic, so flavors could all become acquainted with one another.
Coupled with a few slices of toasted olive bread, it was a nice treat. One, I think Hannibal Lecter, in Silence of the Lambs would have enjoyed. . .Even without a fine Chianti!
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