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Tagine of Fava Beans, Green Beans and Artichoke Hearts

Every spring I make at least one dish containing fava beans. They are labor-intensive because in addition to shelling them, they must be peeled after cooking. Their unique flavor, however, warrants the extra work at least once in the season. You can substitute other shelled beans that do not have…

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Every spring I make at least one dish containing fava beans. They are labor-intensive because in addition to shelling them, they must be peeled after cooking. Their unique flavor, however, warrants the extra work at least once in the season. You can substitute other shelled beans that do not have to be peeled, such as lima or cranberry beans. Farmers’ markets are good hunting grounds for fresh beans. This recipe is a simplified version of a tagine, the Moroccan stew that is prepared in a couscoussiere, an ingenious double-boiler-type arrangement in which the tagine cooks in the lower vessel and the couscous sits above it to cook in the fragrant steam from the tagine.

Servings
serving

Preparation

Nutrition Information

  • Serving Size 6 servings
  • Calories 397
  • Carbohydrate Content 56 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 11 g
  • Protein Content 15 g
  • Saturated Fat Content 1 g
  • Sodium Content 58 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g