Red Wine Fava Beans

This is the first real vegetarian dish I have done. I really don’t know much about cooking vegetarian; and I have yet to see it done with much gusto. Maybe it is a cultural thing, but it just feels like something is missing when there is not some sort of meat at the center of the meal. Now I am not advocating the out of control portions of meat most Americans eat, yet the savory taste and flavor of meat adds something that can not be substituted. Fava beans though are a decent substitute for meat; they have a rich earthy flavor with savory notes. This dish takes only minutes to prepare and is satisfying.

Red Wine Fava Beans

You will need:
1 can fava beans
2 large diced tomatoes or 1 can
1 cup red wine (Chianti is best)
2 cloves garlic
Olive oil
Black pepper
Oregano
Thyme

In a large pan heat: 1 tablespoon olive oil, 1 teaspoon black pepper, garlic, 1 teaspoon oregano, and a dash of thyme
Add red wine and tomatoes. Simmer until a partial reduction.
Add fava beans and simmer until about a 50% reduction.
Serve over pasta.