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|1/2 lb||Fava Beans|
|5 oz||Rio Zape Beans|
|1 bunch||Spring Onions|
|Extra Virgin Olive Oil|
|Salt as needed|
Yield: 2-3 servings
To prep the rio zape beans, rinse then soak the beans in a bowl for 2 hours.
Small dice the carrots and onions, leaving aside a few onion tops & one carrot for later.
Bring a pot of water to a boil and blanch the fava beans until tender (~5 min). Then spoon out the fava beans and set aside.
In the same water place your soaked beans and half of the cut spring onion for aromatics and simmer for 35-40 min until tender.
In a sauté pan, pour in some oil, take the other half of your cut onions and carrots and begin to sweat over medium heat until they go to brown.
Turn off the heat and toss in your cooked beans and fava beans and season with salt and pepper.
Take your cilantro and komatsuna, toss in bowl with lemon juice, a drizzle of oil and salt.
For garnish, cut the onion tops on a bias and shave the reserved carrot with a peeler and set aside.
Plate your bean mixture and top with your herb salad and garnish with shaved carrot, onions and zested lemon.