- 3 pounds fresh fava beans, shelled, or 3 cups frozen baby lima beans, thawed
- 1/3 cup olive oil
- 1 cup chopped onion
- 1 fresh fennel bulb, trimmed, sliced
- 1 teaspoon fennel seeds, coarsely ground in spice grinder
- 1 1/3 cups (about) canned low-salt chicken broth
- 4 tablespoons chopped fresh dill
- 1/2 cup chopped pancetta
- 1/2 teaspoon dried savory
- 2 tablespoons fresh lemon juice
- Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).
- Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
- Pancetta, Italian bacon cured in salt, is available at Italian markets, some supermarkets, and some specialty foods stores.