|4 1/2 pounds||unshelled fava beans (about 2 1/4 cups shelled)|
|2 cups||sliced, halved plum tomatoes (about 4)|
|1 cup||vertically sliced sweet onion|
|1 tbsp||red wine vinegar|
|2 tsp||extravirgin olive oil|
|1 tsp||minced fresh garlic|
|1/4 tsp||freshly ground black pepper|
|1/2 tsp||red wine vinegar|
Preheat oven to 425°F.
Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
Combine beans, tomatoes, and next 6 ingredients (through black pepper) in a 13 x 9-inch baking dish coated with cooking spray, tossing well. Bake at 425° for 20 minutes, stirring once.
Combine sugar, 1/2 teaspoon vinegar, and 1/8 teaspoon salt in a small bowl, stirring until sugar dissolves. Drizzle over bean mixture, tossing gently to coat.
Calories 123 (16% from fat), fat 2.2 g, cholesterol 0 mg, carbohydrate 20 g; fibre 5 g, protein 6 g