Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Ragoût de pommes de terre, fèves et romarin

Potato, Fava Bean, and Rosemary Stew

Name: Potato, Fava Bean, and Rosemary Stew
Yield: Serves 4 servings
Ingredients: 1 1/3 lbs new potatoes (about 600 grams); 2 1/4 lbs fava beans in the pod (about 1 kg); 3 sprigs fresh rosemary; 1/2 cube organic chicken bouillon; 2 small glasses water (about 1/2 cup total, 120 ml); Salt

Odile-LRQDO @odile_Lrqdo

Toulouse

It's fava bean and new potato season, so I'm taking the opportunity to make a simple and delicious recipe! Of course, the vegetables come from local producers.

Odile-LRQDO @odile_Lrqdo

Toulouse

It's fava bean and new potato season, so I'm taking the opportunity to make a simple and delicious recipe! Of course, the vegetables come from local producers.

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Ingredients

Serves 4 servings

1 1/3 lbsnew potatoes (about 600 grams)
2 1/4 lbsfava beans in the pod (about 1 kg)
3 sprigsfresh rosemary
1/2 cubeorganic chicken bouillon
2small glasses water (about 1/2 cup total, 120 ml)
Salt

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Steps

1

Peel, wash, and cut the new potatoes into large cubes. Place them in a large skillet or sauté pan, cover, and cook for 10 minutes. Add about half of the water (1/4 cup, 60 ml) during cooking to prevent sticking.
2

While the potatoes are cooking, shell the fava beans and remove their outer skins. Set aside with the rosemary.
3

When the potatoes start to soften, add the fava beans, rosemary, crumbled half bouillon cube, and salt.
4

Cover and cook for another 10 minutes, adding the remaining water (1/4 cup, 60 ml) as needed to prevent sticking. When everything is tender, serve and enjoy!
5

Tip: Pair this dish with a local, organic white wine with oaky notes if possible.