If you’re anything like us, in a month or so you’re going to be bombarded with tomatoes from your garden.  While we thrive on good salsa and revere a great marinara recipe, we also recognize the need to branch out.  Behold Fava Bean Succotash, created by Horny Toad model, Luna.  Spoon it on top of barbequed salmon or chicken, use it to top toasted rustic bread or eat it all by itself.

And if you have a killer recipe that puts tomatoes to good use, please let us know!

Fava Bean Succotash
1 1/2 pounds fava beans, shelled (you can substitute 1 1/2 cups frozen lima beans, thawed)

2 large ears of corn, kernels cut off the cob (about 2 cups)

1 large tomato, seeded and diced

2-3 tablespoons chopped fresh Italian parsley

1 small clove garlic, peeled and minced

1 teaspoon lemon juice

1 tablespoon extra-virgin olive oil

Cook fava beans in a medium-large pot of salted, boiling water until just tender, about 5 minutes. Using a slotted spoon, transfer beans to a colander; reserve cooking water. Rinse beans with cold water. Then peel off outer skins of beans and discard, placing beans in a medium bowl. Add corn kernels to reserved cooking water and cook about 1-2 minutes, then drain in a colander. Return beans and corn to the pot. Mix in tomato, Italian parsley, garlic, lemon juice and olive oil. Season to taste with salt and pepper. Sprinkle extra parsley on top as a garnish.