3 Cups cooked fava beans or frozen baby lima beans, thawed
1 tso Aleppo pepper (I used cayenne)
1/2 Cup Vegetable stock
2 Tbl. chopped basil
2 Tbl. finely chopped chives
1 Cup heavy cream
2 large eggs, beaten
3/4 Cup Panko bread crumbs
1 Cup Gruyere cheese, shredded
Instructions
Preheat oven to 425 deg. and place rack in center of oven. In large deep skillet melt butter in 2 Tbl. of oil. Add onion and garlic and cook over moderate heat until softened, about 5 minutes. Add bell pepper, corn, green beans, fava or lima beans, and Aleppo and salt and pepper and cook, stirring, until beans are crisp tender, about 3 minutes.
Transfer veggies to large baking dish and let cool slightly. Stir in the basil, chives, cream and eggs. In a small bowl, toss panko with shredded cheese and 2 Tbl. oil. Add salt and pepper and sprinkle over veggies and bake for 10 minutes until heated through.
Put under the broiler for an additional 3 minutes or until golden brown. Let stand for 10 minutes then serve.
NOTES- This can be made the night before and reheated. I suggest adding frozen peas, carrots or cauliflower.
Originally Submitted
9/2/2013
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