| Fast Prep

stewed favas with fennel and sweet potatoes

start to finish: 35 minutes | MAKES: 8 servings (1⅓ cups each)

• ¼ cup olive oil
• 1 cup chopped onion
• 1 small fennel bulb, trimmed, cored, and chopped (1 cup)
• 6 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. caraway seeds, crushed
• ¼ tsp. ground turmeric
• 2 bay leaves
• 3 19-oz. cans fava beans, rinsed and drained
• 3 cups reduced-sodium chicken or vegetable broth
• 2 lb. sweet potatoes, peeled and cut into ¾-inch pieces
• 1 tsp. salt
• ¼ cup butter, softened
• 1 Tbsp. orange zest

1. In a large pot heat oil over medium heat. Add onion and fennel; cook 6 minutes or until tender, stirring occasionally. Add the next six ingredients (through bay leaves); cook 1 minute. Add beans, broth, sweet potatoes, and salt to pot. Bring to boiling; reduce heat. Simmer, covered, 12 to 15 minutes or until sweet potatoes are tender. Discard bay leaves.

2. Stir in butter and orange zest; toss to coat.

PER SERVING: 462 cal., 15 g fat (6 g sat. fat), 21 mg chol., 694 mg sodium, 65 g carb., 19 g fiber, 11 g sugars, 20 g pro.