Fresh Bean and Tuna Salad (p. 78)

I have a lot of trouble with the difference between beans and peas. What is it? I've looked it up (I actually devoted about an hour of research time to this the other day) but I still don't get it. So, I was supposed to use shelled fresh beans for this recipe. I researched beans, went to the store, and still came home with peas. Sugar snap peas, to be exact.

Whatever, I decided to deal with it and make the recipe anyway. I cooked the shelled peas for about 15 minutes in boiling water and then drained them and transfered them to a bowl. While still warm, I dressed the peas with olive oil and red wine vinegar as well as salt and pepper.

I flaked tuna (just the canned kind, drained of its oil) on top of the peas as well as very finely sliced red onion. The recipe also called for capers and parsley but I was tired of chopping, so I left them off.

The salad can be eaten hot or cold -- I chose cold, as my lunch. And it was delicious! Light but filling and with great flavors, I would definitely eat this again. Maybe by next time I'll figure out what a bean is.

red onion -- $1.13 (I have half left)

peas -- $8.05

Total Cost of Fresh Bean and Tuna Salad: $9.18

Fava (Broad) Beans or Peas Roman Style (p. 318)

This recipe calls for pancetta or prosciutto, both of which I love. It's a vegetable dish but gets it's flavor from the meat, so vegetarians steer clear, but meat lovers, read on.

In a saucepan, sauté onion in olive oil until soft and then add diced prosciutto.

Once the fat begins to run from the meat (after about 5 to 7 minutes), add fava beans or peas (shelled or not) and coat them with the juices. Continue cooking the peas with chicken stock, salt, pepper, parsley, and thyme (I only had dried.)

At this point, raise the heat and bring the liquid to a fast boil.

When the stock is almost absorbed, with just a few tablespoons of liquid left, the dish is done. Serve immediately.

This is tasty and the meat adds a really nice salty flavor to it. I'll definitely be taking it for lunch tomorrow.

peas -- $2.44

chicken stock -- $1.87 (most left)

prosciutto -- $6.99 (half left)

Total Cost for Fava (Broad) Beans or Peas Roman Style: $11.30 (about three large servings)