Beyond The Pod: A Delicious Fava Bean Recipe

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Fava beans, also known as broad beans, are little nutritional powerhouses. Packed with protein, fiber, and essential vitamins, they deserve a starring role in your meals. But if you’re new to fava beans, you might be wondering how to prepare them. Fear not! This recipe unlocks the creamy, nutty flavor of fava beans in a simple yet satisfying dish.


Homemade Roasted Broad Beans
Homemade Roasted Broad Beans

2 pounds dried fava beans

  • 1/2 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/2 lemon, juiced
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth (or water)

  • Instructions:

    1. Prep the Beans: Soak the dried fava beans in a large bowl of cold water for at least 12 hours, or preferably overnight. Drain and rinse the beans thoroughly.
    2. Shell the Beans (Optional): Fava beans come in fuzzy pods. If you prefer a smoother texture, you can remove the outer shells. To do this, blanch the beans in boiling water for 2-3 minutes. Let them cool slightly, then pinch the pod and squeeze out the bright green bean inside.
    3. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
    4. Simmer the Beans: Add the rinsed fava beans (shelled or unshelled), vegetable broth, dried oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the beans are tender. Check for doneness by mashing a bean with a fork.
    5. Mash and Season: Once the beans are soft, remove the pot from heat. Using a potato masher or immersion blender, partially mash the beans to your desired consistency. Stir in the chopped parsley, mint, and lemon juice. Taste and adjust seasonings with additional salt and pepper, if needed.

    Nutrition Facts (Per Serving):

    Calories: 250

  • Fat: 8g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 350mg
  • Carbohydrates: 35g
  • Fiber: 10g
  • Sugar: 5g
  • Protein: 12g

  • This recipe is a fantastic base for customization. Want to add a protein boost? Crumble cooked sausage or chicken into the finished dish. Feeling adventurous? Add a pinch of red pepper flakes for a touch of heat.


    Fava beans are a versatile ingredient with a delightful flavor and impressive nutritional profile. This simple recipe makes them accessible and enjoyable for any home cook. So ditch the canned options and try preparing fava beans from scratch! They’re sure to become a new favorite.

    Frequently Asked Questions (FAQs)

    1. Can I use fresh fava beans instead of dried?

    Absolutely! Fresh fava beans are readily available during the spring season. Simply remove them from the pods, blanch them briefly, and follow the recipe as instructed. Adjust the cooking time slightly, as fresh beans cook faster than dried beans.

    2. What can I substitute for the vegetable broth?

    If you don’t have vegetable broth on hand, you can use water instead. However, vegetable broth adds a layer of savory flavor to the dish. To create a quick substitute, dissolve 1 teaspoon of vegetable bouillon powder in 4 cups of hot water.

    3. My fava beans are still tough after simmering. What went wrong?

    There are a couple of possibilities. First, ensure you soaked the dried beans for a sufficient amount of time. Soaking softens the outer shell and reduces cooking time. Second, some varieties of fava beans have thicker skins that require longer cooking. You can add more water or broth and simmer for an additional 15 minutes, checking for tenderness periodically.

    4. Do I have to remove the shells from the fava beans?

    Shelling the beans is optional. It results in a smoother texture. However, leaving the shells on doesn’t affect the flavor, and they offer a satisfying bite.

    5. How can I store leftover fava beans?