Fava beans

Here we go again-- today’s “catch” from the market is fava beans. I’ve had them in restaurants so many times, but I’ve never done anything with them at home. Any favorite ways to prepare these?


One of the simplest and most delicious things I had when in Greece was a fava puree – I am guessing just garlic, olive oil, and fava (maybe some oregano and onion, though not sure). Anyway, not sure if that is a good use of fresh fava beans or not.

Shell, blanch, peel, then saute in butter with S&P. Plain, but delicious.

Can also puree them and use as a topping for crostini or as a filling for stuffed morels.

They’re tasty with sweet corn as a sort of succotash, but corn & fava seasons don’t overlap much.

Sounds like the fava puree might work well with the garlic scapes. We use to grow fava beans as a cover crop and one year we let them go to seed and I prepared them similar to the way Jimmy suggested, simple and delicious.

I had the same question a few weeks ago:


I never understood why chefs and foodies go nuts over fava beans. They’ll always remind me of lima beans, which I despised until I was about 16. However, I do like a good fava bean puree–but it’s a distant 2nd to a good humous. Just my 3 cents, not meaning to be a fava bean troll.

I always hear this in my head when i hear Fava beans.

If they’re small (like fingernail small) you can eat them raw tossed with a little EVOO and Reggiano, or Pecorino Romano. If they’re not, shell them, blanch them, peel them, and then, yes…blanch them again, shock them and make the above. Fava are a lot of work, but if you like them, it’s worth it.

They showed up in lots of dishes while I was in Spain and they were all deeelish.

I just saw Jamie Oliver make this dish on his show. It looks delicious! I think we’re done with favas at the market now, so I’ll have to remember to try this next year.

Spicy Fava Bean Fritters with Lemon-Minted Yogurt
http://www.foodnetwork.com/recipes/jamie-oliver/spicy-fava-bean-fritters-with-lemon-minted-yogurt-recipe/index.html" onclick="window.open(this.href);return false;

Once blanched and shelled, I like to finish cooking quickly in EVOO, with sea salt, lemon juice and fresh mint. Garlic optional. Drizzle more EVOO at the table.

I love this recipe for a fava bean agnolotti from Thomas Keller:

http://books.google.com/books?id=wlByiR-WM-sC&pg=PA80&lpg=PA80&dq=thomas+keller+fava+bean+puree&source=bl&ots=1SvgdYyRR6&sig=kogkjwtiMuDfhxVcujraPpf5krU&hl=en&ei=bdgKTJTzD4_aNanVgLYE&sa=X&oi=book_result&ct=result&resnum=7&ved=0CCkQ6AEwBg#v=onepage&q&f=false" onclick="window.open(this.href);return false;

Made it last week on Memorial Day and everybody loved it!


Good idea… gonna look at this one. But first I’m working on Kellers " Sous Vide "… Octopus and Chorizo