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I’ve made this salad twice already this season, love the flavor combination.One of my favorite ways to make favas is just a simple sauté with panchetta, garlic and shallots
Thank you so much for this recipe. Made this salad twice already from our harvest of fava beans, so delicious !
Dear bean lover and Elise,
It is not an allergy or like an allergy. It’s a hereditary condition, which only males are afflicted. Where eating Fava Beans causes “hemolytic anemia” and yes it can be deadly. Google it.
Ok, here is my favorite fava(broad) bean recipe. Incredibly simple. the cheese and beans go so well together.
2 kg. fava beans
Juice of one lemon
Boil the beans in a big pot of salted water for 5-7 min. Cool under cold water. Remove beans from pods and then remove tough outer shell from each individual bean. Salt and pepper beans. Shave some pecorino cheese with a potato peeler on top of beans. Sprinkle some extra virgin olive oil and squeeze a lemon.
Love the simplicity of this approach. Thanks for sharing! ~Elise
Gosh, this recipe was so good! I have never been able to find fava beans in my little area of SW Colorado, so I ordered 1/2 case from Amazon.com. I am so glad I have more for future salads.
Un petit clin d’oeil de Paris. (A little wink from Paris) Thanks so much for tonight’s dinner…enjoying your salad with a nice glass of white wine.
With my CSA each year we get loads of Fava Beans, my favorite recipe when we have a real bounty is to make Fresh Falafel. You can do the second peeling of the beans, but usually we just leave it on. It’s superb with home made taziki sauce, and keeps well as leftovers for a few days.
The general recipe (we sort of eye everything)
2 cups of shucked Fava to 1 tabelespoon of flour.
bunch of cilantro
chopped red pepper or cayanne
add mint or any other flavors you want!
chop everything but the flour in the food proccessor to the texture you prefer, then stir in flour- add more if needed to get the mixture to hold shape.
Fry in oil (medium heat) in golf ball sized rounds or make into patties. They’re ready when they’re golden brown. So yummy!
This salad looks delicious. I was wondering if shelled edamame might work just as well as fava beans, as I alway keep frozen shelled edamame on hand (makes a great movie-night snack!) Perhaps other beans or peas would also work?
Edamame beans should work fine. Spring peas would be good too. ~Elise
This sounds wonderful, but I have not seen fava beans yet. I’m going to try this with ‘green soy beans’ (edamame) that I have in my freezer that I buy along with dumplings when I am in New York’s chinatown. I’ll also use ramps that are coming in really good now on my property, mint is also up, fennel, cheese & lemons on hand in the frig. I think I will start this salad right now, love this site!
I grew up on fava beans, and to this day, if there’s a farmer’s market within 50 miles, my aunts will pile into a car and find them, waxing poetic about the joy of the bean the entire way.
My mom popped in sometime last winter with a glut of dried fava beans for me, and I whizzed them into a soup which was hearty, creamy, and delicious. It freezes quite well. Here’s the link: http://sweetvinegar.blogspot.com/2008/07/fava-bean-greens-soup-with-ciabatta.html
Here is a Turkish take on fresh fava beans in the pod. Saute chopped onion in olive oil until soft, add fava beans (chopped to bite size), add peeled and diced tomatoes, salt, peper, just enough water to cook until beans are soft. Add plenty of chopped dill at the end of cooking. Serve with yogurt/garlic sauce.
Your question has spawned a couple of generations worth of family feuds…lol. Whose Favish is better, whose is the original and whose do we make? We have 2 recipes that have traveled down the line through the years. My Grandmama’s recipe uses fresh fava beans, and my Aunt Theresa’s version uses dried. I prefer both, yet I seem to make the dried bean version more in the last few years then the fresh. (I could make the fresh in Cali as I had a source for them. Now that I am a Oregonian, I must rely on my sister to mail me beans from Corti Bros for the Holidays :>) Ah…I miss Corti Bros!
As an Iranian, I have to recommend our traditional recipe of fava beans and Dill rice. There is a great recipe in “New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies” by Najmieh Batmanglij, which is a great intro to Persian cooking.
Thanks for the blog and beautiful photos.
I LOVE favas but heard at some point in my cooking career that they can be deadly for some people. Has this been disproved?
I think some people are allergic to them like some people are allergic to peanuts or shellfish. ~Elise
I’ve never eaten favas; down here the lima reigns supreme.
Do they have a similar taste and texture?
Being from a Portuguese family, we were served a special dish on Christmas Eve called Favish. This was a Fava Bean soup if you will with spices and port wine and linguica. It took me many years to aquire a taste for it, but I believe now I have. I have the honor of preparing this dish for my famiies Christmas Eve meal now, although finding the beans is getting to be a harder and harder task for me. Growing my own might just be the way to go, but up here on Coastal Oregon, wonder if I have the right weather for it?
Hi Darby, would that soup use fresh or dried fava beans? ~Elise
Beautiful! Your salad looks great. The Italians like to eat raw, young fava beans with a slice of pecorino cheese. And to retain the most brilliant shade of green, Chef Thomas Keller makes his cooks peel the beans before they cook them. That’s even more work.
I take steamed fava beans and toast them in butter with parsley and lemon. I also like to add them in with my chicken sausage ragout — chicken sausage out of the casings and sliced, canned tomatoes, sliced onions, minced garlic, favas sliced in half that have been steamed, and parsley — served with the pasta of your choice.
I’ve never “cooked them twice”. I’ve removed the pods and then also removed the waxing outer coating on the bean with a paring knife.
I live in Israel, where fava beans are very popular. When their season arrives, the markets are full of mountains of them. So – There are many interesting things you can do with fresh fava beans. My personal favorite –
Mashed Sweet Potatoes with Fresh Fava Beans
4 sweet potatoes
1/4 cup of cream
salt, black pepper
2 cloves of garlic, sliced
300 grams of fava beans – can be unpeeled
1 branch of fresh thyme
1/4 cup of lemon juice
1/4 tsp of cumin
1. Cook the sweet potatoes in boiling water until soft. Mash and add cream gradually while mashing.
Season to taste with salt and black pepper.
2. Shuck the fava beans and cook them in boiling water for about 10-12 minutes.
3. Heat olive oil in a pan. Add the garlic and cook for about a minute. Add the fava beans and the thyme and cook for another three minutes. Now add the lemon juice, cumin, and salt and pepper to taste.
4. Place the fava beans on top of the mashed sweet potatoes.
You can also make a hollow ring with the mashed potatoes and place the fava beans in the middle.
The color combination is gorgeous, and the flavor is amazing
What a terrific combination, thank you for sharing! ~Elise
fava beans in Italy are eaten in many different ways.
In the Rome Lazio area they like the young tender favas eaten raw (shelled) with bite size chunks of pecorino cheese and fresh crunchy bread.
You should try dried fava beans (overnite in cold water) then cooked with a bit of salt ultill its rendered puréed with some olive oil or use mixer)
Eat with a side dish of wild greens sauted with olive oil and garlic and/or hot peppers fried in olive oil and garlic.
I like it best with homemade pasta, seasoned with olive oil where you have sauted some garlic and hot pepper.
Try and let me know.
Love your site I control it every day for your wonderful receipes