Simple Recipe How To Cook Sauteed Fava Beans with Garlic

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This sauteed fava beans and garlic recipe is a wonderful way to enjoy them and try something new if you have never had them. Fava beans, if you are unfamiliar with them, are grown in large pods that have an incredible creamy, buttery taste to them. Fava beans are great in soups, incredible hummus or just as a simple side dish. 

What are fava beans and where do they come from?

Fava beans, also known as broad beans or faba beans, are one of the world's oldest legume. They are traced back to the Mediteranean region but can be found all over the world. The fava beans are prepared by peeling the fava pods and cooking the beans in boiling water. There are many varieties of fava beans, both large and small. The most common variety is a wider, oblong shaped bean, if you have never seen one they look like jumbo sized beans. The process of getting shelled beans will yield approximately 2-3 beans per pod, in a large variety.

Is it better to use fresh fava beans?

Fresh fava beans have a different color, flavor, and texture to them compared to cooking a dried faba bean. A fresh fava bean will have a bright, green color with a mild, a little bit sweet taste and look more like large lima beans. They also require some extra work if you are shelling them yourself and you then need to remove the outer skins before cooking. The nice thing is that once all of that is done you only need to cook them in boiling hot water in a large saucepan for 1-2 minutes before removing and cooling them with cold water or an ice water bath.

The other deciding factor is that fresh favas are not readily available, and dried fava beans are much more common online or at your local grocery store. Dried favas are commonly found with the outer skin still on them. To remove this, which you definitely want to do because it is tough and leathery, just soak them in water overnight and then using a small paring knife press the tip of the blade gently into the middle of the bean and cut a small slit.

Peel back the outer skin from the slit and remove the rest of the skin from the bean. This process was similar to peeling and deveining shrimp and time wise once I got it down about the same. Different brands may peel easier than others and not require a knife at all, depending on different factors like drying process or age of the beans.

Top tips for Sautéed fava beans:

• If you are looking for fresh fava beans I recommend trying your farmers market in spring or early summer because they can grow in colder weather
• Another place that I have seen fresh fava beans is in an Italian deli
• For dried favas, make sure that the outer skin is removed before cooking. If after soaking the outer skin isn't easily coming off, soak for another hour and try again. The skins should start to loosen and form air pockets when you rub them together with your fingers.
• Make the more than you need ahead of time so that you have them on hand to make different recipes throughout the week and cuts down on prep time if you want to have during the busy work week.
• Using minced garlic from a mincer creates a nice uniform piece of garlic to cook with but is not necessary, a knife will work well too.

Equipment

• Large sauce pot
• Large skillet or frying pan
• Large Kitchen Bowl

Substitutions

• If using fresh fava beans, you only need to blanch the peeled fava beans in boiling water for 1-2 minutes and then run them under cold water to stop them from cooking.
• Lima or Cannelini beans are both similar to fava beans

Variations

• Once everything is sauteed, throw it all into a blender or food processor and mix until smooth adding extra virgin olive oil and water until the desired consistency is reached to create a delicious fava bean puree dip or hot soup.
• Add 1 teaspoon of red pepper flakes to make it spicy but not too spicy
• To add some more creaminess and saltiness add parmesan cheese for a special combination of flavors

Ingredients for sauteed fava beans

• Dried fava beans
• Olive Oil
• Garlic Cloves
• Lemon
• Almonds - I used sliced almonds to add some more crunchiness and flavor
• Fresh Dill - Fresh ingredients are a great touch that add both flavor and aroma
• Fresh Thyme
• Fresh Parsley
• Salt 
• Black Pepper
• Broth - I used chicken broth but vegetabe broth is fine too
• Parmesan Cheese (optional)

Instructions

The first step is to place the fava beans in a large kitchen bowl and fill up the half way with water, leaving a couple inches at the top.

Soak fava beans overnight.

Remove the soaked fava beans from the water.

Using a small paring knife, press the tip of the blade gently into the middle of the bean and cut a small slit.

Peel back the outer skin from the slit and remove the rest of the skin from the bean.

Fill up a large pot of water with 4 quarts of water, bring to a boil and add the shelled beans.

Reduce heat to a simmer and cook, covered for 1 hour 15 minutes.

Place the beans in a colander and rinse, drain and set aside.

Gather the bunch of fresh dill and thyme and tie with baking twine. This is optional and just makes it easier to remove the herbs once cooked.

Preheat a large sauté pan using medium heat.

Pour the olive oil into the large pan.

Chop a clove of garlic, finely.

After the pan is preheated with the oil, add the garlic and sauté for 1 minute or until the fragrance starts to release.

Add the fresh herbs and cook in the oil for a minute.

Add the chicken broth, stir the garlic and herbs together and simmer for 3-4 minutes so that it begins to reduce the liquid.

Put the fava beans into the pan and mix them together with the liquid and cover the pan and cook for 15 minutes.

Add a pinch of salt and pepper, and season to your taste.

Squeeze the lemon juice, and stir everything together.

Remove from the pan and place into a serving dish. There should still be about a quarter to a half of a cup of liquid left.

Add a sprig of fresh dill, almond slices and some more Extra Virgin Olive Oil to finish the dish off.

Storage

• Keeps in the refrigerator for up to 2 weeks.
• Freeze in a freezer safe container for up to 2 months.

This is one of my favorite fava bean recipes. These sauteed fava beans are amazing!!! The buttery fava beans with garlic and fresh herbs is so simple but delicious and hearty. If you have never tried fava beans before this recipe is a great way to get a taste of the beans for the first time. The sliced almonds and fresh herbs took it to the next level for sure, I hope you enjoy!