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A good rule of thumb is 1 pound of fava beans in the pod, yields 1 cup of fava beans once, shucked and peeled. 

Fava Beans with Mint, Lemon & Ricotta Salata

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 1 hour
  • Yield: 2 cups
  • Category: side dish
  • Method: stovetop
  • Cuisine: Mediteranean
  • Diet: Vegetarian

Description

How to prepare and cook fava beans! This delicious spring-inspired side dish features fresh fava beans, mint and lemon.


Ingredients

  • 2 lbs fava beans (in the pod)
  • 2 tablespoons olive oil
  • shallot, finely diced
  • pepper
  • 1/4 cup veggie broth or chicken stock or water
  • lemon zest
  • lemon juice
  • salt to taste
  • fresh mint
  • Ricotta Salata- or sub pecorino
  • Drizzle of olive oil

Instructions

  1. Shuck the fava beans.
  2. Bring a small pot of salted water to a boil. Blanch the fava beans for 15- 20 seconds, then drain and place in ice water.
  3. Remove the tough outer peel of the large and medium-sized fava beans, leaving the tiny beans as they are. You will end up with roughly 2 cups. (Allow 20 minutes for this)  Tip: you could do this ahead and refrigerate until close to serving time.
  4. In a skillet, heat 2 tablespoons olive oil, over medium heat. Add the shallot and pepper and saute 3-4 mins, lowering heat to medium-low- cooking until shallots are tender and golden.
  5. Add the fava beans and saute 1 minute. Add the broth and bring to gentle simmer for 3-4 minutes, until fava beans are just tender.  Season with lemon zest, a squeeze of lemon juice and salt to taste.  Balance the lemon and salt to your liking.
  6. Finish the dish with freshly torn mint leaves and shaved cheese.
  7. Serve warm or at room temp.

Notes

Feel free to add these to Cacio e Pepe,  Lemony Risotto, Salads, and Buddha Bowls.

Yeild: 1 pound fava beans in the pods, yields roughly 1 -1 1/4 cups shucked and peeled.

Keywords: fava bean recipe, fava beans, how to cook fava beans, how to prepare fava beans

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