Wondering how to cook fava beans? These Simple Marinated Fava Beans (with olive oil, vinegar, garlic, lemon zest, and fresh herbs) are one of my favorite ways to prepare them! Vegan, versatile and delicious!  Use these on toast or bruschetta, in salads or on cheese boards or Mezze platters! Easy and delicious!

Wondering how to cook fava beans? These Simple Marinated Fava beans (with olive oil, vinegar, garlic, lemon zest, and fresh herbs) are one of my favorite ways to prepare them! Vegan, versatile and delicious!  Use these on toast or bruschetta, in salads or on cheese boards or Mezze platters! Easy and delicious! #fava #favabeans #freshfava #favabeanrecipes #howtocookfavabeans |www.feastingathome.com The privilege of a lifetime is being who you are. –Joseph Campbell

This simple recipe for marinated fava beans with olive oil, garlic, vinegar, lemon zest, and fresh herbs is delicious on toast, bruschetta or crostini, or tossed into salads and pastas, or added to cheese platters or mezze platters. Such an easy way to prepare one of our most favorite farmer’s market ingredients!
This Tuscan-inspired recipe came about when we were packing up to leave for a little getaway to Whidbey Island. I was cleaning out the fridge and discovered these little guys hiding in a forgotten drawer, and I knew that the beautiful beans wouldn’t make it until I got back. A conversation I had with the farmer I bought them from floated to the surface… and I recalled how he loved them marinated, like how they do it in Italy.
So as a way to preserve them, I quickly marinated them and packed them up to take with us on the trip.

What I love about this preserving method is that it works with any shelling bean. Blanch them first, then make sure they are completely submerged in the marinating liquid, and they will last in the fridge for weeks!

For other tasty recipes using fava beans, here a couple more!

Cacio E Pepe with Fava Beans  and  Halibut with Summer Succotash 

Wondering how to cook fava beans? These Simple Marinated Fava beans (with olive oil, vinegar, garlic, lemon zest, and fresh herbs) are one of my favorite ways to prepare them! Vegan, versatile and delicious!  Use these on toast or bruschetta, in salads or on cheese boards or Mezze platters! Easy and delicious! #fava #favabeans #freshfava #favabeanrecipes #howtocookfavabeans |www.feastingathome.com
Remove the beans from the pods, then blanch in salted water for 3-4 minutes. Drain.

Wondering how to cook fava beans? These Simple Marinated Fava beans (with olive oil, vinegar, garlic, lemon zest, and fresh herbs) are one of my favorite ways to prepare them! Vegan, versatile and delicious!  Use these on toast or bruschetta, in salads or on cheese boards or Mezze platters! Easy and delicious! #fava #favabeans #freshfava #favabeanrecipes #howtocookfavabeans |www.feastingathome.com

Fava beans have a second “skin” that many people like to remove. Personally,  they don’t bother me – I grew up eating this outer skin you see above, so I leave them on. But the skins do have a slight bitterness, although somewhat masked by the marinade, so I don’t mind it.

But feel free to do as you like, removing the second skin if you please.

Then make the marinade.

Marinated Fava beans- with olive oil, vinegar, garlic, lemon zest and fresh herbs- a great way to persevere summer shelling beans. Serve with hummus and pita!| www.feastingathome.com

Use ¾ teaspoon salt per cup of shelled beans. Add equal parts of olive oil and vinegar of your choosing. I used red wine vinegar in this recipe and a mixture of parsley and cilantro, because it’s what I had on hand in the garden.

Personalize it, play around with it and make it your own. Next time I’ll try it with tarragon or dill.  The lemon zest adds a lovely brightness and I also added chili flakes to mine for a little heat. Whole spices are also a nice addition, like coriander seeds, mustard, cumin or caraway.

Serve these marinated fava beans over toast or crostini, or alongside hummus or tahini sauce, scooping them up with warm pita bread, or toss them into green salads, grain salads or pasta salads. Add to charcuterie or cheese boards, or simply serve as a condiment or side.

To preserve, make sure to refill the jar with olive oil and vinegar each time you dip into them, keeping the beans submerged.

Wondering how to cook fava beans? These Simple Marinated Fava beans (with olive oil, vinegar, garlic, lemon zest, and fresh herbs) are one of my favorite ways to prepare them! Vegan, versatile and delicious!  Use these on toast or bruschetta, in salads or on cheese boards or Mezze platters! Easy and delicious! #fava #favabeans #freshfava #favabeanrecipes #howtocookfavabeans |www.feastingathome.com

Enjoy!

xoxo

RELATED:   Farmers Market Recipes to celebrate summer! 

More recipes with Fava Beans

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Simple Marinated Fava Beans


Description

Simple Marinated Fava beans- with olive oil, vinegar, garlic, lemon zest and fresh herbs- a delicisous way to serve fava beans!  Serve over toast or crostini, or as part of a cheese or mezze platter alongside olive, hummus and baba ganoush. So tasty!


Ingredients

Scale
  • 1 cup shelled fava beans (1 ½ pounds in pods)
  • 4 tablespoons red wine vinegar or white balsamic
  • 4 tablespoons olive oil
  • 2 medium garlic cloves, finely minced (about 2 teaspoons) or sub thinly sliced shallot
  • 23 tablespoons fresh tender herbs- flat leaf parsley, dill, mint, tarragon, basil, cilantro or oregano
  • zest of one lemon
  • ¾ teaspoon kosher salt ( per 1 cup of beans)
  • ¼ teaspoon ground black pepper
  • pinch chili flakes- optional
  • ½ teaspoon whole spice seeds- optional ( coriander, mustard, caraway, cumin)

Instructions

  1. Bring a pot of generously salted water to a boil. While the water heats, remove the fava beans from their long pods. Add the shelled fava beans to the boiling water and cook until bright green and tender, about 3 minutes. Drain and immediately rinse under ice cold water until cold. 
  2. Decide if you would like to peel off the “second skin” ( see post above). If so do this now.
  3. In a pint jar, combine the vinegar, olive oil, garlic, herbs, salt, and pepper. Place a lid on the jar and shake to combine the marinade. Place the fava beans into the jar, replace lid and shake to coat the fava beans. Refrigerate until ready to use.
  4. To keep for longer, up to  2-3 weeks in the fridge, just make sure the oil and vinegar marinade completely covers the beans, adding equal parts oil and vinegar, a tablespoon at a time, pressing down on beans, until completely submerged.

Notes

Of course, you can double/triple recipe. Basic ratio is 3/4 teaspoon salt per cup of beans,  and use half olive oil, half vinegar to cover beans. Always refrigerate. Keeping garlic in olive oil without refrigeration can create harmful bacteria.

If your olive oil hardens in the fridge, pull out jar 15-20 minutes before using ( it will liquify) and then just give a good shake.


Nutrition

  • Calories: 195

Keywords: fava bean recipe, vegan fava bean recipes, fresh fava beans, how to cook Fava beans, Sicilian fava bean recipe, fava bean dip, fava bean appetizer, fava bean bruschetta

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Going to try this today as my beans are growing like crazy…how long do you think these would last…
    It does look absolutly delicious…

    1. Hi Pip, they will keep 4-5 days in the fridge. But to keep for longer, make sure to add olive and vinegar- emough to fully submerge and they should last a couple weeks in the fridge.

    1. Hi Harlee- they are seasonal- late spring- and usually at the farmers market. 🙂

  2. Made this in the early summer when the beans were in season, and am just now eating in in November. It kept great in a mason jar, in the fridge.

  3. Just picked my first home grown crop and can’t wait to try this recipe for the summer

  4. Hi Sylvia, I tried this recipe out in a 1L jar and the oil and vinegar separated and then hardened at the top, so now I have a huge floating chunk of solid olive oil. Any suggestions?

    1. Yes, it happens. Just pull from the fridge 15-20 minutes prior to using and give a good shake. 🙂

  5. HANDS DOWN -My new favorite fava bean recipe! VERY easy and I’ve served these on everything. Perfect as a mezze addition. I made a double batch, put in two smaller jars and have kept over 2 weeks in the fridge, submerged. Still delicious, no issues!

  6. I heard that adding or presreving garlic in oil is not advisable and can be hazardous to health. Can I omit the garlic in this recipe?

    1. If refrigerated, and completely submerged in oil- it will keep. And yes, you can absolutely leave it out. 😉

    2. No, you can’t omit the garlic! Especially on the basis of such a stupid piece of misinformation as that. Ludicrous!

  7. We called them horse babes n s as a kid. My Sicilian grandmother made them this way. We popped them out of second shell before eating them.. loved them.

  8. This is a fantastic recipe.
    Good with everything,on bread with blue cheese avo and salad onion.
    As an hors d’douverve with everything.
    We grow heads so only pick the mid range beans ,so tender.
    Thank you.

  9. Hi – I have an abundance of broad beans in my garden and have just tried this, this afternoon. I’ve made 2 large 1.5 litre jars. However, the oil and vinegar has now separated and half the beans are soaking in oil and the other half in vinegar. Have I missed something?, Can I rectify this?

    Any help will be appreciated. Thanks Belinda

    1. Hey Belinda,hummmmm, that does present a problem! I would try periodically shaking or stirring the jar once they are cold ( you have them in the fridge, right?) and see if they stay more mixed since the oil will be more solid? I’m kind of stumped! The jars I used were a lot smaller, maybe why I didn’t have that come up??

  10. Thanks for the recipe, I’m going to give it a try. After you take them out of the pods and blanche them; do you peel the second layer of the bean before marinating them?

    1. Yes, you can peel the second layer if you want to. I don’t, I really don’t mind the 2nd skin, I’ve been eating them this way since I was a kid and just got used to it I guess, but yes they are slightly bitter. Jut try one and see what you think. The marinade does mask the bitterness some. 😉

  11. This looks fantastic Sylvia – what a fantastic summer side it would make alongside some crusty bread!

  12. This looks delicious! I’ve actually never had fava beans before, but I think it’s high time I give it a try! Gorgeous pictures, as always!

    xx Sydney

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email