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Fava beans are at the very tail end of their growing season in the Northwest, but 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 ions.
For another tasty recipe using fava beans, here is one of my favorites!
Fava beans have a second “skin” that many people like to remove. Personally they don’t bother me, I grew up eating this skin you see above, so I leave them on. The skins do have a slight bitterness, but it’s masked in the marinade, and I don’t mind it. But feel free to do as you like.
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 alongside humus 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.
Marinated Fava Beans
A flavorful way to preserve fava beans w/ olive oil, vinegar , garlic and herbs.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 1 Cup
- Category: Appetizer
- Cuisine: Middle Eastern
- 1 Cup shelled fava beans (1 ½ pounds in pods)
- 4 tablespoons red wine vinegar or white balsamic
- 4 tablespoons olive oil
- 2-3 medium garlic cloves, finely minced (about 1 teaspoon)
- 2-3 Tablespoons fresh tender herbs- flat leaf parsley, dill, mint, tarragon, basil, cilantro or oregano
- zest of one lemon
- ¾ teaspoon kosher salt ( per cup of beans)
- ¼ teaspoon ground black pepper
- chili flakes- optional
- ½ teaspoon whole spice seeds- optional ( coriander, mustard, caraway, cumin)
- 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.
- 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. Pour the fava beans into the jar, replace lid and shake to coat the fava beans. To keep for longer periods of time in the fridge, 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.
- Enjoy with hummus or tahini sauce with pita, tossed in salads, on charcuterie and cheese platters.