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!
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.
Decide if you would like to peel off the “second skin” ( see post above). If so do this now.
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.
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.
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.