Description
Here is one of my favorite fava bean recipes! Marinated Fava Beans with olive oil, vinegar, garlic, lemon zest, and fresh herbs are so full of flavor, easy to make, and so versatile! Serve with bruschetta, toss in salads, grain bowls, or add to cheese boards or Mezze platters!
Ingredients
- 1 cup shelled fava beans (1 1/2 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
- 2-3 tablespoons fresh tender herbs- flat leaf parsley, dill, mint, tarragon, basil, cilantro or oregano
- zest of one lemon
- 3/4 teaspoon kosher salt ( per 1 cup of beans)
- 1/4 teaspoon ground black pepper
- pinch chili flakes- optional
- 1/2 teaspoon whole spice seeds- optional ( coriander, mustard, caraway, cumin)
Instructions
- 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 the lid, and shake to coat the fava beans. Refrigerate until ready to use.
Notes
As-is, marinated beans will keep up to 4-5 days in the refrigerator. Make sure to refill the jar with olive oil and vinegar each time you dip into them, keeping the beans submerged.
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 the 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
- Serving Size: ¼ cup (including the oil and vinegar)
- Calories: 171
- Sugar: 1.5 g
- Sodium: 160.1 mg
- Fat: 9.8 g
- Saturated Fat: 1.4 g
- Carbohydrates: 15.4 g
- Fiber: 6.5 g
- Protein: 6.7 g
- Cholesterol: 0 mg
