Sauteed Fava Beans

Sauteed Fava Beans with thyme and red onion
Sauteed Fava Beans with thyme and red onion

If you’re lucky enough to get a hold of fresh fava beans during the Spring season, then we suggest you highlight the taste of the beans themselves with little manipulation; hence our Sauteed Fava Beans recipe.  Fava beans (also referred to as broad beans) are the king of all beans with a lovely sweet/nutty and rich buttery flavor and are one of the oldest cultivated plants on the planet.   Fava beans have a reputation of being hard to prepare but we think that’s unwarranted claim.

When we’re able to procure  fresh favas (look for pods that are firm and fresh looking;) they are quickly sauteed with finely minced  red onion, thyme, and very good extra virgin olive oil.

Sauteed Fava Beans
Sauteed Fava Beans
Serves: 2-4
  • Boiling water
  • Kosher salt and freshly ground black pepper
  • 2 lbs fresh fava beans, in the pod (yields about 1½ to 2 cups shelled beans)
  • 2 teaspoon extra virgin olive oil
  • 3-4 sprigs of fresh thyme, remove leaves and rub together with hands to release flavor.
  • ½ red onion (finely minced)
  1. Shell the beans from the fava pods (use your finger nail to find the seem and pull apart). In a large saucepan, bring water to a boil and add a bit salt. In a bowl, combine ice and tap water to make ice water; set aside. Add the shelled beans to the boiling water and let cook for about 1-2 minutes, then remove from saucepan and immediately plunge into the ice water to stop the cooking.
  2. Let the beans cool and thereafter peel the outer skin from each of them.
  3. Over medium heat in a large pan, add olive oil, then the minced red onion and sauté for 5 minutes (or until onion is soft).
  4. Add the peeled fava beans (along with salt and freshly ground black pepper) and sauté for about 5 minutes (stir gently, especially if your fava beans are small to medium sized)


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