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.
- 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)
- 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.
- Let the beans cool and thereafter peel the outer skin from each of them.
- 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).
- 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)