Sautéed Fava Beans

5 from 2 votes

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You can add fresh herbs to the recipe if you like, but a bit of kosher salt and pepper is all that you really need to make this perfect spring side dish.

Sauteed Fava Beans on white plate

Sautéed fresh fava beans are one of the most awaited veggies of spring in the parts of the world where they are most popular, including Europe, the Middle East, the Mediterranean, Latin America, and some parts of the U.S.  They are known in the U.S. as broad beans, and they are buttery and sweet and delightful when simply sautéed with a bit of olive oil and garlic.  You can add fresh herbs to the recipe if you like, but a bit of kosher salt and pepper is all that you really need to make this perfect spring side dish.

Sauteed fava beans on plate with fried shrimp and rice

Fava Beans

Preparing fava beans and getting them ready for a quick sauté takes a bit of work.  Try and grab a kid or a friend and have them help you get the beans shelled and peeled, and then you can have them ready to eat within minutes!  If you can find young fava beans, then you don’t have to worry about peeling them, and shelling them is pretty quick work.

Woman preparing fresh fava beans

How to Sauté Fava Beans

Blanch and peel the fava beans (see the recipe for all of the details).

Straining blanched fava beans

Heat the oil in a large skillet over medium heat.  Add the garlic and sauté for about 1 minute, until the garlic starts to turn golden and soften and smell fragrant.  Add the shelled fava beans and sauté for about 3 to 5 minutes, until they are as tender as you like them.

Season with salt and pepper and add the mint, if using.  Serve hot or warm with a final drizzle of olive oil and a sprinkle of salt.

In the spring we shouldn’t miss the chance to make a simple side of sauteed shelled fresh fava beans. A seasonal treat for sure.

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Sauteed Fava beans in brown bowl

What to Serve With Sautéed Fava Beans

Other Bean Recipes

5 from 2 votes

Sautéed Fava Beans

You can add fresh herbs to the recipe if you like, but a bit of kosher salt and pepper is all that you really need to make this perfect spring side dish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 People

Ingredients 

  • 4 pounds unshelled fava beans (in the pod)
  • 2 tablespoons olive oil (plus more for drizzling)
  • 3 cloves garlic (thinly sliced)
  • Kosher salt and freshly ground pepper (to taste)
  • 2 tablespoons roughly chopped fresh mint (optional)

Instructions 

  • Fill a large bowl with ice water. Bring a pot of water to a boil. Drop the pods into the boiling water. Boil for 30 seconds. Drain the pods. Submerge the pods in the ice bath. Let them sit for a few minutes until chilled.
  • Snap one end of the shell and pull the string down the seam of the pod to open the pod.
  • There will be about 4 or 5 beans inside. Remove the beans. If the fava beans are mature, they will have a white-ish shell around the bean; peel those shells off. You should have about 2 ½ to 3 cups of fava beans.
  • Heat the oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute, until the garlic starts to turn golden and soften and smell fragrant. Add the fava beans and sauté for about 3 to 5 minutes, until they are as tender as you like them. Season with salt and pepper and add the mint, if using. Serve hot or warm with a final drizzle of olive oil and a sprinkle of salt

Notes

Try and grab a kid or a friend and have them help you get the beans shelled and peeled, and then you can have them ready to eat within minutes!  If you can find young fava beans, then you don’t have to worry about peeling them, and shelling them is pretty quick work.

Nutrition

Calories: 192kcal, Carbohydrates: 23g, Protein: 9g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 298mg, Potassium: 327mg, Fiber: 6g, Sugar: 2g, Vitamin A: 123IU, Vitamin C: 2mg, Calcium: 51mg, Iron: 2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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