Fava beans are sweet, tender, and pleasantly starchy. When they're coated with a slick of olive oil, vinegar and garlic bits, the contrast between the sharp dressing and the mild greenness of the beans is really wonderful.
During fava bean season, I try to make it at least once or twice with the fresh beans. The rest of the year, I happily settle for frozen beans. It's good served as part of a spread of pickles and marinated salads, or just on its own.
About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, will be published by Running Press in May 2012.
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Marinated Fava Beans
About This Recipe
|Yield:||makes 1 cup|
|Active time:||45 minutes|
|Total time:||1 hour|
|Special equipment:||saucepan, mason jar|
|This recipe appears in:||In a Pickle: Marinated Fava Beans|
- 1 1/2 pounds fava beans (or 3/4 cup frozen beans)
- 2 tablespoons sherry or red wine vinegar
- 2 tablespoons olive oil
- 1 medium garlic clove, finely minced (about 1 teaspoon)
- 2 sprigs fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Bring a pot of salted water to a boil. While the water heats, remove the fava beans from their long pods. Once the water boils, add the fava beans and cook until bright green and just tender, about 3 minutes. Drain and immediately rinse under cold water. Pop the bright green fava beans out of their casing and set aside.
In a pint jar, combine the vinegar, olive oil, garlic, rosemary sprigs, salt, and pepper. Place a lid on the jar and shake to combine the vinaigrette.Pour prepared fava beans into the jar of vinaigrette. Replace lid and shake to coat the fava beans.
Let stand at least 15 minutes before serving. Marinated fava beans will last 2-3 days in the refrigerator.