Marinated Fava Beans Recipe

By
Marisa McClellan
Marisa McClellan
Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).
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Updated May. 15, 2019
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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.

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Recipe Facts

Active: 45 mins
Total: 60 mins
Makes: 1 cup

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Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. Let stand at least 15 minutes before serving. Marinated fava beans will last 2-3 days in the refrigerator.

Special equipment

saucepan, mason jar

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