Marinated Fava Beans Recipe

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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.

Recipe Facts

Active: 45 mins
Total: 60 mins
Serves: 3 to 4 servings
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 to 3 days in the refrigerator.

Special Equipment

Saucepan, mason jar

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Nutrition Facts (per serving)
98 Calories
7g Fat
7g Carbs
2g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 98
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 342mg 15%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 2%
Calcium 15mg 1%
Iron 1mg 3%
Potassium 94mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)