Buttery Fava Beans – Serves 4 as a side
This earthy & buttery fava bean recipe is colorful, satisfying, and grounding.
Want to work for your food? Fava beans hold a special place in my heart because you have to put in the work to get the taste and see that beautiful color. The reason you don’t see these on menus is because of the labor intensity. NOW – don’t be scared. Give it a go and eat the dish slowly to really appreciate and contemplate mother natures work.
“Fava Beans, Liver, and a nice Chianti” – Hannibal Lecter’s off his meds and eating what he wants.
- 1 1/2 lbs fava beans in pod, (~ 2 cups shelled)
- 1 1/2 Tbsp unsalted butter
- 1 1/2 Tbsp olive oil
Bring a pot of water to a boil and add a generous (2 tsp) amount of salt.
Shell the fava bean pods to reveal the bean (2nd picture). Place beans in boiling water for ~ 3 minutes. Strain and rinse with cold water or shock in an ice bath to stop the cooking process.
Peel the fava beans (3rd picture), but gently tearing into the outer layer and squeezing the bean through the protective coating. This will reveal the beautiful bright green bean.
You can eat this as is now raw in salads but for this recipe we’re going to cook them a little more. Bring a pan to medium high heat and add the butter and olive oil. When butter is melted, add the fava beans and cook ~ 4 minutes or until desired tenderness.
Add salt and pepper to taste. Enjoy! Beckie