Fresh Fava Beans

fresh favas photo Kim Sunée

fresh favas photo Kim Sunée

Fresh Fava Beans

Yield: 2  |  Total time: 10 min
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One of my favorite early signs of spring are the lovely pale green curves of fresh fava beans.  It takes a good pound of shell-on fresh favas to serve one person so plan on buying a few pounds.  You'll need to shell them, then blanch briefly before removing the pale outer skin.  These are delicious with just a drizzle of good-quality olive oil and tossed with some fresh herbs and cheese.  Favas can be tossed in with some scrambled eggs, piled onto toasted bread, puréed into a hummus, and so much more. 


  • 2 to 3 pounds fresh fava beans
  • Salt, to taste
  • Extra-virgin olive oil
  • 2 to 3 tablespoons fresh mint leaves, torn or sliced
  • Shavings of Parmigiano-Reggiano or young Pecorino Romano


  1. Boil a medium pot of water with a pinch of salt.  Shell fava beans and place in boiling water, 1 minute.  Remove favas into a colander and run cold water over.  Remove thin pale green outer skin, discarding skins.
  2. Place blanched and skinned favas into a serving bowl.  Drizzle with olive oil, season with salt, and toss with fresh mint and cheese.

Date Published: March 24, 2016

All recipes have been tested by the Test Kitchens unless otherwise noted.

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