Fava Beans with Garlic, Cilantro and Lime
Reem Kassis’ headnote in The Arabesque Table, from which this recipe is adapted, explains that in the Levant, fresh fava beans are commonly served chopped (still in their skins, but not their pods) and sautéed with lots of olive until they're very tender, then flavored with garlic and cilantro. She didn't love them "overcooked" that way, and fashioned this spin.
Fresh favas, in season in the spring, are wonderful — and this would be an excellent way to prepare them. But removing them from the pods and then peeling every single bean is labor intensive. If you’re lucky enough to have access to a good Middle Eastern grocery, you’ll probably find bags of them frozen there — and the frozen ones are really good. Just be sure you’re buying the ones that are peeled (you can usually tell by the photo: If they look shiny and there are some split in half, they’re peeled. If they’re more dull and paler looking, they’re probably still in their skins. Choose the peeled ones.
Serves 4.
Ingredients
3 tablespoons olive oil
2 large or 3 medium garlic cloves, finely chopped
2 cups (9 ounces / 250 g) fresh or frozen fava beans
1/2 teaspoon salt
1/2 cup (1/2 ounce / 15 g) packed cilantro leaves, finely chopped
1 tablespoon freshly squeezed lime or lemon juice
Instructions
1. If you’re using fresh favas, drop them in boiling water for about a minute, drain immediately, run cold water over them to stop the cooking, then peel each bean. If you’re using frozen, put them in a colander and run warm water over them to thaw a bit; they don’t need to thaw completely. Let drain.
2. In a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and turning golden around the edges, about 30 seconds.
3. Add the fava beans and salt, tossing to combine, then cover and cook until just cooked through but still bright green, 3 to 5 minutes. Add the cilantro and lime juice, stir gently and toss a bit to combine. Taste and adjust seasoning. Serve warm or at room temperature.
Fava Beans with Garlic, Cilantro and Lime
Ingredients
- 3 tablespoons olive oil
- 2 large or 3 medium garlic cloves, finely chopped
- 2 cups (9 ounces / 250 g) fresh or frozen fava beans
- 1/2 teaspoon salt
- 1/2 cup (1/2 ounce / 15 g) packed cilantro leaves, finely chopped
- 1 tablespoon freshly squeezed lime or lemon juice
Instructions
- If you’re using fresh favas, drop them in boiling water for about a minute, drain immediately, run cold water over them to stop the cooking, then peel each bean. If you’re using frozen, put them in a colander and run warm water over them to thaw a bit; they don’t need to thaw completely. Let drain.
- In a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and turning golden around the edges, about 30 seconds.
- Add the fava beans and salt, tossing to combine, then cover and cook until just cooked through but still bright green, 3 to 5 minutes. Add the cilantro and lime juice, stir gently and toss a bit to combine. Taste and adjust seasoning. Serve warm or at room temperature.
