Ingredients
- 1 lb fresh fava pods (yields about 1 cup shelled beans)
- 1 tablespoon olive oil
- ½ red onion, thinly sliced
- 2 garlic cloves, minced
- Pinch of salt
- Black pepper or white pepper, to taste
- Optional:
- Lemon juice or lemon zest
- Fresh dill
- Chunky fresh tomatoes
- Fennel seed
- Bell pepper, diced
- Sesame oil, for finishing
Instructions
- Shell the Fava Beans: Split open the fava pods and remove the shelled beans. Discard pods.
- Blanch the Beans: Bring a large saucepan of boiling water to a boil. Add beans and cook for 2–3 minutes.
- Cool & Peel: Transfer beans immediately to an ice water bath (a bowl of cold tap water + ice). Let sit for a few minutes. Remove the outer skin from each bean using your fingers or the edge of a knife.
- Sauté: In a large sauté pan, heat olive oil over medium heat. Add red onion, garlic cloves, and optional fennel seed or bell pepper. Cook until soft and fragrant, about 4 minutes.
- Add Fava Beans: Stir in peeled fava beans in a single layer. Season with salt, pepper, and a splash of lemon juice or zest if using. Cook for another 4–5 minutes, stirring occasionally.
- Finish & Serve: Taste and adjust seasoning. Optional: Garnish with fresh dill, top with chunky fresh tomatoes, or finish with a drizzle of sesame oil. Serve warm or at room temperature.