Top Rated Fava Bean Recipes

Lamb Chops with Fava Beans
In Italian, this dish is called Agenello Scottadito con Fave alla Romana, which translates to “Burn your finger” lamb chops with fava beans, Roman-style. We love to enjoy it when favas are young and fresh enough to eat raw or just barely cooked with olive oil and lemon juice.Click here to see In Season: Fava Beans.
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Fava Beans
Fresh beans are readily available during the late summer months, and they are surprisingly easy to cook with. Simply shell the fava beans and cook them for three minutes in boiling, salted water, then transfer them to a bowl filled with ice water to keep them from overcooking.  Click here to see Eat Your Legumes — They're Good for You.
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Fava bean salad
If fava beans are in the market, you know it’s spring, or spring somewhere nearby. Their giant green pods look like something strange and juicy, perhaps from another planet. In fact, they are the original Mediterranean bean. Early favas are small and tender; they get starchier as the season progresses. Favas are more than a little fussy to peel, but peel you must to appreciate them fully. Fresh fava beans are so good, though, they are worth the effort.  I usually try to enlist help and I always wish I had a houseful of kids or a couple of resident grandmothers… peeling favas makes a nice multigenerational chore. For this salad, the fava beans are removed from the pods, cooked briefly, peeled, and combined with thinly sliced raw fennel (or you could use raw artichokes or asparagus). 
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Favas
A blend of fava beans, garlic, lemon juice, tomato, and olive oil that is served as a mezze dish or at breakfast.
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Falafel
A classic Middle Eastern mezze dish. Chickpeas and fava beans are ground and made into balls that are then deep-fried until crisp. Falafel can be served alone, in a pita, or atop a salad.
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Spring Vegetable Ragù
This simple yet delicious ragù is ideal served alongside branzino, grilled swordfish, lamb tenderloin, Cornish game hen, or salmon. Click here to see In Season: Fava Beans.
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Pilaf of Asparagus, Fava Beans, and Mint
An easy and tasty way to take advantage of spring asparagus and fava beans. 
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As an Italian, there is nothing better then a pasta dish full of flavor! Try my Calabrian Sausage, fava beans, and pasta dish! It will be a proud pleasure and even better the next day for lunch. I am fortunate to have the best Italian market in our area with the freshest meats and Italian food. If you are in Hartford, check out my friends at D&D Market. This is a great stove-to-table dinner. I love using my Le Creuset Braising Pan for this recipe. Then of course adding fresh Parmesan cheese with my Edgeware grater. I used dried herbs in this recipe because I always have them on hand. If you have fresh, just chop and double the measurements. Click here to see more recipes on Cindy's Table.
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Grilled Fava Beans
There are lots of fava bean recipes out there. Sure, you've had those bright green lima bean-looking cuties drizzled with olive oil and topped with cheese. And if you didn't have the fava beans in a restaurant and you went through the torture that is peeling them, twice (yes, there is another covering over the individual beans themselves), you're going to love grilled fava beans. Grilling them basically steams the beans into creamy submission inside their own pods. This makes peeling them much easier, since the outer pods become charred and pliable. If the fava beans are the early ones, that are small, you don't even need to peel off that second covering. If they are the larger beans, they slip right out of those extra skins. Click here to see In Season: Fava Beans.
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Fava Bean Hummus
The trick with dried fava beans is building in time to let them soak overnight and then peel off their outer shells. Once this is complete they are exceptional in a creamy hummus, perfect for dipping vegetables or pita. Click here to see In Season: Fava Beans.
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Sautéed Fava Beans and Greens
Here is a simple yet absolutely delectable fava side dish. Fava beans require a bit of time and effort to prepare. You have to shell, parboil, then peel the lil' buggers. To cut down on time (and to enrich the flavor), use both fava beans and fava greens. Fava greens are sweet and mild, and make a wonderful sautéed green. It is much easier to prepare the leaves for cooking (simply pick and rinse) than the beans. So by padding the dish with greens, you can serve more generous portions of favas in a reduced time. Served alongside a grilled steak and a nice chianti. (Sorry, no liver; but bonus beans if you get that reference.) Click here to see In Season: Fava Beans.
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Fava Beans and Pecorino
This is our take on the classic Ligurian salsa maro, which is made of crushed fava beans, mint, pecorino, a little bit of garlic, and a squeeze of lemon to brighten the whole thing up. A mortar and pestle works beautifully here — you get a nice variation of texture, with some bigger pieces and smaller bits as well. If you just dump everything in a food processor and pulse it, you'll wind up with a more uniform consistency, which isn't quite as interesting to eat (see note below). Click here to see 'Franny's' Cookbook Brings the Neighborhood Italian Joint to Your Kitchen.
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