Sautéed Fresh Fava Beans, Peas, and Dill

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Sautéed Fresh Fava Beans, Peas, and Dill
One of my favorite things to do with my Saturdays is to go to the farmer’s market, find a new ingredient, and go to home to cook it for friends and family. While I was out in Seattle, I went with my brother-in-law and nephew to the Ballard Farmer’s Market.  I let my nephew pick what we were going to cook out of a few ideas, and he picked the Fava Beans! Having never made them, I highly recommend this spring vegetable if you have time to prep.  There are a lot of steps to get these guys prepped, but they are so fresh and delicious.

(note: your yield will be about ¼ of what you start with, shell and all.)
3 pounds fresh fava beans, shelled (or frozen peas, defrosted)
1/3 cup olive oil
1 tablespoon garlic, minced
1 cup low-sodium chicken broth
4 tablespoons fresh dill, chopped, divided
2 tablespoons lemon juice
Salt and pepper to taste
Prepare the Fava Beans.  (This includes removing from the large shell, then doing a quick blanche and removing the inner shell.  You’ll then be left with the soft, green center.)
Fava Beans in Shell


Anderson (7) helping shuck the beans


Fava Beans still in the inner shells.
Inner shells removed from beans.
Fava Beans ready to cook.
Heat oil in a heavy large skillet over medium-high heat.  Add fava beans and garlic; sauté 3 minutes. (if adding peas, add at the end.)
Add 1 cup broth and 2 tablespoons dill and bring to boil.  


Reduce heat and simmer 8-10 minutes to blend the flavors; until the fava beans are tender.
Mix in lemon juice and the remaining 2 tablespoons fresh dill. Season with salt and pepper.
Serve warm or at room temperature.


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