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When fava beans are in season and abundant, here's a quick way to prepare and serve them without having to remove the peel. Mint is a natural complement for favas, and subtle floral hibiscus salt is a perfect seasoning. Use leftover cooked favas in composed salads, like salade Nicoise.

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Recipe Summary test

prep:
15 mins
cook:
8 mins
total:
23 mins
Servings:
4
Yield:
2 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Hibiscus Salt:

Directions

Instructions Checklist
  • Pulse hibiscus flowers in a spice grinder until finely ground. Pour into a small jar; add salt. Shake until blended.

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  • Heat 2 tablespoons olive oil in a heavy skillet over medium-low heat. Cook garlic slices until sizzling, about 30 seconds. Add fava beans and chicken stock; bring to a simmer over medium heat. Reduce heat to medium-low, cover, and cook until fava bean skins begin to wrinkle, about 6 minutes. Uncover and cook for 1 minute more.

  • Transfer fava beans to a serving dish. Discard garlic. Drizzle remaining 1 tablespoon oil over fava beans. Garnish with hibiscus salt and mint.

Cook's Note:

You can omit the hibiscus flowers if they aren't available, but use flaky sea salt like Maldon(R).

Nutrition Facts

450 calories; protein 29.7g; carbohydrates 66.6g; fat 8.5g; sodium 465.1mg. Full Nutrition
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