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Fresh Fava Beans with Hibiscus Salt and Mint

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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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23 m servings 450 cals
Original recipe yields 4 servings (2 cups)

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  1. Pulse hibiscus flowers in a spice grinder until finely ground. Pour into a small jar; add salt. Shake until blended.
  2. 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.
  3. 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®.

Nutrition Facts

Per Serving: 450 calories; 8.5 g fat; 66.6 g carbohydrates; 29.7 g protein; < 1 mg cholesterol; 465 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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