Fava beans have not been a favorite of mine until now, but this recipe makes all the difference. The vibrant green and such a vibrant flavor are a perfect match.

Fresh favas & fennel saute

Serving Size: 4


  • 1&1/2 lb fresh fava beans in shells (will yield 3/4 cup shelled)
  • 2 tbs. olive oil
  • 1 fresh fennel bulb trimmed, sliced
  • 1 teaspoon fennel seeds coarsely ground with a spice grinder
  • 1 cup vegetable broth
  • splash fresh lemon juice
  • salt to taste
  • freshly-ground black pepper to taste


  1. Cook fava beans in boiling salted water 2 minutes.
  2. Drain, cool and peel outer skins.
  3. Heat oil in heavy large skillet over medium-high heat.
  4. Add fennel slices; saute 5 minutes.
  5. Add favas and fennel seeds; saute 3 minutes.
  6. Add 1 cup broth and bring to boil.
  7. Reduce heat; simmer 10 minutes to blend flavors.
  8. Simmer until favas are tender, about 5 minutes longer.
  9. Mix in lemon juice.
  10. Season to taste with salt and pepper.
  11. Serve warm or at room temperature.