Fresh fava beans are available in abundance in the spring and early summer in California. I was lucky enough to find a vendor at the farmer’s market who was selling them pre-shelled at a premium. How convenient for making a quick dish!
The beans are bursting with a bright spring-time flavor, similar to fresh peas, but they are much more substantial in texture. Simple flavoring of sweet red onions, lots of garlic and a splash of tangy lemon juice create an irresistible aroma and taste!
Fava Beans with Red Onions and GarlicServes one as main, 2-4 as a side
- 1 tbs Extra Virgin Olive Oil
- 1/2 Red Onion, thinly sliced
- 1.5 cups Shelled Fava Beans
- 2 Cloves Garlic, minced
- 1 tbs Lemon Juice
- Generous pinch Salt
- Fresh Ground Pepper
- 1 tbs minced Fresh Parsley, optional
- Bring a few inches of water to boil in a saucepan. Add the fava beans and cook for four to eight minutes, when the beans are tender, yet slightly toothsome. This can vary, so check at the four minute mark and guess the cooking time from there.
- Meanwhile, heat the olive oil in a large skillet over medium high heat and add the onions when hot. Cook stirring frequently, if the onions start to brown, add a half cup of water to help them cook down without burning.
- Drain the fava beans and add to the skillet. Cook for another two minutes, then add the garlic, lemon and salt. Cook for one more minute, then remove from heat and transfer to a serving dish. Top with a few grinds of pepper and fresh minced parsley, if desired.