This fresh fava beans recipe with olive oil is one of the first signs of spring for us. Cooked gently with onions and olive oil, then flavored with lemon juice and fresh dill, the fava beans turn into something surprisingly delicious and addictive.
Got Fresh Fava Beans? Try This!
You've bought some fresh fava beans (broad beans) but you are not sure what to do with them?
As a Turkish family, this is one of the simplest ways we enjoy them: shelled fresh fava beans cooked in olive oil. Zeytinyağlı iç bakla, as we say in Turkish, is really easy to make.
We cook them with olive oil, onions, garlic, and lemon juice, then finish with fresh dill and a little pul biber (red pepper flakes).
The result is so tasty and addictive.
It’s one of our favorite mezes in spring, and all you need is some fresh bread on the side. You have to try it!
If you’re new to these beans, you can also check out our post on what fava beans are.
About the Ingredients
You only need a handful of simple ingredients for this fresh fava bean recipe.
Fresh fava beans (broad beans): We usually buy them in their pods and remove the beans inside ourselves. About 1 kilogram (2 pounds) of fava beans in pods gives around 300 grams shelled beans. This is enough if you are making it as a small batch of meze. You can also use ready-shelled beans or frozen fava beans.
Onion: Adds a natural sweetness that pairs really well with the slightly sweet and earthy taste of fava beans.
Olive oil: This is what gives the dish its Mediterranean feel, and we use it a lot. It also complements the nutty flavor of the beans.
Fresh dill: This is the herb that is always paired with fava beans in Turkish cuisine. We highly recommend not substituting it.
Pul biber (Turkish red pepper flakes): Optional, but we love the gentle heat it adds. If you can’t find it, Aleppo pepper works the same.
You can find the full list of ingredients with the exact measurements in the recipe card below.
How to Cook Fresh Fava Beans with Olive Oil
This is a very simple fresh fava beans recipe, but it does need a bit of prep. Once the beans are ready, the rest is really easy.
First, remove the beans from their pods. To peel the inside beans, let them sit in hot water for about 10 minutes to soften their skins. Then pinch each one to release the bright green bean inside.
Once the beans are shelled, cook the onions and garlic in olive oil until soft. Add the fava beans and cook for a few minutes, then add salt, sugar, lemon juice, and hot water. Let everything cook gently so the beans absorb all the flavors.
Remove from the heat, stir in fresh dill, and let it rest for about 15-20 minutes before serving.
Serve with red pepper flakes, extra dill, and lemon slices.
You can find the full instructions in the recipe card below.
Where Can I Find Fresh Fava Beans?
Fresh fava beans are usually sold in their pods at local markets or small greengrocers, especially in spring.
Here in the UK, we’ve also seen them sold already shelled (without their pods) in Middle Eastern or Turkish grocery stores. If you come across them like this, it’s definitely worth getting them, as it saves a lot of prep time.
You can also find fava beans in the frozen section of larger supermarkets. These are also sold without their pods.
So if you can find them already shelled, fresh or frozen, it makes the preparation much easier.
Do I Need to Peel Fava Beans?
Yes, for this recipe, you need to peel the fava beans.
After removing them from their pods, they still have a thin outer skin. Soaking them in hot water softens this skin, making it easy to peel by gently pinching each bean.
For a more detailed guide, check out our post on how to cook fava beans.
Variations
With tomatoes: You can add chopped tomatoes and cook them together with the onions before adding the beans. It gives the dish a slightly richer flavor and makes a nice light meal.
Green fava hummus: You can also turn this into a simple dip. Blend the cooked fava beans and onions until smooth. Add a little garlic and cumin if you like. Drizzle with olive oil and top with fresh mint or dill. Serve with fresh bread, pita or chips.
Serving Suggestions
This fava bean dish makes a great appetizer or a light meal with some fresh bread on the side. Our favorite is Turkish pide bread.
It’s best served at room temperature, just like many Turkish olive oil dishes.
It also works well as a side dish with meat or chicken.
Serve with extra lemon wedges on the side. We usually like to add a bit more lemon juice before eating.
You can also serve it as part of a mezze platter with dishes like:
- Mücver (zucchini fritters)
- Haydari
- Turkish style Russian salad
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days.
You can serve this fresh fava bean dish cold or at room temperature. If you prefer it warm, heat it gently on the stove over low heat.
Can I Make It Ahead?
Yes, and it actually tastes even better the next day. The flavors have more time to come together, making it even more delicious.
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📖 Recipe
Fresh Fava Beans in Olive Oil (Turkish Style)
INGREDIENTS
- 650 grams fresh fava beans 1.4 pounds. If using beans in pods, you will need about 2 kg / 4.4 pounds (You can use frozen fava beans too).
- 3 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- ½ teaspoon salt or to taste
- ½ teaspoon sugar
- 150 ml hot water ⅔ cup
- ½ tablespoon lemon juice
- 2 tablespoons fresh dill chopped (or more if you like)
Garnish:
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh dill
INSTRUCTIONS
- Remove the beans from their pods. If using already shelled or frozen fava beans, skip this step.
- Place the beans in boiling water and let them sit for about 10 minutes.
- Drain the beans in a sieve, then rinse under cold running water to cool them down.
- Then peel them by pinching each bean between your fingers. If needed, use your nail to tear the skin slightly. The bright green bean inside should easily pop out.
- Heat olive oil in a pan and cook the onion until translucent. Add the garlic and cook for about 15 seconds.
- Add the peeled fava beans and cook over medium-high heat for about 5 minutes, stirring occasionally.
- Add salt, sugar, hot water, and lemon juice. Bring to a boil, then reduce the heat to low and cook for about 15 minutes. Check after 10 minutes and if there is very little water left, add a little more water.
- Remove from the heat. Add chopped fresh dill and stir well. Give it a taste and adjust the amount of salt and lemon juice to your taste. Cover and let it rest for about 15 minutes before serving.
- Garnish with red pepper flakes and fresh dill.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Theresa Capri says
Addendum: it thickened up more after it cooled. Well, my husband came home and on the taste test liked the fennel much better. I guess we all have different taste buds, so with that knowledge I would do half and half again. 🙂
Zerrin & Yusuf says
Hi Theresa,
We're glad to hear it thickened up nicely after cooling down! It's interesting how different everyone's tastes are, isn't it? Your idea to do half fennel and half dill next time sounds perfect. It's great that both you and your husband can enjoy it your own way. 😊👍
Theresa Capri says
I appreciated that you put a note how many final grams of favas were in your recipe. I also appreciated the instructions on easy removing the outer tough layer! I wasn't exactly sure how much a medium onion was so eyeballed it so it looked right for the amount of fava beans.
I didn't have any fresh dill, but had frozen, and did also have some fresh fennel in my garden, which I love. So for the final step, I halved the recipe and put one with fennel and one with dill. While the fennel was good, the dill was fabulous packing a bold supporting flavor in my opinion.
The only thing I might do different is add a little less water, maybe a half cup instead of a full cup because mine didn't look like your picture. They got a little mushy and there was still more water, albeit thick water.
Thanks for the recipe and I would definitely make it again! But with the dill like you wrote.
Zerrin & Yusuf says
We're really happy you liked our fava bean recipe and that the tips helped you! It's awesome you tried using both fennel and dill. Cooking is all about trying new things. Thanks for sharing your thoughts with us!
Karen says
This recipe is delicious! I first had fava beans in the central valley of California, where, as a college student, I was given fava bean soup by an elderly Portuguese neighbor. I was immediately in love with them. This recipe is simple, ingredient wise, but bold and complex of flavor. SO good. Thanks for putting it out there for us fava bean lovers and I'm sure there are many new fans now, too!
Zerrin & Yusuf says
Hi Karen,
Thank you for your comment and for the 5-star rating!
We're thrilled you enjoyed our fava bean recipe and that it brought back special memories. We appreciate your support as a fava bean lover 🙂
Janet Lee Haase says
Greetings,
My husband cut each pod with a knife. It made shelling the beans simple and sliced each bean at the same time. Yay!
Thank you for the recipe.
Cheers, Janet
Jenn says
It turned out super tasty! Love the fresh nutty flavor of the broad beans. I put some chopped fennel in it just because I love its flavor. Thank you!
Yusuf says
Glad you liked the recipe Jenn! Fennel is a great idea!
Eftychia says
Interesting recipe. In Cyprus these are called "Koukia" and usually are cooked with olive oil, garlic and a bit of vinegar. I will give your recipe a try because I am sure they will be delicious as well!
OysterCulture says
I love fava beans, and even do not mind the extra work. Your recipe sounds delicious. I cannot wait to give it a try.