Fresh fava beans are another sign of spring and unfortunately we can see them on the market for a very short time. And I try to use them in various dishes as much as possible before the end of their season. You either love them much or hate them. Many people can’t stand even touching them as their pods are a bit hairy, which causes them to o mad when eating. Cooking them with their pods is the most common way here, but hoping that those who hate their pods will give it a try, I will share a recipe with shelled beans today. This is definitely a great side dish with extra virgin olive oil and a lemon flavor to serve with meat dishes or chicken dishes.
Shelled Fresh Fava Beans
- Yield: 2 1x
- 1 cup fresh fava beans, shelled
- 1 onion, chopped
- 1 ½ tbsp extra virgin olive oil
- Salt to taste
- A pinch of cinnamon
- ½ lemon
- ¼ cup fresh dill, chopped
- ¼ cup hot water
- Heat 1 tbsp olive oil over medium height. Add onion and saute.
- Toss in shelled beans, sprinkle salt and cinnamon and saute a few minutes.
- Pour ¼ cup hot water and cover. Cook over low heat until tender.
- When it’s still hot, chop a bit of lemon with its zest into beans, squeeze the rest and add chopped fresh dill. Cover and let it cool in the same pan.
- Drizzle ½ tbsp extra virgin olive oil on it and serve cold.