appetizer, Recipes, Side dishes, Vegetables

Sephardic Fresh Fava Beans with Onions and Mint

Unlike green/string beans, fava beans are more familiar to most in their dried form. They are also called broad beans for a reason, as they are substantially broader and bigger than green beans. Another difference between the two is that, unlike green beans, that can be found in their fresh form year round, fava beans’ season is fairly short, and happens exactly now, until around mid-May. If you want to enjoy this unique type of beans, look for them in vegetable stores and markets that specialize in Mediterranean ingredients.
The young and tender fava beans have a very different texture and flavor than fresh green beans, and are a seasonal delight. They can be cooked whole, shells included. However, as the very young beans are not easy to find, you can chose to do what I’ve done here, and use only part of the shells, to still get their unique flavor.
Since their season is around Passover, they are part of the Seder dinner in many Sephardic households, either on their own, as shown here, cooked with fresh artichokes, or with lamb or beef. This light and fresh dish is typical of the way vegetables are cooked in the Sephardic cuisine, where the vegetables flavors are not masked by too many spices. The dish, called “Avas Frescas” (i.e. fresh beans) in Ladino, can be served warm, as a side dish, or cold, as part of a “Meze” appetizer table. Try it and enjoy.

* Shelling the beans, and cleaning the shells, can cause your finger to discolor. Rubbing them with some fresh lemon will help in removing the stains.
* If you can’t find fresh fava beans, frozen ones can be used instead. Just bear in mind that, as they do notย  contain the shells, the dish will be a bit different.
* For more information about Sephardic cuisine, click HERE. For more Sephardic recipes, click HERE.

Makes: 4
Prep time: 20 minutes
Cooking time: 30 minutes

1 lbs (450 grams) fresh fava beans (see notes)
1 Tbs olive oil
1 medium onion, small diced
1ยฝ cups water
2 Tbs fresh lemon juice
1 tsp sugar
2 tsp salt
A handful of fresh mint leaves

1. To string the beans: hold one tip of the pod, and twist it towards the seam, pulling away the tough fiber, then remove the tip on the other side of the bean. Cut the small pods with the beans in, or shell the larger ones and cut the shell into large chunks.

2. In a medium pot, over medium-high heat, lightly sautรฉ the onion, just until itโ€™s soft and translucent. Add the water, lemon juice, sugar and salt and bring to a boil. Add the cleaned beans and shells, and the mint, and bring to a boil.

3. Partially cover the pot, reduce the heat to medium-low and cook for 20 minutes. Uncover the pot and cook for another 10 minutes, until the beans and shells are tender. Serve warm or cold.


28 thoughts on “Sephardic Fresh Fava Beans with Onions and Mint”

    1. I did not know you can add mint. Will try to make it this week. I love fool and you can buy it fresh in the spring.

      Liked by 1 person

  1. I love all kinds of beans but never have cooked with fava beans – maybe because there is such a short time when they are available. Throw in some citrus and mint (which I love) and this must be quite a good side dish. I will have to look for them…

    Liked by 2 people

  2. Delightfully simple but oh so tasty! Have eaten but rarely made since Down Under rural supermarket, tho’ wonderfully richly stocked, do not seem to keep . . . but they are available frozen. Don’t much reach the frozen aisles in my travels but must remember to visit next time around . . . love the citrusy mintiness . . .

    Liked by 1 person

    1. Thank you Eha, I’m glad you liked the recipe. This type of beans is indeed to easy to find everywhere, but at least you have them frozen. Lemon and mint is such a great combination, and works so well here too. ๐Ÿ™‚


          1. Sorry, was just curious. I guess Iโ€™m not a huge lemon fan; some people use it on just about everything. And I donโ€™t want to add sugar because Iโ€™ve added lemon, or vice versa. So I was truly curious.

            Liked by 1 person

  3. I’ve seen this dish on my daughter-in-law Seder table, but instead of mint, she used hot peppers (in her house, hot peppers get into everything), so I have not tasted it, but my son claimed that it was delicious. I won’t make it for Pesach, but I wonder if I could find fresh fava beans after Pesach and try it your way, Ronit.
    Hag Pesach Sameach!

    Liked by 1 person

    1. Thank you Dolly, I’m glad you liked the dish. I’m sure it can be very tasty with hot peppers, but, like you, I’m not a big fan of them.The season usually lasts after Pesach, so hopefully you’ll be able to find the fresh beans after the holiday. ื—ื’ ืฉืžื— to you too! ๐Ÿ™‚

      Liked by 1 person

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