23 minutes
A fresh and vibrant stew that captures the essence of spring with tender fava beans and aromatic herbs.
Fava Beans, shelled, blanched
0 lb
tablespoons
Spring Onions, trimmed, sliced crosswise
count
Green Garlic, trimmed, sliced crosswise
count
to taste
0.25 inches
tablespoons
Flat Leaf Parsley, chopped
teaspoons
1. Shell and Blanch Fava Beans
Start by shelling the fava beans and blanching them in boiling water for about a minute. This quick bath in hot water followed by a plunge into ice water helps them become tender and makes peeling a breeze. You'll know they are ready when they turn a vibrant shade of green.
2. Cook Spring Onions
Heat a tablespoon of olive oil or butter in a heavy-bottomed saucepan over medium heat. Add the sliced spring onions and cook them gently for about four minutes until they are soft and fragrant. This will create a sweet, aromatic base for your stew.
3. Add Fava Beans and Green Garlic
Once the onions are ready, add the peeled fava beans, sliced green garlic, and a pinch of salt to the pan. Pour in enough water to come up about a quarter inch in the pan, then bring it to a boil. Lower the heat to a simmer and let the mixture cook for another four minutes, just until the fava beans are tender.
4. Finish and Serve
Once the beans are perfectly tender, turn off the heat and stir in two tablespoons of extra-virgin olive oil or butter, along with the chopped parsley or chervil. Swirl everything together to combine, then taste and adjust the salt if needed. Serve this fresh and vibrant stew warm, and enjoy the flavors of spring in every bite.
Introduce seafood such as shrimp, mussels, or white fish in place of fava beans. Saffron and fennel would complement the seafood beautifully.
Swap fava beans for chickpeas and add fresh spinach during the last few minutes of cooking. Use cumin and smoked paprika for a different flavor profile.
Replace fava beans with white beans and add crushed tomatoes to the liquid. Basil and oregano can replace the spring herbs for an Italian twist.
For a meaty version, brown chunks of beef before adding mushrooms along with the base vegetables. Rosemary and red wine could be added to deepen the flavors.
Use lentils as the primary protein and kale as the green. Incorporate thyme and a bay leaf for an earthier taste.
Select the freshest fava beans and herbs, ideally from a farmer’s market, to ensure the best flavor for your stew.
Blanch shelled beans in boiling water for 30 seconds, then transfer to an ice bath for easy peeling and to retain their bright color.
Gently simmer the stew to meld flavors without overcooking the delicate ingredients.
Sauté aromatics like shallots, garlic, and leeks in high-quality olive oil or unsalted butter until translucent and fragrant.
Adjust salt and pepper in increments, tasting as you go, especially after adding the beans.
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