Simple Marinated Fava Beans

INGREDIENTS

• 1 cup shelled fava beans

• 2 medium garlic cloves, finely minced

• 4 tablespoons red wine vinegar or white balsamic vinegar

• 4 tablespoons olive oil

• 2–3 tablespoons fresh herbs (such as flat-leaf parsley, cilantro, basil, oregano...)

• Zest of one lemon

• ¼ teaspoon ground black pepper

• ¾ teaspoon kosher salt

• Optional: pinch of chili flakes, half a teaspoon whole spice seeds

INSTRUCTIONS

• Prepare the Fava Beans: Begin by removing the fava beans from their pods. Bring a pot of generously salted water to a boil, then add the shelled fava beans. Blanch them for about 3 minutes until they turn bright green and tender. Drain and immediately rinse under cold water to halt the cooking process.

• Peel the Beans: Fava beans have an outer skin that can be slightly bitter. If preferred, gently peel off this second skin to reveal the bright green bean inside.

• Prepare the Marinade: In a pint-sized jar, combine the vinegar, olive oil, minced garlic, chopped fresh herbs, lemon zest, salt, and black pepper. If using, add the chili flakes and whole spice seeds. Secure the lid on the jar and shake well to emulsify the marinade.

• Marinate the Beans: Place the prepared fava beans into the jar with the marinade. Seal the jar again and shake gently to ensure all beans are thoroughly coated. Refrigerate until use.

SERVING SUGGESTIONS

• On Toast or Bruschetta: Spoon the marinated fava beans over toasted bread or bruschetta for a simple yet flavorful appetizer.

• In Salads: Incorporate the marinated beans into green salads, grain salads, or pasta salads to add a burst of flavor and texture.

• As Part of a Platter: Pair them with cheeses, olives, and cured meats.

• With Dips: Serve alongside hummus or baba ganoush, using warm pita bread to scoop up the beans and dips.

STORAGE TIPS

To preserve the marinated fava beans for up to 2–3 weeks in the refrigerator, ensure they remain completely submerged in the marinade. Each time you use some of the beans, top off the jar with equal parts olive oil and vinegar to keep the remaining beans covered. Always store the jar in the fridge to maintain freshness and prevent spoilage.