Active Time
45 min
Total Time
45 min
"Skinning broad beans to reveal their bright green inner kernels is time-consuming, but it produces a sweeter, much more visually exciting bean," says Ferrigno. She taught us the great trick of cooking the beans in unsalted water and olive oil to retain that intense color (which looks gorgeous with the red onion). A handful of chopped mint leaves underscores the verdant flavor of this warm salad.
Ingredients
Makes 6 (small plate) servings
Preparation
Step 1
Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
Step 2
Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.
Fava beans can be shelled and peeled (but not cooked) 1 day ahead and chilled, covered.
How would you rate Fava Beans with Red Onion and Mint (_Fave con Cipolla Rossa e Menta_ )?
Leave a Review
Reviews (20)
Back to TopWe really enjoyed this dish. I did make one minor modification: I parboiled the favas prior to peeling them and this did not completely cook them, so I added a good splash of vermouth to the pan after throwing them in with the onion and then allowed that to cook down. Results were excellent. And I'm fully with the person above who is wondering why some consider fresh fava beans to not be worth the time it takes to prep them. I just put something on TV and then sit in front of it while shucking them. Then they get parboiled and quickly cooled and I go back in front of the telly to skin them. (The skins slip right off after they come out of the boiling process.) I just don't find it at all that difficult or time consuming.
mfiligenzi
Sacramento, CA
5/24/2021
I just blanched the favas (removed from the pod, but still in their waxy inner skins) for 5 minutes and then did not cook them again after the second shelling; it was perfect. We liked this dish a great deal and would make it again, serving it as a side dish or with a salad for a light summer meal. It made great leftovers for lunches the next day, too.
rhiain
4/29/2012
Made this with fresh lima beans (fresh fava beans not available) cooked in boiling water without oil,red onion and a very generous amount of mint (more than 1/2C). It was delicious. Had no idea mint would go so well.
lovetocookinTC
4/18/2012
Simple and scrumptious! This was my first time using fresh favas, wasn't too much of a pain at all. The mint makes this dish!
KateCinOH
4/10/2012
absolutely delicious simplicity with fresh fava and mint. worth the peeling efforts. used less oil. sea salt a must!
alen
cleveland
7/6/2011
I was pretty underwhelmed with this. Somehow it didn't have very much taste, even with the onion & mint (both from my garden).
Anonymous
Taos NM
8/11/2010
This just didn't do it for me...
Anonymous
Berkeley, CA
6/5/2010
I hate to say, edamame is good but there's nothing like fresh fava beans. As for the difficulty, first grow your own fava beans (it's fun and easy) then give them to a child (3-5 years old is a good age) to hull and peel. You may have to help with the peeling (or give the task to an older child), but the hulling is a great way to get kids involved.
Anonymous
Miami FL
3/17/2010
Fantastic. Used butter instead of olive oil and a white onion because I didn't have a red one on hand. Making it again tonight, since fava beans are in season at the farmers' market. Hubby loved it. Yum!
Anonymous
7/16/2009
I used half shelled, frozen edamame and half frozen sweet peas because that's what I had on had. Cooked as directed, then sprinkled some freshly grated pecorino-romano cheese on top. Quick, healthy, delicious.
jillyfishfoodie
Madison, WI
5/19/2009
My family seemed to like this much more than I did. It was good, but not great. I used frozen, pre-shelled edamame, which worked well. Otherwise made as written. I used a little too much salt, so I recommend being careful about that. Very easy, fast, and healthy.
hillarybug
San Marcos, TX
5/17/2009
This was absolutely deliciousand speedy. I unfortunately couldn't find fava beans so I substituted Adamame instead. It worked very nicely. A keeper!
sandrine5
Fairfax, Virginia
4/16/2009
Too much work, some of you say? Shelling and skinning the fava beans is a lot less work than ... shelling english peas, and it's roughly comparable to shelling fresh black eyed peas. You wimps! Does everything have to be as easy as tearing open a bag of frozen vegetables? I, for one, am happy to take 10-15 minutes and shell the fresh beans and peas, It's worth the work, for those fresh flavors!
Anonymous
The Golden Gate Bridge
8/20/2008
My CSA didn't give me anywhere near enough favas. So I added some shredded cabbage and tossed this with whole wheat pasta and topped it with a fried egg. Pretty good.
eeeelizabeth
London
6/16/2008
Fresh favas are a pain in the butt. It's better to just blanch them for three minutes max and then pop them out of their skin. For this recipe, upping the mint and going easy on the onion helps the fava flavor shine. Nice easy spring recipe!
rondacooking
San Francisco
5/22/2008
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