Skip to content

Sautéed fava beans with shallots

Yesterday I harvested the last of the fava beans (a.k.a., broad beans). This task reminded me of something: that I haven’t posted a recipe where said legume is the main ingredient.

I’ve long been inspired by an appetizer, foul moukala, that we had at a Lebanese restaurant, Al Waha — all the way in Bayswater, London. Their version is much richer (a lot more olive oil), and included chopped cilantro.

This year we tried a variety of fava beans that wasn’t the usual “Windsor” type found in the US. We planted “Stereo,” a smaller variety, less than half the size of “Windsor.” They also seemed less prone to starchiness, so worked rather nicely in this dish.


  • 2 cups shelled fava beans; unshelled it’s about 1 1/4 pounds.
  • 2 to 3 sprigs fresh spearmint
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1/2 cup shallots, finely diced
  • 1/2 teaspoon ground coriander seed
  • salt
  • (optional) freshly ground pepper
  • freshly squeezed lemon juice


  1. Before sautéing the favas, you want to pre-boil them. Put them and the mint sprigs in a pot of boiling (unsalted) water, wait for the water to return to a boil, then simmer (lid ajar) for 3 to 4 minutes.
  2. While the favas are boiling, sauté the shallots in another pan in olive oil, along with the coriander and salt.
  3. Strain the favas and remove the mint. Stir them into the pan with the shallots, and add a tablespoon or two of boiling water (either from the fava water, or a kettle). Cover and cook on medium heat for 3 to 4 minutes.
  4. Season with lemon juice and pepper, if desired, then serve with pita bread or lavash.

Submit a comment

Your email is never published or shared. Required fields are marked with a red diamond, .