Sauteed Fava Beans with Garlic and Lemon

  • Yield: 6 to 8 servings

You can boil and shell the fava beans up to 2 days in advance. You can also substitute canned or dried fava beans that have been cooked in boiling water. Keep in mind that 70 percent of the fava bean is waste including the shells and hulls so 2 pounds of fresh beans will yield about 2 cups beans. Mix these favas with cooked whole-wheat pasta. Then toss with freshly grated parmesan for an entree.


1tablespoon extra-virgin olive oil
2 garlic cloves, minced
2cups cooked fava beans*
1/4teaspoon crushed red pepper flakes
Juice of 1/2 lemon
Salt to taste


  1. Heat the olive oil in a medium saute pan over medium-high heat. Add the garlic and saute 1 minute until it just begins to turn light brown. Add the fava beans and stir well. Add the pepper flakes and lemon and continue to saute 2 minutes until heated through. Season with salt.

*After shelling 2 pounds of fava beans, boil them in lightly salted water 4 to 6 minutes. Drain and place in a bowl of ice water to stop the cooking. The outer shells of the beans will peel off easily.

Nutritional Info *per serving

  • Calories 257
  • Fat 17g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 16mg
  • Carbohydrate 22g
  • Fiber 4g
  • Sugars 3g
  • Protein 5g