fava bean

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast. Slicing the leeks with the grain prevents them from falling apart into mush after getting caramelized.

Caramelized Leek and Fava Bean Toast

leeks,

olive oil

Kosher salt

rosemary leaves

Aleppo-style pepper

lemon zest

lemon juice

beans peas

extra-virgin olive oil,

Kosher salt, black pepper

garlic

Aleppo-style pepper, finely grated lemon zest, and sliced chives (for serving)

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast. Slicing the leeks with the grain prevents them from falling apart into mush after getting caramelized. This recipe from Botanica is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.

Bon Appétit

Slice leeks crosswise into 3" pieces, then lengthwise into thin matchsticks. Heat oil in a large skillet over medium. Add leeks; season with a pinch of salt. Cook, covered, stirring and tossing occasionally (and reducing heat if needed to avoid getting color on leeks at this point), until leeks are soft, 8–10 minutes. Add rosemary, Aleppo-style pepper, and lemon zest. Continue to cook, stirring often, until leeks are golden brown and caramelized, 5–10 minutes longer. Remove from heat and stir in lemon juice; season with salt.

Toss beans with lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and black pepper.

Drizzle toasts with oil and rub with garlic clove. Top toasts with a dollop of caramelized leeks and a big spoonful of dressed beans. Season with Aleppo-style pepper, then sprinkle lemon zest and chives over.

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.

Pea, Asparagus, and Fava Bean Salad

olive oilt

Pecorino

(or more) fresh lemon juice

Kosher salt, freshly ground pepper

fava beans (from about 2 pounds pods)

asparagus, trimmed, stalks peeled if thick

peas

vegetable oil

shallot, thinly sliced

bacon,

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

Rice Salad with Fava Beans and Pistachios

wild rice

basmati rice

Iranian lime (optional)

fava beans (from about 1 lb. pods)

dill

½ cup chopped fresh flat-leaf parsley

pistachios

½ teaspoon Iranian lime powder lime zest

Iranian

Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35–40 minutes. Drain; let cool.

Meanwhile, combine basmati rice, lime, if using, and 1½ cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover; let sit until water is absorbed, about 5 minutes. Let cool; discard lime.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.)

Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and fava beans in a large bowl; season with salt.

DO AHEAD: Fava beans can be cooked and peeled 2 days ahead; cover and chill. Wild and basmati rice can be cooked 2 days ahead; cover and chill.

Fava Bean and Asparagus Salad Recipe - Bon Appétit

Fava Bean and Asparagus Salad

fava beans (from about 1 ½ pounds pods)

shallot,

Champagne wine vinegar

black pepper

asparagus,

watercress or arugula

mint leaves

tarragon leaves

chive blossoms (optional)

Green beans! Green asparagus! Green pistachios! ... You get the idea—this salad is a celebration of spring. If you can’t find fava beans, substitute English peas or sugar snap peas instead.

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.

Cook fava beans in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.

Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.

Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.

Shrimp and Grits are the creamy souther staple that should really just be a staple all round the world.

Shrimp and Grits

beans

vegetable oil, divided

shallots, chopped

garlic cloves, chopped

chicken broth

thyme

orange juice

dry white wine

Worcestershire sauce

hot pepper sauce

sugar

unsalted butter

kosher salt

grits (not instant)

mascarpone (about 4 ounces)

(1 stick) unsalted butter, cut into 1-inch pieces

If using fresh fava beans, cook in a small saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; transfer to a small bowl.

If using fresh peas, return water in saucepan to a boil. Add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain peas; add to bowl with beans.

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add bacon and tasso and cook, stirring often, until bacon is crisp and fat is rendered, 5-7 minutes. Using a slotted spoon, transfer to bowl with beans and peas; set aside.

Add 1 tablespoon oil to drippings in saucepan and heat over medium-high heat. Add reserved shrimp shells and cook, stirring and mashing shells occasionally, until shells are browned and softened, about 4 minutes. Add shallots and garlic and cook, stirring often, until softened, about 2 minutes. Add broth and thyme sprigs. Bring to a boil, reduce heat, and simmer until reduced by half, 15-20 minutes. Add orange and lemon juice, wine, Worcestershire sauce, hot pepper sauce, and sugar. Bring to a boil, reduce heat, and simmer until thickened and reduced by half, 20-25 minutes. Strain mixture through a sieve into a medium saucepan; discard solids. Cover and keep sauce warm.

Heat butter and remaining 1 tablespoon oil in a medium skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to skillet and cook until golden brown and opaque in the centers, about 1 minute per side. Add reserved meat and vegetable mixture and toss to coat.

While sauce is cooking, bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until thick and creamy, 5-7 minutes. Add mascarpone and butter; stir to combine. Season with salt.

Serve grits topped with shrimp mixture and warm sauce.

DO AHEAD: Vegetables, bacon, tasso, and sauce can be prepared 2 hours ahead. Let stand at room temperature. Reheat before using.

Fava bean soup is a hearty meal filled with creamy fava beans, fresh vegetables, and savory herbs and spices. This one-pot recipe makes a quick and easy lunch or dinner for the whole week ahead!

High-Protein Fava Bean Soup

dried yellow fava beans

pasilla chiles

½ large white onion, diced

½ large leek, diced

carrot,

celery,

garlic,

serrano chile,

Roma tomatoes, diced

Mexican oregano

cumin

bay leaf

vegetable stock

cilantro

Salt & pepper

Avocado cubes

Vegan cheese

Soak the dried fava beans overnight, or for at least 8 hours so they soften. Drain and rinse them.

Seed and cut the pasilla chiles, dice all the vegetables, and grab out the spices and vegetable stock.

Heat the olive oil in a large stockpot over medium. Add in the pieces of pasilla chiles and fry for 45-60 seconds until fragrant. Remove them from the pot and set aside.

To the same pot, add the onions, leeks, carrots, celery, garlic, and serranos. Cook for about 4-5 minutes, or until quite fragrant. Add in the diced tomatoes, cumin, and oregano, and cook for another 2-3 minutes.

Add in the 12 cups of vegetable stock, fava beans, and bay leaf. Bring the soup to a boil, then turn the heat down to medium-low for 1 hour and 15 minutes, or until the beans are tender.

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The most viewed fava bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine