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Sicilian Cooking

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Fava Beans Recipes

( Ricette con le Fave )

Fava beans are one of the oldest cultivated plants. They had been grown in the Mediterranean regions, in China and in others Asian countries for over 5000 years. They are grown in California and are available fresh from June to the end of August, and dry all year around. The fava beans come in a pod and they have to be shelled like their cousins, the peas. 

To eliminate the inner skin, blanch the fava beans for 4 to 5 minutes and discard the translucent skin that covers them. Use the fava as a side dish simply dressed with olive oil, salt and pepper, if you prefer add a dash of vinegar; mash to cover pane fritto, fried bread or crostini; make the Frittedda with peas and artichokes for a special pasta dish. In Sicily and all over Italy, fave are eaten raw with bread and pecorino cheese.

Below I give you the ecipeses for Boiled Fava Syracuse Style, Fava Rabitt Style, (‘a Cunighiu), and a quick recipe for fresh fava beans.

 

 Fava beans are rich in L-dopa, an element used in the treatment of the Parkinson’s disease and in the management of hypertension. Fava beans are abundant in Sicily and in particular in the province of Syracuse, where the water is plentiful, the terrain is rich and very favorable to the growth of this vegetable. They are dried and used in the Mediterranean, Middle Eastern and Asian cuisine. In Syracuse, the dry beans are boiled with garlic and then dressed with oil, salt and pepper. Eat them using your hand, pick up a fava bean with casualness, make a small incision to the skin using with your teeth and extract the fava by sucking it. It is easy to learn and they are delicious!

  • Serving Size4
  • VegetablesFava Beans Recipes

    Ingredients

    For Bolied Fava Beans Syracuse Style

    • 1 lb. dry fava beans
    • 5 garlic cloves
    • 4 tablespoons of olive oil
    • Salt and pepper to taste

    Instructions

    BOILED FAVA BEANS SYRACUSE STYLE

    1

    Rinse the dry fava beans and place in a 6 quart sauce pot with about 4 quarts of water. Soak overnight. Using a knife, eliminate the little, dark membrane on top of each bean. Rinse beans and place them with the garlic, 1 tablespoon of salt in a 6 quart sauce pot with 4 quarts of water. Bring to a boil and lower flame, simmer for 2 hours. Taste for doneness, when ready drain the extra liquid and transfer into a serving dish.

    2

    THE SERVING
    Dress fava beans with olive oil, salt and pepper to taste and serve hot or cold.

    FAVA BEANS RABBIT STYLE - 'A CUNIGHIU

    3

    In Palermo the fave are cooked the same way as the Syracuse Style fava beans. However, once they are ready as per step 1 above,  drain the extra liquid and return to the pot. Over a medium heat add the olive oil, salt and pepper to taste, 2 teaspoons of oregano and ¼ cup of vinegar. Reduce for 2 minutes and transfer into a serving dish. Serve hot or cold.

    FRESH FAVA BEANS

    4

    In a 6 quart saucepan, over a high heat sauté a sliced medium onion in 3 tablespoons of olive oil. Add 2 pounds of fresh fava beans, 1 cup of water and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally.