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Simple Marinated Fava Beans Recipe

Simple Marinated Fava beans- with olive oil, vinegar, garlic, lemon zest and fresh herbs- a delicious way to serve fava beans! Serve over toast or crostini, or as part of a cheese or mezze platter alongside olives, hummus and baba ganoush.

4.8 from 144 votes
35 mins
Total Time
1
cup
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Simple Marinated Fava Beans

How to Make the Best Simple Marinated Fava Beans

These simple marinated fava beans are a celebration of fresh, seasonal produce at its finest. With just a handful of pantry staples—good olive oil, tangy vinegar, fresh garlic, and aromatic herbs—you can transform humble fava beans into an elegant appetizer worthy of any gathering. The bright flavors of lemon zest and fresh herbs complement the earthy, slightly sweet taste of the beans perfectly.

What makes this recipe so versatile is how well these marinated beans pair with so many dishes. Spoon them over crusty toast or homemade crostini for a quick bruschetta, or arrange them on a mezze platter alongside creamy hummus, smoky baba ganoush, and briny olives. They also make a wonderful addition to grain bowls or simple salads.

The best part? These marinated fava beans actually improve as they sit, allowing the flavors to meld and deepen over time. Make a batch at the beginning of the week and enjoy them throughout—if they last that long!

Simple Marinated Fava Beans

Simple Marinated Fava Beans

Simple Marinated Fava beans- with olive oil, vinegar, garlic, lemon zest and fresh herbs- a delicious way to serve fava beans! Serve over toast or crostini, or as part of a cheese or mezze platter alongside olives, hummus and baba ganoush.

4.8 from 144 votes
CourseAppetizer
CuisineMiddle Eastern
Keywordfava bean recipe, vegan fava bean recipes, fresh fava beans, how to cook fava beans, fava bean appetizer, fava bean bruschetta
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Servings1 cup
Calories195kcal
AuthorChristina Hill
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Ingredients

Fava Beans

Marinade

Instructions

Prepare the Fava Beans

  1. Bring a pot of generously salted water to a boil. While the water heats, remove the fava beans from their long pods.
  2. Add the shelled fava beans to the boiling water and cook until bright green and tender, about 3 minutes.
  3. Drain and immediately rinse under ice cold water until cold.
  4. Decide if you would like to peel off the "second skin" for a more tender texture. If so, do this now.

Make the Marinade

  1. In a pint jar, combine the vinegar, olive oil, garlic, herbs, lemon zest, salt, and pepper.
  2. Place a lid on the jar and shake to combine the marinade.
  3. Place the fava beans into the jar, replace lid and shake to coat the fava beans.
  4. Refrigerate until ready to use.

Notes

  • To keep for longer (up to 2-3 weeks in the fridge), make sure the oil and vinegar marinade completely covers the beans. Add equal parts oil and vinegar, a tablespoon at a time, pressing down on beans until completely submerged.
  • Serve over toast or crostini, or as part of a mezze platter with olives, hummus, and baba ganoush.
  • Fresh spring fava beans work best for this recipe.
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