Fresh fava beans are a delicious springtime treat, with a verdant flavor that makes the shucking and peeling worth the effort. Substituting frozen favas or lima beans is perfectly fine out of season or when time is an issue, but the dish won’t be the same. Instead of garnishing with the parsley, you can stir in 2 to 3 tablespoons chopped fresh herbs like basil, mint, or chives, or a pesto (to make your own, see pages 634 and 638) right before serving.
Other beans you can use: Just about any fresh or frozen bean, like lima, edamame, black-eyed peas, or cranberry, will be delicious.
- Yield: 4 Servings
- Total Time: 30 Minutes
- ¼ cup extra virgin olive oil
- 8 ounces bread (preferably day-old), cubed
- 3 cups shelled fresh fava beans (about 3 pounds in the shell),
- blanched and peeled (see “Preparing Fresh Fava Beans,”
- page 440) or thawed frozen
- Salt and pepper
- 2 tablespoons fresh lemon juice
- 2 Hard-Boiled Eggs (page 521), peeled and chopped
- Chopped fresh parsley for garnish
- Put half the oil in a large skillet over medium heat. When it’s hot, add the bread cubes and cook, stirring frequently, until golden brown, about 5 minutes.
- Add the remaining oil and the favas and sprinkle with salt and pepper. Cook for about 2 minutes, until heated through. Stir in the lemon juice and eggs, then taste and adjust the seasoning. Garnish with parsley and serve.
- FRESH FAVAS WITH TOFU AND CROUTONS Substitute about ½ cup chopped firm tofu for the eggs; add with the favas. V
- FRESH FAVAS WITH FETA AND CROUTONS Perfect over hot or even room-temperature orzo: Replace the eggs with ½ cup or more crumbled feta cheese and replace the parsley with chopped fresh marjoram or oregano.