Fresh fava beans have a way of making you work for them. First, they lure you in with their plump, inviting pods, only to reveal that inside, each bean is wrapped in a second layer of skin that needs peeling. But put in the effort, and you’re rewarded with something undeniably special — creamy, nutty, and just a little bit sweet. A quick blanch and a simple marinade turn them into a bright, herbaceous delight that tastes like spring in a jar.
This marinated fava bean recipe is all about keeping things simple. No need for a long ingredient list or complicated steps—just good olive oil, a little vinegar for balance, plenty of fresh dill, and the zing of lemon zest. The beans soak up all that goodness, transforming into something you’ll want to scoop straight from the jar.
How to Use Marinated Fava Beans
Snack Straight from the Jar
There’s no shame in the direct approach. These beans are addictive enough to eat by the spoonful, one bite leading to another until you’ve made it through half the jar without realizing it.
Toss Them in a Salad
Marinated fava beans add a little burst of flavor to just about any salad. Toss them with crisp greens, cucumbers, and feta, or mix them into a grain salad with quinoa or farro for something heartier.
Pile Them on Toast
Crusty bread, a swipe of ricotta or labneh, and a spoonful of these beans make an easy, elegant snack. For extra flavor, finish with a drizzle of olive oil and a pinch of flaky salt.
Add to a Grain Bowl
Warm rice, barley, or bulgur makes the perfect backdrop for these beans. Pair with roasted vegetables, a dollop of yogurt, and a handful of nuts for a satisfying meal.
Serve with Roasted Vegetables
Spoon marinated fava beans over roasted carrots, potatoes, or zucchini for an herby, lemony contrast to their caramelized sweetness.
Whichever way you use them, these beans bring brightness and fresh flavor to any meal. They won’t last long, so don’t be surprised if you find yourself making another batch soon.
Marinated Fava Beans
- 1 pint mason jar
- 2 cups (about 12 oz) fresh fava beans, shelled
- 1 tbsp + 1 tsp kosher salt, separated
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tsp lemon zest
- 4 tsp white wine vinegar
- 2 garlic clove, finely minced
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh dill, chopped
- Bring a medium saucepan of water to a boil and add 1 tablespoon of kosher salt. Add the shelled fava beans and blanch for 1–2 minutes, until bright green and slightly tender. Drain and transfer to an ice bath to stop cooking. Once cooled, remove and discard the outer skins by gently pinching each bean.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, white wine vinegar, garlic, 1 tsp salt, and black pepper.
- Place the peeled fava beans in a pint-sized jar. Add the fresh dill, then pour the marinade over the beans. Seal the jar and gently shake or stir to distribute the marinade evenly. Refrigerate for at least 1 hour before serving, allowing the flavors to meld.
