Best 5 Grilled Fava Beans Recipes

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Embark on a culinary journey with grilled fava beans, a delightful and versatile dish that tantalizes the taste buds with its smoky, nutty flavor and tender texture. These humble legumes, also known as broad beans, transform into a symphony of flavors when kissed by the flames of a grill. Discover three enticing recipes in this article that showcase the culinary prowess of grilled fava beans. Dive into the classic Grilled Fava Beans with Garlic and Herbs, where the simplicity of fresh herbs and garlic elevates the beans' natural goodness. Indulge in the Mediterranean-inspired Grilled Fava Bean Salad with Feta and Lemon, where tangy feta cheese, bright lemon juice, and aromatic herbs create a refreshing and vibrant dish. For a smoky and spicy twist, explore the Grilled Fava Beans with Chorizo and Paprika, where the smoky chorizo and vibrant paprika add a touch of heat and smokiness. Each recipe offers a unique culinary experience, promising to delight your palate and transport you to culinary heaven.

Here are our top 5 tried and tested recipes!

GRILLED SCALLOPS WITH FAVA BEANS AND ROASTED TOMATOES



Grilled Scallops with Fava Beans and Roasted Tomatoes image

This tasty recipe for grilled scallops is featured in "Relaxed Cooking with Curtis Stone."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

12 ounces cherry tomatoes
2 tablespoons plus 1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 1/4 pounds fresh fava bean pods, shelled
3 tablespoons champagne vinegar
2 tablespoons finely chopped fresh mint leaves
12 jumbo sea scallops

Steps:

  • Preheat oven to 400 degrees. Place tomatoes in a small baking dish. Drizzle with 1 tablespoon olive oil and gently shake dish to coat; season with salt and pepper. Transfer tomatoes to oven and roast until heated through and just beginning to split, about 15 minutes. Remove from oven and let cool slightly.
  • Bring a medium saucepan of salted water to a boil over high heat. Prepare an ice-water bath. Add fava beans to boiling water and cook for 1 to 2 minutes. Drain and transfer to ice-water bath to cool. Drain, peel beans, and set aside.
  • In a medium bowl, whisk together vinegar and 1/4 cup olive oil until well combined. Add tomatoes, fava beans, and mint; toss to coat. Season with salt and pepper.
  • Preheat a large heavy-bottomed skillet over medium-high heat. Rub scallops with remaining tablespoon olive oil and season with salt and pepper. Place scallops, seasoned-side down in skillet; cook for 2 minutes. Season with salt and pepper and turn; cook until they are just opaque in the center and golden brown on both sides, about 2 minutes more. Scallops should not be cooked all the way through.
  • Divide tomato and fava bean salad evenly between 4 plates. Top each salad with 3 scallops; drizzle with any remaining vinaigrette from salad and serve immediately.

GRILLED FAVA BEANS



Grilled Fava Beans image

Look for sturdy green pods with a velvety fuzz. Avoid any with slimy brown spots or overly large beans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

Chopped mint or cilantro
Olive oil
Salt and pepper
Fava bean pods
Lemon juice and wedges

Steps:

  • Stir together mint or cilantro, olive oil, salt, and pepper. Grill fava bean pods directly on grates over high heat, turning, until charred, 10 to 12 minutes. Let cool slightly. Sprinkle with mint or cilantro, lemon juice, and salt. Serve with herb sauce and lemon wedges.

GRILLED FAVA BEANS



Grilled Fava Beans image

Many people don't know what to do with fava beans, but they are extremely versatile. They shine in salads, pastas, and on pizzas. Here we're grilling whole pods until the skin is charred and the beans inside are just tender.

Provided by Chef John

Categories     Side Dish

Time 30m

Yield 2

Number Of Ingredients 7

2 pounds whole fava beans in the shell
2 tablespoons olive oil, or more as needed
2 lemons, divided
1 tablespoon kosher salt, divided
3 cloves garlic, bruised
1 teaspoon red pepper flakes, or more to taste
2 tablespoons sliced fresh mint leaves

Steps:

  • Place whole fava beans in a mixing bowl. Drizzle generously with at least a tablespoon olive oil and the juice of 1 lemon. Sprinkle with half of the kosher salt; add bruised garlic cloves. Toss to coat pods evenly, and occasionally as the grill heats up.
  • Grill beans over high heat, about 5 minutes total per side, turning and moving them until they are charred on the outside and the beans inside are soft. Transfer to a serving platter.
  • Drizzle with the remaining olive oil; sprinkle with the remaining salt. Add red pepper flakes and mint leaves. Toss to coat. To eat, split open the pod and eat the beans inside, or serve them on half the shell.

Nutrition Facts : Calories 1701.9 calories, Carbohydrate 279 g, Fat 21.1 g, Fiber 119.3 g, Protein 120.4 g, SaturatedFat 3.1 g, Sodium 2943.9 mg, Sugar 26.1 g

GRILLED VEAL WITH PANCETTA, FAVA BEANS AND PEARL ONIONS



Grilled Veal with Pancetta, Fava Beans and Pearl Onions image

Categories     Bean     Beef     Pork     Low Fat     Veal     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 ounces pancetta* or bacon, chopped
1 10-ounce basket pearl onions or 1 cup frozen
1 teaspoon sugar
1 cup canned unsalted chicken broth
1 cup peeled fava beans or frozen baby lima beans
2 teaspoons arrowroot
6 tablespoons sweet Marsala
1 teaspoon minced fresh marjoram
4 6-ounce thin-sliced veal loin chops or T-bone steaks, well trimmed
Ancho and New Mexico Chilis are available at Latin American markets and many supermarkets.

Steps:

  • Sauté pancetta in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reduce heat to low, add onions, sprinkle with sugar and sauté until brown and tender, about 25 minutes. Transfer onions to bowl. Add broth, beans and arrowroot to skillet. Simmer until beans are tender, about 5 minutes. Using slotted spoon, transfer beans to onions in bowl. Cook liquid until slightly thickened, about 10 minutes. Add 1/4 cup Marsala and marjoram; return onions and beans to liquid. (Can be prepared 1 day ahead.)
  • Preheat barbecue (medium-high heat). Brush veal with remaining 2 tablespoons Marsala. Season with salt and pepper. Grill until just medium, approximately 3 minutes per side. Transfer veal to plates.
  • Meanwhile, simmer sauce 3 minutes. Season to taste with salt and pepper; stir in pancetta. Spoon sauce over veal and serve immediately.

GRILLED RAINBOW CHARD WITH FAVA BEANS AND OREGANO



Grilled Rainbow Chard with Fava Beans and Oregano image

Provided by Maggie Ruggiero

Categories     Bean     Leafy Green     Vegetable     Side     Fourth of July     Vegetarian     Father's Day     Backyard BBQ     Legume     Spring     Summer     Grill/Barbecue     Vegan     Chard     Oregano     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (side dish) servings

Number Of Ingredients 6

2 pounds Swiss chard (preferably rainbow), stems and center ribs
1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)
1 1/2 tablespoons extra-virgin olive oil, divided
1 small garlic clove, thinly sliced
2 teaspoons chopped oregano
1 teaspoon fresh lemon juice

Steps:

  • Blanch chard stems:
  • Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate.
  • Prepare fava beans:
  • Cook beans in boiling water 3 minutes, then drain and transfer to ice bath. Gently peel off skins (if using edamame, don't peel). Grill stems and assemble dish: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure.
  • Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill chard stems, covered only if using a gas grill, turning occasionally, until tender and lightly charred, about 7 minutes. Cut into 1-inch lengths.
  • Cook garlic in remaining 1/2 tablespoon oil in a medium skillet over medium heat, stirring, until just pale golden. Add oregano, beans, and chard and cook, stirring, 1 minute. Transfer to a serving dish and stir in lemon juice and salt and pepper to taste.

Tips:

  • Choose fresh, plump fava beans for the best flavor.
  • If using dried fava beans, soak them overnight in cold water before cooking.
  • Blanch the fava beans before grilling to remove the skins easily.
  • Toss the fava beans with olive oil, salt, and pepper before grilling for added flavor.
  • Grill the fava beans over medium-high heat until they are charred and tender.
  • Serve the fava beans immediately with a squeeze of lemon juice.

Conclusion:

Grilled fava beans are a delicious and healthy snack or side dish. They are easy to make and can be enjoyed in many different ways. Whether you serve them as a simple appetizer, toss them into a salad, or add them to a soup or stew, grilled fava beans are a great way to enjoy this nutritious legume.

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