Fava Beans Supreme

Fava Beans Supreme

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Servings: 3-4
  • About This Recipe

    “Fava beans are not often found on menus and in my opinion are very under rated. When cooked properly they are delicious and offer a nice change from our regular veggies. There are many ways you can enjoy them I just threw this recipe together last night and served them with new carrots, minted peas and peppered prawns.In addition try adding a chopped leek to the stir fry.”


  • 2cupscooked peeled fava beans
  • 1teaspoonlite olive oil
  • 1/2 cupsweet onion, chopped
  • 2garlic cloves, minced
  • 1/2 cupfresh tomato, chopped
  • 1teaspoon hot pepper flakes (optional) or 1fresh jalapeno pepper, chopped(optional)
  • 2teaspoonschopped parsley( for garnish)(optional)
  • Directions

  • Shell the fava beans and boil in lightly salted water for about 6 minutes.
  • Cool the beans in cold water and remove outer skin on each bean (If you are using canned beans omit these first steps and go right to the next one).
  • Place fava beans in a well buttered heatproof dish (for vegan use a veggie oil spray to coat the dish).
  • Saute onion, garlic & tomato in the oil (add hot peppers if using) until just soft.
  • Pour over the beans & cover with foil.
  • Bake in 350F degrees oven for 15 minutes.
  • Remove foil, sprinkle with parmesan cheese.
  • Bake under broiler for a few min until cheese is golden.
  • Serve.
  • You may wish to mix some bread crumbs with the parmesan or use buttered crumbs as a topping.
  • Do whatever appeals to your taste buds!
  • Reviews

  • “I used soy parmesan and this was quite tasty.”

  • “I bought my first fresh favas at the market this morning.I happened to have almost all the ingredients for this recipe on hand including leeks.I used pickled jalapeno instead of fresh and a touch of cilantro instead of parsley.I used freshly ground parmesan. Yum!”

  • “I had a can of favas in the pantry and this recipe sounded easy yet tasty!It was a hit!I did mix panko with the parmesan for a bit of crunch as suggested in one review.Other than that, no changes.Thanks Bergy for another tasty and healthy recipe.”

  • “Very nice.I’ve made this recipe twice now and I’ll be back for more.”

  • “Exceptionally easy, healthy, and very tasty!I used an 850 gram can of cooked fava beans, two tomatoes, two red chillis, a small red onion, two cloves ofgarlic, salt and freshly ground black pepper.I sauted the garlic and onion for a couple of minutes before adding the tomatoes, so they wouldn’t become too soft.For the toppingI used a generous amount of parmesan to which I added some Japanese breadcrumbs with a little lite olive oil sprayed on top.I then popped the dish back into the oven for a further 10 minutes.Next time I’ll heat the beans first or use a wider casserole dish, as they could have been a bit hotter.Hubby gives it a 5. Will make again.”

  • “You certainly know your way around a fava bean, Bergy.This was a terrific way to use my precious garden favas and I’m glad I chose it.I did use the jalapeno, the optional parmesan, and added a little salt.”

  • “Fava beans are really very tasty.I’ve always wanted to try fresh but haven’t been able to find them so far.Meanwhile I use canned, which is what I used in this recipe along with a fresh jalapeno pepper and cherry tomatoes that I picked up from the farmer’s market.Forgot to add the cheese (grrr) but did add some salt.A wonderful way to prepare these beans – I wish I had doubled the recipe!Thanks Bergy.”