• 4 cups dried fava beans
  • 1 med. yellow onion
  • 3 cloves garlic (more if you live near vampires)
  • 1 large tomato
  • ¼ cup extra virgin olive oil
  • ¼ cup lime juice
  • salt & cracked white pepper


Rinse the beans well and set to soak overnight under a couple of quarts of water. Peel each of the beans . This is an important step because the skins are very bitter.

Rinse the newly nude beans, and put into stock pot with water to cover plus a quart or two. Bring to a boil, and skim the foam off the water while it boils for 10 minutes. Lower heat to the lowest simmer possible, cover, and cook slowly for 2-2 1/2 hours.

Near the end of the cooking time, chop the onion & garlic, sautee them until soft in the olive oil, and set aside. Drain the beans, many of which by this time will have gotten mushed. Empty them into a large bowl and allow to cool.

Chop tomato, and add it, the onion/garlic/oil mixture and the lime juice to the bowl. Mix well and season to taste.

Serve as is on a bed of shredded romaine or other dark, leafy salad vegetable, or mash with a potato masher to desired consistency and try with pita bread, sprouts, avocado slices, black olives - whatever!

Appetizers, Salads, Side Dishes, Vegetable, Vegetarian
MacGourmet downloadSherry's Fava Bean Stuff. To import, drag image to your MacGourmet recipe box.