Fresh Fava Beans Recipe with Lemon & Cilantro

Spring always meant three things in my mom’s kitchen—Lent season was near, fresh fava beans were abundant, and this dish would be on repeat. She made it so often that we’d scoop it straight from the bowl with toasted pita, savoring every bite of its bright, lemony goodness.

Since fresh fava beans are only in season for a short time, I do what my mom and aunts always did—buy in bulk, blanch, and freeze them for later. They lose a lot of water as they cook, so you always want to buy extra. I started with 3 lbs of fresh fava beans in their pods and ended up with about 2 lbs after shelling—and even less after cooking!

And if you’re wondering what else to make with fava beans, don’t miss my Fresh Fava Bean Dip recipe—another must-try!

Ingredients for Fresh Fava Beans Recipe

Simple, fresh ingredients come together to create a bright and flavorful fava bean dish with lemon and cilantro!

•  Fresh Fava Beans – About 2 1/2 lb with shell, shelled and blanched.
•  Garlic – A lot of it! I use about 10 cloves for bold flavor.
• Onion – Adds a subtle sweetness and depth.
• Lemon Juice – Freshly squeezed for a bright, zesty kick.
• Cilantro – A whole bunch! No need to pick the leaves if the stems are soft.
• Spices – Salt, pepper, cumin, coriander, and a pinch of chili flakes for a little heat.
• Olive Oil – Extra virgin, for richness and authenticity.

How to Choose and Prepare Fava Beans

Choosing:

When buying fresh fava beans, look for bright green pods that feel plump and firm. Smaller pods usually contain tender beans that can be cooked with their skins on, while larger, more mature pods may have tougher beans that need peeling. Avoid beans with yellowish or dry-looking pods, as they may be past their peak.

Preparing:

• Check the Tenderness – If the beans inside are small and soft, you can cook them with the skins on. If they’re larger and tougher, they’ll need peeling.
• Trim the Ends – Snap or cut off both ends of the pod.
• Shell the Beans – Run your finger along the seam to split the pod open and remove the beans inside.
• Peel (if needed) – If the beans have thick, tough skin, blanch them in boiling water for 30 seconds, then transfer to an ice bath. Once cooled, pinch the outer skin, and the bright green bean will pop out.

How to Serve Fresh Fava Beans

This fresh fava beans recipe is incredibly versatile! Here are some delicious ways to enjoy it:

• Scoop it with Pita Bread—the classic way! Grab some toasted or warm pita and scoop it straight from the bowl. It’s simple and delicious!
• Serve Over Grains – Pair it with fluffy couscous, vermicelli rice, or lemon rice for a hearty meal.
• Mix with Pasta – Stir the cooked fava beans into your favorite pasta for an easy, flavorful twist.
• Enjoy Plain – It’s just as delicious on its own, served warm or at room temperature.
• Pro Tip: A drizzle of extra olive oil and a squeeze of lemon before serving takes it to the next level!

How to Store & Reheat

Add a fresh squeeze of lemon juice and a drizzle of olive oil before serving to refresh the flavors!

 Storing Leftovers:

• Refrigerate: Place any leftover fava beans in an airtight container and store them in the fridge for up to 3 days.
• Freeze: If you want to keep them longer, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

 Reheating Tips:

• Stovetop (Best Method): Warm in a pan over low heat with a splash of olive oil or water, stirring gently until heated through.
• Microwave (Quickest): Heat in 30-second bursts on medium power, stirring in between, to avoid drying out.