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Marinated Fava Beans


  • 2 c/300g shelled fava beans
  • ½ tsp/1g dried dill
  • ½ tsp/2g caraway seed
  • ½ tsp/1g ground pepper
  • ¼ tsp salt
  • 2 ” segment of lemon peel
  • ¼ c/60ml white wine vinegar
  • ¼ c/60ml olive oil


  • Blanch fava beans for 1 minute. Place beans in a heat proof bowl and prepare another bowl with ice water. Cover beans in boiling water and allow to sit for 1 minute. Drain and immediate plunge into ice water. Allow to sit until room temperature.
  • Peel beans by pinching the smooth end (or slice slightlto create a hole in the skin. Pinch the opposite end and push the halves of the bean out.
  • Combine all spices with vinegar and olive oil and add peeled beans. Cover and allow to sit in the fridge for at least 4 hours. Agitate occasionally to keep the vinegar and oil distributed evenly.
  • Serve with crusty bread or other starch to soak up the sauce.