Green fava beans with garlic and cilantro
Cook green favas as a vegetable dish and keep them distinct from the dried beans used for breakfast ful.
Choose green favas deliberately
Green fava beans and dried brown favas create very different dishes. For a fresh or frozen green-bean preparation, buy the form named in the recipe. A can of cooked breakfast fava beans is not a direct replacement. Read whether the beans are shelled and whether additional peeling is needed, because that changes the amount of preparation time.
Prepare the aromatics before heating
Garlic and cilantro can move quickly from fragrant to overcooked. Chop and measure them before turning on the stove, and have the beans ready nearby. Use the amount of oil specified rather than repeatedly adding more to a dry-looking pan. If using frozen beans, follow the recipe’s instructions for thawing or cooking from frozen rather than improvising midway.
Related reading: Lemony garlic fava beans: a small bowl with a clear finish.
Check tenderness, then finish
Taste a bean for texture once it has cooked sufficiently, rather than judging solely from its color. Large beans and small young beans may behave differently. Add lemon in the intended stage and taste before increasing it. Gentle stirring keeps the beans intact, particularly as they soften. If liquid remains, reduce with care so the bottom layer does not catch.
Build a light shared plate
Serve green favas with bread, a spoon of plain yogurt or a simple grain side. Keep the portion shallow enough that the garlic and herbs are distributed through every serving. This dish benefits from a clear label at the table when guests know only dried-bean ful. Shop for frozen green favas by form, and check seasonal fresh options separately with the market.
COOK IT AT HOME
Green fava beans with garlic and cilantro
Green fava beans are the immature vegetable, distinct from the dried or canned brown beans used for ful. Frozen peeled beans make a quick side dish with garlic and cilantro. Packages differ in whether the skins are removed, so check before cooking and peel any tough outer skins for a more tender result.
- Makes
- 4 side servings
- Prep
- 15 minutes
- Cook
- 15 minutes
- Additional time
- Additional peeling time if beans are not skinless
A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.
Ingredients
- 1 lb frozen green fava beans, preferably peeled
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ½ cup chopped cilantro
- ½ teaspoon ground coriander
- ½ cup water
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
Step-by-step method
- Check the package. If beans retain thick skins, blanch according to package directions, cool enough to handle and slip off skins before proceeding. If already peeled, cook from frozen.
- Heat olive oil in a wide skillet over medium-low heat. Add garlic and cook 30–45 seconds without darkening.
- Add cilantro and coriander and stir 1 minute. Add beans, water, salt and pepper, then bring to a gentle simmer.
- Cover and cook 8–12 minutes, or the time specified on the package, until the beans are tender. Stir once carefully so they retain their shape.
- Uncover and simmer 2–3 minutes if excess water remains. The finished beans should be lightly coated rather than floating.
- Turn off heat and add lemon juice. Taste before adding more salt and serve warm or cool promptly for a chilled side.
Helpful tips & substitutions
- Do not substitute dried fava beans directly; they need a different preparation and much longer cooking.
- People who have been advised to avoid fava beans, including those with G6PD deficiency, should use another bean such as peas instead.
Storage & make-ahead
Refrigerate within 2 hours and use within 3–4 days. Reheat to 165°F, or serve chilled directly from safe refrigeration.
How to serve it
Serve with rice, grilled fish or a tomato salad.
Ingredients to explore at the market
Shop selected ingredients for this article and recipe. Check the form, quantity and package label against the recipe above; availability varies by store.
- green fava beans — Montana Broad Beans Feves Whole 400g
- olive oil — Al Dayaa Extra Virgin Olive Oil 750ml
- garlic
- fresh cilantro
- lemon — Lemon
Recipe & further reading
Explore this independent food blog for another approach and its full recipe or guide: Lemony Fava Beans with Garlic and Cilantro — Omayah Cooks