Grilled Fava Beans

Week 4 Recipe

This week the CSA is featuring Fava Beans, another new crop this year. Let us know how you enjoy them and if you find any tasty ways to prepare them!

This recipe comes from one of my friends in Portland. I haven’t tried it yet but I trust her taste. She has a food+wine+travel blog; she doesn’t post recipes but she takes lovely photos and knows A LOT about wine. You can check out her blog here.


Photo credit: Nami-Nami Food Blog

Grilled Fava Beans

1 pound fresh fava beans in their pods, the younger/smaller the better
1 teaspoon sea salt
1 teaspoon ground chile pepper (or less if you don’t like a lot of spice)
1 teaspoon rosemary, roughly chopped
3 to 4 cloves garlic, finely chopped
1/4 cup good olive oil, plus more to finish
2 tablespoons water
1 lemon
6 preserved anchovies in oil, chopped finely
1 handful toasted bread crumbs (optional)

Mix salt, chile pepper, rosemary, garlic, oil and water together in a large bowl. Add the fava beans, pods and all, and toss to coat, then place them on the grill over medium-high heat.

Grill favas for several minutes, until charred, then turn them and char the other side, cooking until the pods seem about to open.

Remove pods from grill, return them to the mixing bowl, and squeeze the lemon over them and add the anchovies. Toss the pods to coat. Check the seasoning, and add salt if necessary.

Place the pods on a serving platter, drizzle to taste with olive oil, and sprinkle the bread crumbs on top, if using. Serve hot or at room temperature.

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