Broad (Fava) Beans With Dill Butter and Shallots: A Springtime Delight
Seasonal pods elevated by aromatic herbs to celebrate spring’s fleeting flavors.
Few vegetables capture the spirit of spring quite like fresh broad beans—more commonly known as fava beans. When paired with aromatic dill, golden-brown shallots, and rich butter, this humble legume becomes the starring attraction in an exceptional seasonal dish. This recipe walks you through the process of prepping, blanching, and sautéing fava beans to tender perfection, while infusing them with the flavors of dill and butter. A celebration of the fleeting green weeks when fresh favas grace the markets, this dish is a must for any spring table.
Why This Recipe Works
- Double peeling: By removing both the pod and the tough outer skin of each bean, the resulting favas are plump, tender, and sweet.
- Flavor layering: Sautéed shallots infuse the butter with a base of gentle sweetness, while copious amounts of fresh dill add brightness and aroma.
- Proper blanching: Quickly blanching the beans preserves their vibrant color and delicate freshness.
What Are Broad (Fava) Beans?
Fava beans, known as broad beans outside the United States, have been cultivated for millennia. They boast a buttery texture and faintly nutty, green flavor, particularly when harvested at their seasonal peak in spring. Fresh favas are encapsulated in thick, fuzzy pods, with each pod containing several beans. These beans themselves are also encased in a pale, slightly leathery skin—which is usually removed for the best eating quality.
- Peak season: Early to late spring
- Flavor profile: Sweet, grassy, nutty, with a buttery finish
- Common names: Broad beans (UK), fava beans (US)
How to Prep Fresh Fava Beans
Preparing fresh fava beans is a labor of love, but each step is essential for achieving the best texture and flavor. Here’s how to prep them for this dish:
- Remove from pods: Snap off the tip of the pod, pull the string down its side, and pop the beans out of the fluffy cushion inside.
- Blanch and shock: Bring a pot of salted water to a boil, add the beans, and cook for 1-2 minutes (until bright green). Immediately transfer them to an ice bath to halt cooking.
- Peel the skins: Once cooled, use your fingernails to pinch the end of each bean and squeeze gently—the tender green inner bean will pop out easily.
This double-peeling method ensures that when cooked, the fava beans are tender all the way through, with no toughness from the skins.
Ingredients You’ll Need
- 2 pounds fresh fava beans in their pods (yields about 1 cup shelled and peeled beans)
- 2 tablespoons unsalted butter
- 2 medium shallots, thinly sliced
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 cup chopped fresh dill (or more to taste)
- Freshly ground black pepper
- Lemon wedges, for serving (optional)
Step-by-Step Cooking Instructions
Cook along with these illustrated steps for a perfect fava bean and dill sauté. This is a gentle, straightforward approach that makes the most of the season’s best ingredients.
1. Prep and Blanch the Fava Beans
Time: 15–20 minutes (mostly for shelling and peeling)
- Shell the beans from their pods as detailed above.
- Bring a large saucepan of salted water to a rolling boil. Prepare an ice bath.
- Add beans and blanch for 1–2 minutes, until beans turn vivid green and outer skins loosen.
- Drain and promptly submerge into the ice bath.
- Peel away the thick skins from each bean. Pat beans dry and set aside.
2. Sauté the Shallots
- Melt the butter in a wide skillet over medium-low heat.
- Add sliced shallots and a pinch of salt. Cook, stirring, for 5–7 minutes, until the shallots are very soft and starting to caramelize but do not brown deeply.
3. Add Fava Beans and Dill
- Toss in the peeled fava beans. Cook gently, stirring, until beans are warmed through, 2–3 minutes.
- Stir in most of the chopped dill, reserving some for garnish, and season with salt and freshly ground black pepper to taste.
- Remove from heat. Top with the remaining dill and, if desired, a squeeze of lemon.
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Tips for Success
- Buy more than you think you need: Two pounds of pods yield only about one cup of beans.
- Handle dill delicately: Add dill just before serving to preserve its freshness and color.
- Don’t overcook: Keep the beans tender and bright by not exceeding blanching or sautéing times.
- Customize seasoning: Try finishing with a drizzle of high-quality olive oil or a sprinkle of lemon zest.
Serving Suggestions
This dish is highly versatile. Enjoy fava beans with dill butter as a side or let them shine in their own right. Here are a few serving ideas:
- With grilled or roasted meats: Especially spring lamb or chicken.
- Alongside other spring vegetables: Asparagus, baby carrots, or new potatoes.
- On toasted bread: As a warm topping with a drizzle of olive oil.
- Mixed into salads: Toss with young greens, radishes, and vinaigrette.
Frequently Asked Questions
What’s the best way to remove the skin from fava beans?
After blanching and shocking in ice water, pinch one end of the bean and gently squeeze to pop it out of its skin. Blanching loosens the skins and makes peeling simple.
Can I use frozen or dried fava beans?
Frozen fava beans can be used in a pinch, though their flavor and texture are less vibrant. Dried favas require lengthy soaking and are best reserved for other preparations.
How do I store leftover sautéed fava beans?
Let leftovers cool fully, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding more butter or a splash of water if needed.
Is this recipe vegetarian or vegan?
The recipe is vegetarian. For a vegan version, use a good-quality olive oil or plant-based butter in place of dairy butter.
How do I know if fava beans are fresh?
Look for firm, bright green pods free from brown spots or shriveling. The beans inside should be plump and should not rattle loosely in the pod.
Nutrition Table (per serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 150 |
| Protein | 6g |
| Carbohydrates | 19g |
| Fat | 7g |
| Fiber | 5g |
Key Takeaways
- Fresh broad (fava) beans are the highlight of spring vegetable cooking; prepare them by shelling and removing their skins.
- Sautéing with shallots, butter, and dill brings out their sweet, grassy flavor.
- This dish is equally suitable as a light side or a centerpiece at your spring meal.
- Using fresh ingredients and proper technique ensures the brightest color and most satisfying texture.
Recipe Card: Broad (Fava) Beans With Dill Butter and Shallots
Ingredients:
- 2 pounds fresh fava beans in pod (1 cup peeled)
- 2 tbsp unsalted butter
- 2 medium shallots, thinly sliced
- 1/2 tsp kosher salt, more as needed
- 1/4 cup chopped fresh dill (plus extra for garnish)
- Black pepper
- Lemon wedges (optional)
Method:
- Shell, blanch, and peel fava beans as described above.
- In a skillet, melt butter over medium-low heat. Add shallots and salt; cook to soften, 5–7 minutes.
- Add fava beans, cook 2–3 minutes; add dill, salt, and pepper, and toss gently until heated through.
- Garnish with more dill and lemon if desired. Serve warm as a side or light entrée.
Delight in the fleeting beauty of fava bean season. With fragrant dill butter and caramelized shallots, this is spring on a plate.
References
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