Apr 19, 2007

Grilled Whole Favas

Credit: Meredith Heuer

SERVES 6 – 8

Choose tender, bright green pods with beans that feel fresh and pliable through the pod skin.

2 lbs. rinsed and dried whole fava pods
2–3 tbsp. extra-virgin olive oil
Salt

1. Prepare a charcoal grill. Meanwhile, toss fava pods with oil in a large bowl. Season to taste with salt and toss again.

2. Grill favas in a single layer over hot coals. They should sizzle and may smoke a bit, but don't let them flare up. Grill until bold black blisters appear on the grill side, 3–4 minutes, then turn them over and grill 2–4 minutes more.

3. Pile favas onto a platter and let cool for a few minutes.

4. To eat, pry open pods, pop out beans, pinch off tip of wrinkled skin with your fingernail, and squeeze out tender, fragrant fava. Lick your oily, salty fingertips; it's part of the dish. Serve with radishes, sheep's milk cheese, and slices of salami or prosciutto, if you like.

This article was first published in Saveur in Issue #77

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Ratings & Reviews (1)

by makpar on 2009-09-02

I love grilled favas with oil, salt, and pepper but I go with a lower heat and longer cooking time. That way I can take the skins, slice them up(discarding the strings and ends), mix the shelled beans back in, and serve them. I don't know why people throw them out. A little extra cooking time on fresh, springtime favas, makes them soft and delicious.

Grilled Whole Favas Reviewed by makpar on Jan 6. I love grilled favas with oil, salt, and pepper but I go with a lower heat and longer cooking time. That way I can take the skins, slice them up(discarding the strings and ends), mix the shelled beans back in, and serve them. I don't know why people throw them out. A little extra cooking time on fresh, springtime favas, makes them soft and delicious. Rating: 4