This humble yet deeply satisfying stew celebrates one of the world’s oldest cultivated legumes — the fava bean. Slowly simmered with olive oil, onions, tomatoes, and fresh herbs, the dish develops a rich, earthy flavor that’s both comforting and nourishing. Perfect on its own or as a side, this simple Mediterranean-inspired stew is delicious drizzled with extra virgin olive oil and finished with a sprinkle of parsley.
INGREDIENTS:
1 pound dried fava beans, soaked overnight and drained
1/2 cup olive oil
2 medium onions, diced
1 1/2 pounds diced fresh tomatoes (or one 28-ounce can, drained)
1 cup chopped fresh parsley
1 teaspoon ground cumin
2 bay leaves
2 cups vegetable stock or water
Salt and freshly ground black pepper
Flavorful, extra virgin olive oil for drizzling
Chopped parsley, for garnish
METHOD:
In a large stockpot, heat the olive oil over medium heat. Add the onions and cook until tender and translucent, about 5 minutes.
Stir in the tomatoes, parsley, cumin, and bay leaves. Sauté 5–10 minutes, until the mixture thickens slightly and becomes fragrant.
Pour in the vegetable stock or water and bring to a gentle boil. Add the soaked fava beans, reduce heat to low, cover, and simmer for 45 minutes.
Remove the lid, season with salt and black pepper, and continue simmering uncovered for 10–15 minutes, or until the fava beans are tender but not mushy. Remove and discard the bay leaves.
Spoon the stew into bowls, drizzle with extra virgin olive oil, and garnish with chopped parsley.
SERVING SUGGESTIONS:
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Serve with warm pita bread or crusty country bread to soak up the flavorful broth.
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Top with a dollop of yogurt, labneh, or crumbled feta cheese for a creamy contrast.
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Add a squeeze of lemon juice before serving to brighten the flavors.
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Pair with grilled vegetables or roasted chicken for a complete meal.
YIELD: 6 – 8 servings
