Fava Bean Stew


1 lb. dried fava beans, soaked overnight
1/2 cup olive oil
2 medium onions, diced
1 1/2 lbs. diced tomatoes (or substitute large 28 ounce canned tomatoes, 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


In a large stock pot over medium high heat, heat the olive oil. Add the onions and sauté until tender, about 5 minutes. Add the tomatoes, parsley, cumin, and bay leaves and sauté for another 5 – 10 minutes.

Add the vegetable stock (or water) to the stock pot and bring to a boil. Add the soaked fava beans and lower heat to a simmer. Cover the pan and simmer for 45 minutes.

Remove the lid and season with salt and freshly ground black pepper. Simmer another 10 – 15 minutes, or until the fava beans are tender but not mushy. Remove and discard bay leaves.

Serve with a drizzle of flavoriful extra virgin olive oil and a dusting of fresh parsley.

YIELD: 6 – 8 servings

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