Fava Beans with Garlic and Lemon

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Fava beans are an amazing superfood that are often overlooked in favor of “more common” beans. If you want to expand your menu and you are looking for ways to add legumes to your diet, a fava beans recipe will do the trick. The beans might seem exotic, but they are quite tasty and full of fiber.

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Fava beans are low in cholesterol and a great source of dietary fiber, folate, and vitamin K. They are a fantastic substitute when you are trying to cut back on eating meat and they make a great addition to soups and salads. They even make a great kid-friendly dish. Picky eaters who prefer to avoid most green vegetables and other healthy foods often love the bite-sized bean. Wondering how to cook fava beans? Worried the soaking and long-term cooking required might be a problem? Rest easy because this dish is easy to make and can be prepared in a short time.

This fava beans dish makes a great side dish or main course when paired with a salad, and the leftovers are ideal for a healthy, filling lunch. This recipe allows you to combine flavor with function, getting loads of nutrients and satisfying even a big appetite. Best of all, these beans taste great. If you are concerned that beans will taste bland or unappealing, this recipe will dispel your fears.  It tastes great, and it’s good for you, too!

Fava Beans with Garlic and Lemon Juice

Fava Beans with Garlic and Lemon Juice

Yields: 6 | serving size: ¼ cup| Calories: 80 | Total Fat: 4 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 227 mg | Carbohydrates: 9 g | Dietary fiber: 2 g | Sugars: 1 g | Protein: 3 g | SmartPoints (Freestyle): 2

Ingredients

  • 1 cup fava beans, shelled
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon flat leaf parsley
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon Kosher or sea salt
  • Black Pepper to taste

Instructions

  1. Shell pods and remove fava beans. In a large pot add fava beans, cover with water, bring to a boil, reduce heat to low and simmer three minutes. Drain beans, return to pot and add enough cold water to cover. After five minutes, drain and remove outer skins. Discard skins.
  2. In a medium skillet, heat oil to medium-low, add garlic and sauté until fragrant, about one minute. Add beans and parsley and continue sautéing five minutes. Remove from heat, drizzle beans with lemon juice, salt, and pepper to taste.
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