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Fava Beans With Snap Peas and Mint

Fava beans mingle with snap peas and mint in this showcase of spring vegetables.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: John Kernick

Source: Martha Stewart Living, March 2016


  • Coarse salt and freshly ground pepper
  • 1 pound snap peas, trimmed
  • 6 pounds fava beans, shelled (about 2 pounds)
  • 3 tablespoons unsalted butter
  • 1/4 cup packed fresh mint leaves


  1. Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.

  2. Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.

  3. Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.


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