See more
Photo: Leigh Beisch; Styling: Merilee Bordin Photo by: Photo: Leigh Beisch; Styling: Merilee Bordin

Braised Whole-pod Fava Beans with Dill

Fava beans are a culinary highlight of spring, but double-shelling them takes time. Very young favas, though, can be eaten pod and all. Prep and Cook Time: 45 minutes.

Sunset MARCH 2008

  • Yield: Makes 6 servings


  • 1/3 cup olive oil
  • 1 sweet onion, halved and thinly sliced
  • 1 1/2 pounds fava bean pods, ends trimmed and strings removed
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 cup chopped dill, plus 1 tbsp. for garnish
  • Plain whole-milk or Greek-style yogurt


1. Put oil and onion in a large pot over medium-high heat. Cook until fragrant, about 1 minute. Add favas, salt, sugar, and 1/4 cup water. Bring to a simmer. Cover and cook, stirring occasionally, 20 minutes.

2. Add 1/4 cup dill, cover, and cook until fava pods are tender and starting to fall apart, about 10 minutes. Sprinkle with 1 tbsp. dill and serve warm or at room temperature, with yogurt on the side.

Note: Nutritional analysis is per serving, without yogurt.

Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 53%
  • Protein: 9.2g
  • Fat: 13g
  • Saturated fat: 1.7g
  • Carbohydrate: 24g
  • Fiber: 0.0g
  • Sodium: 322mg
  • Cholesterol: 0.0mg

Go to Full Version of

Braised Whole-pod Fava Beans with Dill Recipe