Fava Beans with Tomato and Onion

Fava Beans with Tomato and Onion Recipe
Photo: Jan Smith

Bake fava beans with halved plum tomatoes, onion, olive oil  and red wine vinegar and serve this colorful side dish with salmon.


5 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 123
Caloriesfromfat 16 %
Fat 2.2 g
Satfat 0.3 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 6.5 g
Carbohydrate 20.3 g
Fiber 5.1 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 182 mg
Calcium 39 mg


4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
2 cups sliced, halved plum tomatoes (about 4)
1 cup vertically sliced sweet onion
1 tablespoon red wine vinegar
2 teaspoons extravirgin olive oil
1 teaspoon minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 teaspoon sugar
1/2 teaspoon red wine vinegar
1/8 teaspoon salt


Preheat oven to 425°.

Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.

Combine beans, tomatoes, and next 6 ingredients (through black pepper) in a 13 x 9-inch baking dish coated with cooking spray, tossing well. Bake at 425° for 20 minutes, stirring once.

Combine sugar, 1/2 teaspoon vinegar, and 1/8 teaspoon salt in a small bowl, stirring until sugar dissolves. Drizzle over bean mixture, tossing gently to coat.

Joy E. Zacharia,

Cooking Light

April 2006
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