Grilled Baby Fava Beans: Spring’s most delectable finger food! Baby fava beans are harvested at 3-5 inches long and have a silky thin pod, making the whole bean edible—no need to peel them! But the season runs short as the beans grow bigger and thicker, so now’s the time to grab some at the farmers market when you see them.
Grilling is our favorite way to prepare them; it only takes a minute on each side.
Serves four as an appetizer or two as a side dish.
We enjoyed these favas with a bottle of Paco & Lola Albariño from the Rias Baixas region of Spain. Look for the wine’s signature bold polka dots and charming fruit-forward flavors to match. Founded in 2005 with the slogan “exceptional wine for exceptional people,” Paco & Lola farms 500 acres of vineyards parceled out over 1,900 small family holdings. Print
- 1/2 pound baby fava beans
- 2 tablespoons Olive oil
- 2 tablespoons creme fraiche
- 1 tablespoon lime juice
- Zest of one lime
- 1/2 teaspoon Aleppo chili flakes
- 1/2 teaspoon flaky sea salt (we use Maldon)
- Toss the fava beans with the olive oil.
- Combine the creme fraiche with the lime juice and stir until it has a thin consistency that easily drips off a spoon, adding more juice if needed.
- Grill beans 1 minute per side (until lightly charred) over the glowing coals of a charcoal grill or medium heat of a gas grill.
- Arrange beans on a platter or bowl and drizzle all over with the creme fraiche mixture. Zest the lime all over and add the Aleppo chili flakes and sea salt.
- Serve at once, and eat them with your fingers ?.