Yesterday, Cesar and I finally made it to our local farmers market. I could not resist to buy some fresh fava beans. Fava beans, also called broad beans, are from the pea and bean family. They have a distinct grassy taste that announces the beginning of summer. Their season is short so don’t wait too long to try this recipe.

This fava bean dish also happens to be my mom’s favorite. It was her birthday two weeks ago and I could not be there physically, so I made this recipe thinking of her. Served cold with garlicky yogurt, this recipe is a refreshing addition to your summer table.

In Turkey, there are many vegetable dishes that are cooked with lots of olive oil and served cold. We call them “zeytinyagli yemek” which literally translates into “olive oil dish”. Olive oil dishes generally star one main vegetable and they frequent the table during hot summer days. Most olive oil dishes are served with freshly squeezed lemon juice, but this fava bean recipe is a bit of an exception. It is served with garlic yogurt which highlights the mild grassy flavor of the fava beans so well.

I don’t know why, but many people believe that the pods of the fava beans are inedible. This is not the case at all. However, I always pay attention to pick smaller, thinner pods instead of the really big, thick and overripe ones. The smaller pods generally have a greener color, they are tender and easier to cook.

Yields: 4 servings Time: 45 minutes

Ingredients

1 pound fava beans, with pods

3 tablespoons all purpose flour

1/2 lemon, juiced

3 tablespoons olive oil

1 yellow onion, diced (about 1 cup)

1/2 tablespoon white sugar

1 teaspoon salt

1 teaspoon pepper

1 cup water

For the sauce:

2 cloves of garlic, minced

5 spoonfuls of plain yogurt

Fresh dill, chopped (about 2 tablespoons)

Preparation

1. Fill a large bowl, halfway, with cold tap water. Mix the lemon juice and 2 tablespoons of all purpose flour into the water. We are going to put the cleaned fava bean pods inside this water to avoid browning of the pods and help keep their green color.

2. Wash the fava bean pods in a colander. Using a knife, chop off the tips of the fava bean pods at both ends.

3. Most bean pods have a stringy fiber on their side which is hard to chew, even when cooked. This is especially true for thicker pods like fava beans. Using the help of a paring knife make a dent near the tip of the bean pod. Pull down lengthwise and the stringy fiber should peel off easily (see pictures). Check both sides. Sometimes the sides might not have this fiber and that is completely ok.

4. Once cleaned, transfer the fava bean pod into the bowl with water. Repeat these steps until all pods are cleaned.

5. In a sauté pan (or pot) over medium-high heat, cook the diced onions in 3 tablespoons of olive oil* until softened, 3 to 5 minutes. Reduce heat. Strain the fava bean pods and add them into the pan. Cook for another 2-3 minutes, stirring.

6. Add the sugar, salt and pepper and give everything a stir.

7. Pour in 1 cup of water and add 1 tablespoon all purpose flour. Stir everything. Close the lid and cook for 15-20 minutes on low heat, until the pods are soft.

8. Once cooked, transfer onto a serving plate. Cool until it reaches room temperature and transfer to the fridge.

9. For the sauce, mix yogurt and minced garlic until yogurt is smooth. You can serve the dish room temperature but serving cold is so much better. Before serving sprinkle with generous amounts of fresh dill and serve with the yogurt sauce on the side.

* You might think that 3 tablespoons of olive oil is a bit much. But don’t forget, this is an olive oil dish and actually you can use even more olive oil.