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14 December 2012,21:38 by
Mina Giouvanaki

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Rinse the fava bean pods, cut in half and shell any tough, older beans.
  • Heat the oil over high heat. Add the scallions and cook, stirring frequently, for 2-3 minutes, until softened.
  • Add the beans, peas, and dill, season with salt and pepper, and pour in the hot water. Reduce the heat, cover, and simmer for up to 1 hour or until the vegetables are tender and the sauce has reduced.
  • Remove from the heat and pour in the lemon juice, shaking the pan to distribute it evenly. Serve hot or at room temperature. Note: Adjust the cooking time to suit the age and quality of the beans and peas (Greek peas take longer to cook than garden peas). You can substitute a chopped tomato for the lemon juice if you like.


  • 1 kg young fava (broad) beans in their pods, trimmed 
  • 5 tablespoons Cooking oil
  • 8 finely chopped scallions (spring onions) 
  • 500 grams shelled peas 
  • 15 grams finely chopped fresh dill
  • Salt and pepper 
  • 250 ml hot water 
  • 2 tablespoons freshly squeezed lemon juice

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