5 Ingredients or Fewer

Fresh Fava Beans with Pancetta and Mint

January 22, 2011
2 Ratings
  • Makes as much or as little as you like!
Author Notes

I think the basis of this probably comes from Marcella Hazan, but I make it so often I don't really remember where the original basis was. I can get young, de-podded fava, so for me, this is quick and easy. However, it's so delicious that I'd be worth shucking all those beans if I couldn't. If you get fava that are young enough (the crease where they attach to the pod hasn't gone brown is usually my rule of thumb) there's no need for the tedious shell removal. The recipe is infinately scaleable. I usually use 3-400 grams (10-15 oz) of de-podded beans, which would equal about 2.5 - 4lbs of favas in the pods. —innoabrd

What You'll Need
  • 3-400 grams de-podded, young fava beans
  • 2 thick slices of pancetta or good dry-cure bacon, cut into 1/4" strips
  • 1 handful fresh mint, chopped
  1. Heat a saute pan over medium-high heat with a splash of olive oil. Add the pancetta and cook for a few minutes until the pancetta starts to cook and release some of its fatty, porky goodness.
  2. Add the favas and stir for a minute to coat the favas with said porky goodness.
  3. Add the mint, stir and then add 1/4 cup of water. Cover and let simmer over medium-low heat for 3-5 minutes, depending on the youth of the fava beans.
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3 Reviews

hardlikearmour January 22, 2011
This sounds easy (other than prepping the beans!) and really delicious. Yum!
hardlikearmour June 15, 2011
Made this tonight using bacon and adding some fresh spinach. Flavors of the bacon, favas and mint are spot on! I have to confess I peeled the beans. Lovely recipe, innoabrd!
innoabrd June 15, 2011
thanks! So glad you enjoyed.