Fresh Fava Bean Ragout

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Fresh Fava Bean Ragout
Also known as Broad Bean or Horse Beans, FAVA BEANS are high in fiber, protein and iron. Fava beans are also a good source of vitamin A, vitamin C and potassium. Quite sophisticated for a bean per se and considered a culinary luxury by its true fans and chefs, five to seven fava beans are encased in a large green pod that is definitely inedible which is why it must be peeled away and discarded.
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  1. 1 1/2 Tbsp. Olive Oil
  2. 1/2 lb. Smoked Italian Sausage, cut in 1/4" pieces
  3. 1 cup Fresh Fava Beans, shelled & peeled
  4. 1/2 cup Onions, chopped
  5. 1/2 cup Roma Tomatoes, seeded & chopped
  6. 1/2 cup Salvaggio's Marinara Sauce
  7. 1 clove Garlic, minced
  8. 1 Tbsp. Oregano, fresh, chopped
  9. 1 Tbsp. Basil, fresh, chopped
  10. 1 tsp. Chili Powder
  11. 1 tsp. Cumin Powder
  12. To Taste - Salt & Pepper
  1. Blanch whole fava beans in boiling salted water for 5 minutes.
  2. Drain, and shock in ice water until thoroughly cooled.
  3. Shell beans from pod and peel each bean.
  4. Heat olive oil in a saucepan and sauté onions, then garlic until golden.
  5. Add smoked Italian sausage and heat thoroughly.
  6. Add all remaining ingredients and sauté / simmer for 5 to 10 minutes on medium low heat.
  7. Season to taste.
  1. Makes approximately 4 cups.
  2. This ragout can be a very versatile sauce for Chicken, Pork or “steak type” Fish and can be modified to your taste with other sausages, shrimp or a variety of seasonings. (One pound of fava beans = approximately 1 cup shelled)
Nino Salvaggio