Fresh Green Fava Bean Stew
Fresh green fava beans braised slowly in olive oil with garlic, coriander, and lemon — a spring coastal dish that uses the young beans whole, pods and all, before they have had a chance to toughen. This is emphatically not ful medames, which uses dried and skinned mature beans.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 kg (whole, tender pods) fresh young fava bean pods
- 6 cloves, sliced garlic
- 1 large bunch, stems and leaves fresh coriander
- 100 ml olive oil
- 3 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 200 ml water
Instructions
- If using fresh whole pods: snap off the stem end and pull away the string. Cut each pod into 4–5 cm sections. If using frozen baby favas, thaw completely.
- Heat olive oil in a large, wide pan over medium heat. Add the sliced garlic and the coriander stems (roughly chopped). Cook 2 minutes until fragrant.
- Add the fava bean pods (or beans). Stir to coat in the oil.
- Add water. Season with salt and pepper. Cover and cook on medium-low heat for 15–20 minutes until the pods are completely tender — they should have no resistance when pressed.
- Uncover, increase heat slightly, and cook 5 more minutes to concentrate the sauce.
- Add lemon juice and the fresh coriander leaves. Toss once and remove from heat.
- Serve warm or at room temperature with flatbread. An extra drizzle of raw olive oil to finish is traditional.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Fresh Green Fava Bean Stew?
Fresh green fava beans braised slowly in olive oil with garlic, coriander, and lemon — a spring coastal dish that uses the young beans whole, pods and all, before they have had a chance to toughen. This is emphatically not ful medames, which uses dried and skinned mature beans.
Where is Fresh Green Fava Bean Stew from?
Fresh Green Fava Bean Stew comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Fresh Green Fava Bean Stew vegetarian or vegan?
As written, Fresh Green Fava Bean Stew uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of fresh young fava bean pods in Fresh Green Fava Bean Stew?
The fresh young fava bean pods called for here is part of the traditional recipe and gives Fresh Green Fava Bean Stew its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Fresh Green Fava Bean Stew?
In a Lebanese mains spread, Fresh Green Fava Bean Stew is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Fresh Green Fava Bean Stew ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.