Fava Beans with Prosciutto + Cream

This recipe for Fava Beans with Prosciutto + Cream is an easy and delicious recipe for spring! Creamy fava beans with salty prosciutto, simmered in a luscious sauce and finished with fresh chives.

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Last week, Chaser called me from his office in a concerned, perplexed voice, "Hey Cole - what does fah-vas prosecution and cream mean?"

"What?" At first I was totally confused, but then it occurred to me what had happened.  You see, Chaser and I share a google calendar, and while he sticks to logging actual important events (like submitting drawings to the city, planning board meetings, etc.), I find myself most productive when I schedule out even the most mundane tasks (go for a run, wash the sheets, buy toilet paper, blog about things). Unfortunately for him, they show up on his calendar too, although at this point in the game, I assumed he just ignored them. 

"It's prosciutto," I yelled back. "It's supposed to be favas with prosciutto and cream. It's the blog I intend to post on Tuesday."  Top view of a white serving bowl and silver spoon filled with fava beans topped with prosciutto and fresh chives.Close up of fava beans topped with fresh chives and sliced prosciutto in a white bowl.

Prosecution and cream: what a weird concept. What could it mean?? Maybe it's the title of a creepy Law and Order episode... Or a court room themed adult film? Maybe it's a hot new rap duo about to drop their mix tape, or a throwback musical project from Eric Clapton? Could it mean something entirely different? What on earth could I be doing with PROSECUTION and CREAM that I'm not telling him about!?

No. This was merely the result of autocorrect trying to decipher my intentions after hastily typing boring tasks into the calendar. Prosciutto and cream certainly sounds better than prosecution and cream, but leaves far less to the imagination. We're still laughing about it - it's the little things, you guys.

Cool story, right?

Top view of a white serving bowl filled with bright fava beans topped with prosciutto and fresh chives.Top view of a white serving bowl filled with bright fava beans topped with prosciutto and fresh chives.

Anyway, lets talk about fava beans; also known to many as broad beans. Soft and creamy with a nutty, fresh flavor, favas have become one of my favorite Springtime veggies. In fact, I love them so much, this year I planted a few in my garden. They've sprouted up into tall, healthy stalks, and (fingers crossed) if the pesky aphids don't take them down first, I'll have a lovely harvest in a few weeks.

But, you guys, favas harbor a dirty little secret: They're a total pain in the neck to prep. First they need to be shucked out of the pod like peas, then each individual bean needs to be peeled as well. Mother shucker!Close up of fresh fava bean pods on a wooden table.A large pile of shelled fava beans on a wooden table.Steamed fava beans on a wooden table.

It's truly a labor of love, and the process can actually be pretty zen, even therapeutic, if you let it. Favas are rich and buttery on their own, but when paired with salty, funky prosciutto and a touch of cream, they're absolutely ethereal. So good, they should be taken to court and prosecuted. Zing! (See what I did there?? Oh, you did. It was obvious? Ok, cool.)

Fava beans are nearing their peak right about now, so if you see them at the market (locals: find them at Mazzeo's) and don't mind the labor, grab a bunch and give this recipe a try.  I promise, it will most definitely be worth the effort.


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    Fava beans topped with prosciutto cream, and freshly chopped chives.
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    Fava Beans with Prosciutto and Cream

    This recipe for Fava Beans with Prosciutto + Cream is an easy and delicious recipe for spring! Creamy fava beans with salty prosciutto, simmered in a luscious sauce and finished with fresh chives.
    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 554kcal


    • 1 pound freshly shucked fava beans roughly 3 ½ cups from about 3 pounds of pods
    • ½ teaspoon olive oil
    • ¼ lb thinly sliced prosciutto roughly chopped
    • 1 clove garlic minced
    • 1 ½ cups heavy cream
    • salt and freshly cracked black pepper to taste
    • ¼ lemon squeezed (about 1-2 teaspoons)
    • 2 tablespoons minced chives


    To Cook and Peel the Fava Beans

    1. Bring a large pot of water to a boil and liberally season with salt. It should taste like the ocean. Prepare an ice bath and set aside. If the favas vary greatly in size, separate them into two piles: one larger and one smaller.
    2. Drop the larger favas into the boiling water first and allow to cook for about 90 seconds, then drop in the smaller beans. Cook for about 2 minutes longer, or until the beans are tender throughout (cook time will depend on their size so be sure to check).
    3. Drain the beans and immediately submerge in the ice bath. Once cool, strain, then remove the peel from each individual bean. After blanching, they should slip right off.

    To Prepare the Dish

    1. Place the olive oil and prosciutto in a large saucepan over medium heat and sauté until the prosciutto has rendered down and crisped up, about 4 minutes. Pour out any fat in the pan so there is only 1 teaspoon remaining.
    2. Add in the garlic and sauté for 30 seconds, then pour in the cream. Bring up to a boil and allow the cream to reduce by half. Season to taste with salt and pepper.
    3. Add in the peeled fava beans and continue cooking for about 2 more minutes until the sauce has tightened up and the flavors have melded together. Squeeze the lemon in to brighten up the sauce, taste, and adjust the seasoning as needed. Garnish with chives and serve immediately, right out of the pan.


    • Choose fava beans that are fresh looking, not too big, bright green and firm.


    Calories: 554kcal | Carbohydrates: 26g | Protein: 15g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 120mg | Sodium: 218mg | Potassium: 457mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1341IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 2mg

FAVA BEANS with PROSCIUTTO + CREAM | Easy fava bean recipe for spring! Creamy beans with salty prosciutto and a luscious sauce. #side #prosciutto #glutenfree #fava #beans #recipe #spring | ColeyCooks.com

5 from 5 votes

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  1. 5 stars
    This was quick, easy and SO DELICIOUS!!!! I grew favas this year, and did not realize the time required to shuck them, but this recipe is SOOO good, that yes, I will grow them again next year! Thank you so much for sharing your recipe……YUMMY!!

  2. 5 stars
    I had favas in my fridge, and I read somewhere they turn bitter after too long, so I definitely convinced myself they had all gone bad. I also totally missed that I had to shuck each bean so that's probably why they tasted awful regardless?
    Anyway, you've inspired me to try again as this combo sounds pretty amazing!!

    Also, autocorrect is often responsible for hilarious conversations-- am I ducking right?!

    1. Haha, you are TOTALLY right about autocorrect. It's gotten me into trouble as many times as it's made me laugh, haha! I hope you do give favas a try again. They do turn bitter and lose their flavor the longer they sit after being shucked. It's always good to look for beans on the smaller side too, they're usually sweeter and more tender. Peeling them individually is a pin, but worth it at least every once in a while!

  3. 5 stars
    Double shucking these beans? Sounds like a great job for one's kids! It does look delicious!