Fava Beans with Prosciutto and Cream

These tender, buttery fava beans are simmered in a velvety cream sauce with crispy bits of prosciutto for a simple spring side dish that's luxurious without being heavy.

Close-up of a creamy fava bean dish with bits of prosciutto and chopped green onions in a white bowl with a serving spoon.

What Are Fava Beans?

Fava beans, also known as broad beans, are large, flat green legumes with a creamy, nutty flavor.

In spring, they show up at farmers markets and specialty stores still in their pods. Each bean is encased in a tough outer skin that needs to be removed after blanching, but the result is a smooth, tender bite that’s totally unique.

Fresh fava beans take time to prepare, but the payoff is big. First, they’re shucked from their pods, then each bean is blanched to slip off its tough outer skin.

It’s a bit of a project, but once you taste their delicate, creamy texture, you’ll see why they’re such a seasonal favorite. You can even prep them in advance to save time when cooking.

In this dish, the favas are paired with salty prosciutto and a splash of cream, creating a rich but balanced side that feels both rustic and elegant. A squeeze of lemon at the end brightens the whole plate.

Craving more spring recipes? Try this garlicky fava bean crostini, my creamy spring vegetable risotto, or this crisp and tangy asparagus salad with lemon vinaigrette.

Why This Recipe Works

Fava beans are gently cooked and double-peeled for the best texture.
Prosciutto adds crispness and deep savory flavor.
The cream reduces into a silky sauce that coats each bean.
A touch of lemon cuts the richness and adds brightness.

Ingredient Notes

Fava Beans – Choose bright green pods that feel firm and aren’t overly large. After shelling, blanch the beans and remove the outer skins for the smoothest texture. For more, see my guide on Italian beans and legumes.

Prosciutto – Use high-quality prosciutto and slice into small pieces. It crisps up beautifully and brings big flavor. Learn more about Italian cured meats.

Heavy Cream – Just enough cream turns this into a rich, satisfying dish. Be sure to reduce it so the sauce thickens and clings to the beans.

Olive Oil – Start with a splash of good extra virgin olive oil to sauté the prosciutto and build flavor from the start.

Lemon – Fresh lemon juice adds the acidity needed to balance the richness.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Step by Step Instructions

Whole fresh fava bean pods scattered on a wooden cutting board, showing their long green characteristic shape before being shelled.

Pile of shelled fresh fava beans on a wooden surface, showing their pale green color and kidney-like shape after being removed from pods.

Cook and Peel the Fava Beans

Bring a large pot of water to a boil and salt it generously—it should taste like the ocean. Set up an ice bath in a separate bowl.
If the beans vary in size, divide them into two piles.
Add the larger beans to the pot and cook for 90 seconds. Add the smaller beans and cook everything for another 2 minutes, or until fully tender.
Drain and transfer to the ice bath to stop the cooking. Once cool, peel each bean by gently pinching off the outer skin.

Pro Tip: Bite into a bean to check for doneness. It should be tender adn creamy with no crunch.

Fresh fava beans (broad beans) on a wooden cutting board, showing both shelled beans and some still in their pods, with green chives visible in the background.

Make the Dish

In a medium saucepan, heat olive oil and prosciutto over medium. Cook until the prosciutto is crisp, about 4 minutes.
Drain off excess fat, leaving about 1 teaspoon in the pan.
Add the garlic and cook for 30 seconds, just until fragrant.
Pour in the cream, bring to a boil, and reduce by half.
Stir in the peeled fava beans and cook for 2 minutes, just to warm through and let the sauce coat the beans.
Squeeze in the lemon juice, season to taste, and finish with fresh chives. Serve warm.

Pro Tip: Keep a close eye on the cream as it reduces—it can boil over quickly.

Tips for Success

Look for firm, bright green fava pods without any black spots.
Salt your blanching water well to help season the beans from the inside.
You can blanch and peel the fava beans a day ahead; store them covered in the fridge.

Serving Suggestions

This dish makes a flavorful side for both meats and seafood. Try it with herb-crusted rack of lamb, a juicy whole roasted beef tenderloin, or perfectly seared filet mignon for two.

It’s also great with lighter proteins like these citrusy grilled shrimp or buttery pan seared scallops.

Plated fava bean dish garnished with chopped chives and prosciutto in a creamy sauce, served on a white plate with a spoon visible.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or water to loosen the sauce. This dish is not ideal for freezing, as the beans can turn grainy and the cream can split.

FAQ

Can I use frozen fava beans?

Yes, though the texture won’t be as tender or flavorful. If using frozen, thaw and drain well before adding to the cream sauce.

Do I really need to peel the fava beans twice?

Yes. The outer skin can be tough, fibrous and bitter. Removing it gives you the soft, creamy interior that's the highlight of the dish.

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