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.

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
- Large pot
- Mixing bowls
- Slotted spoon
- Medium saucepan
- Fine mesh strainer
- Chef’s knife
Step by Step Instructions


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.

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.

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
Yes, though the texture won’t be as tender or flavorful. If using frozen, thaw and drain well before adding to the cream sauce.
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.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Fava Beans with Prosciutto and Cream
Ingredients
- 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
Instructions
To Cook and Peel the Fava Beans
- Bring a large pot of water to a boil and generously season it with salt — it should taste like the ocean. Meanwhile, prepare an ice bath and set it aside.
- If your fava beans vary significantly in size, separate them into two groups: large and small.
- Add the larger beans to the boiling water first and cook for about 90 seconds. Then add the smaller ones and continue cooking for another 2 minutes, or until all the beans are tender (timing may vary depending on size, so check a bean for doneness).
- Drain the beans and immediately transfer them to the ice bath to stop the cooking. Once cool, drain again and peel each bean — the skins should slip off easily after blanching.
To Prepare the Dish
- In a large saucepan, heat the olive oil over medium heat. Add the prosciutto and sauté until it's crispy and the fat has rendered, about 4 minutes. Pour off any excess fat, leaving about 1 teaspoon in the pan.
- Add the garlic and cook for 30 seconds, just until fragrant. Stir in the cream, bring it to a boil, and let it reduce by half. Season with salt and pepper to taste.
- Add the peeled fava beans and cook for another 2 minutes, until the sauce thickens slightly and the flavors come together. Squeeze in fresh lemon juice to brighten the dish, then taste and adjust seasoning as needed.
- Garnish with chopped chives and serve immediately, straight from the pan.
Notes
- Look for firm, bright green fava pods without any black spots.
- Salt your blanching water well—this seasons the beans from the inside.
- Double peeling is essential for the best texture.
- You can blanch and peel the fava beans a day ahead; store them covered in the fridge.
Nutrition
This post may contain affiliate links.
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!!
So happy you enjoyed this recipe!
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?!
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!
Is peeling them a "pin" or a "pain"? hehehe! Gotcha!
Double shucking these beans? Sounds like a great job for one's kids! It does look delicious!
It's a pain, but worth it! And yes, a PERFECT job for kiddos!
Oh my, this looks delicious! Something different and wonderful for spring. Thank you!
You are so welcome! Thanks for visiting!