Fava Beans with Prosciutto and Cream
Tender, buttery fava beans simmered in a velvety cream sauce with crispy bits of prosciutto. This simple spring side dish is luxurious without being heavy—and a great way to celebrate the season’s best beans.
Servings: 4 servings
Calories: 554kcal
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
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: 462mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1406IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 2mg
