Fresh Garlic Butter Broad Beans with Lemon and Herbs

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

120

Broad beans, also known as fava beans, are a seasonal treat that bring freshness and nutrition to the table. Their bright green colour and creamy texture make them a favourite in Mediterranean and Middle Eastern cuisines.

When blanched and sautéed with garlic, butter, and a squeeze of lemon, they transform into a vibrant dish that’s both simple and elegant. The process of shelling and peeling broad beans may seem time-consuming, but the payoff is a delicate, nutty flavour that pairs well with a variety of meals.

Rich in protein, fibre, and essential vitamins, broad beans are not only delicious but also a healthy addition to your diet. They work well as a side dish for grilled meats, tossed into salads, or enjoyed on their own with a sprinkling of Parmesan.

Their versatility means you can serve them hot or cold, making them ideal for both weeknight dinners and festive gatherings. Fresh broad beans highlight the beauty of seasonal produce, offering a farm-to-table experience that celebrates natural flavour.

Image of Fresh Garlic Butter Broad Beans with Lemon and Herbs

Ingredients

2 pounds fresh broad beans (fava beans), shelled
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Optional: grated Parmesan cheese for garnish

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Directions

Bring a large pot of salted water to a boil. Add shelled broad beans and blanch for 3 minutes. Drain and immediately transfer to an ice bath.
Slip the beans out of their skins by gently squeezing each bean until the bright green bean pops out.
In a skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add peeled broad beans and cook for 3–4 minutes, stirring occasionally.
Season with salt, pepper, and lemon juice. Toss with fresh parsley.
Serve warm, optionally sprinkled with Parmesan.

Nutrition

Serving Size: 1
per serving: Calories; 120

Amount/Serving % Daily Value

Fat: 6 grams; 8%
Saturated Fat: 2 grams; 10%
Cholesterol: 5 milligrams; 2%
Sodium: 100 milligrams; 4%
Carbs: 14 grams; 5%
Protein: 6 grams; 12%
Sugar: 2 grams
Fiber: 5 grams; 18%

10 Tips for when cooking this dish

Choose firm, bright green pods for freshest flavour.
Always blanch beans before peeling for easy skin removal.
Double-pod (remove skins) for the creamiest texture.
Use butter and olive oil together for balanced flavour.
Add lemon zest for extra brightness.
Toss in fresh mint or dill for variation.
Avoid overcooking — beans should stay tender, not mushy.
Save the cooking water for soups or stocks.
Mix with pasta, grains, or risotto for heartier meals.
Freeze peeled beans to enjoy year-round.

Serve it with suggestions

Grilled lamb or chicken
Mixed into grain bowls or risottos
Tossed with fresh pasta and Parmesan
Added to Mediterranean salads
Served alongside roasted vegetables

FAQs

Q: Do I need to peel broad beans after blanching?
A: Yes, peeling removes the tough outer skin, leaving the tender bean inside.

Q: Can I use frozen broad beans instead of fresh?
A: Absolutely — they’re pre-shelled and convenient for quick meals.

Q: How long do cooked broad beans last in the fridge?
A: Store in an airtight container for up to 3 days.

Q: Can I make broad beans vegan?
A: Yes, replace butter with extra olive oil.

Q: Are broad beans healthy?
A: Yes, they’re rich in protein, fibre, iron, and vitamins, making them very nutritious.

Chef's Recommendation

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Fresh Garlic Butter Broad Beans with Lemon and Herbs