Broad/fava Beans in Garlic Sauce

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Good as broad beans are, they can occasionally be dry. However, this delicious garlic sauce counteracts that problem. If the broad beans are not young and small, they should be peeled individually. They will need to simmer for only 2 or 3 minutes in the garlic sauce. Frozen broad/fava beans are an acceptable substitute for fresh. Serve with a leek timbale, or any of the savoury pastries.


  • 6 tablespoons olive oil
  • 1 head of garlic, peeled
  • 300 ml/10 fl oz/ cups vegetable stock seasoning to taste
  • 900 g/2 lb fresh broad/fava beans, shelled
  • 3 tablespoons Greek yoghurt parsley for garnish


    Sauté the garlic in the olive oil for a few moments. Add the stock and seasoning and cook for 20 minutes. Purée half the stock and garlic in a blender. Pour back into the pan, add the beans and cook for 10-12 minutes. Add the yoghurt in the last 2 minutes of cooking. Garnish with finely chopped parsley.