Fava Beans with Fresh Coriander

Avas Freskas

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

This Sephardic dish is almost identical to a Portuguese ragout of favas cooked with garlic and coriander—minus the bacon, of course. The Spanish version of this same stew uses mint instead of coriander and substitutes sausage for the bacon. If you cannot find fresh favas, frozen baby limas can be substituted.


  • 4 pounds fava beans, shelled (about 2 cups), or 1 package (1


If using the fava beans, bring a saucepan filled with water to a boil. Add the beans and blanch for about 1 minute, then drain and, when cool enough to handle, slip each bean free from its tough skin. If using frozen limas, reserve until needed.

Warm the olive oil in a saucepan over medium heat. Add the onion and sauté until translucent and tender, about 10 minutes. Add the garlic and s