Fava Beans with Tomato Garlic Sauce

"If you haven't tried Fava beans you are in for a nice surprise."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by JustJanS photo by JustJanS
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Satyne photo by Satyne
Ready In:




  • Heat oil in a large saucepan& over medium heat saute the onions& garlic until golden.
  • Stir in remaining ingredients except the beans.
  • Bring to a boil, reduce heat and simmer 30 minutes (add a bit more water if it reduces too much- the sauce should have some liquid to it).
  • Gently stir in the fava beans and let stand for a few minutes so the beans absorb some of the flavor from the sauce.

Questions & Replies

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  1. JustJanS
    This was really, really yummy thanks Bergy. I used fresh broad (fava) beans and maybe a bit more tomato sauce than you suggested and less water but I had sauce in the fridge needing to be used. The recipe was simple but the end result was delicious. I'm sad so few people like broad beans, but that means more for me I guess ;-)
  2. PopcornHols
    Man was that good! Thanks I picked up fava beans from the farmers market and had no idea what to do with them. I'd use your sauce for grean beans as well.
  3. dogsandwoods
    If I could give this stars, it would get five. The changes made were: one can fava beans, one pound sausage cut into discs, cayenne pepper, cumin, fava beans, 1/3 can crushed tomatoes, hot and regular paprika, one onion, garlic and garlic powder cooked and put over rice. Thank you for a recipe that gave me the courage to try something totally out of the ordinary. Yum!
  4. Lavender1638Fawn
    Absolutely gorgeous!! This was the first time I removed skins too, thought I'd make as written & with fresh beans, I knew it would make a difference too as I have had bare ones in restaurants. The sauce would go for a green bean dish, butter beans, cauliflower, cabbage, as bolognese, in cottage/shepherd's pie, it's extremely versatile. I served with other veg, jacket spuds & vegetarian cutlets (the potato/cereal ones that often need a sauce if serving a dinner rather than a salad (with mayo). I made double quantities & served again with a similar meal but with chips (fried potatoes in the UK) - they went particularly well with the sauce. I made again to accompany an Indian meal; instead of parsley & paprika, I used Cumin seeds fried till they pop & are aromatic (~30secs) & fresh chopped coriander right at the end. It is a wonderful 'base' sauce for most cuisines.
  5. Satyne
    Well, we had this for dinner tonight and it was amazing. I couldn't find fava beans, so I used a can of butter beans and a can of mixed beans. We also included some cauliflower and beef since we had it lying around and it needed to be used.<br/><br/>The sauce was great, really rich and tasty, so good that my partner had seconds (not a common thing sadly).<br/><br/>Thanks for a great dinner!


  1. Liliana H.
    Use canned tomatoes instead of sauce


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