Stewed broad beans are a tasty spring side dish, easy to make and very delightful.
This is a simple Sicilian dish, the “fave ka cipudduzza”, prepared with humble ingredients but nourishing, delicate and fragrant, rich in extra virgin olive oil and aromas typical of the peasant tradition, such as spring onion and oregano, which help create a familiar and irresistible scent. They are perfect to accompany main courses based on meat or eggs, or to enjoy with some good rustic bread.
Read how to make stewed broad beans with the easy and quick recipe below, as usual, right after the photo 😉
You might also be interested in the following recipes with fresh broad beans:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 18 oz fresh broad beans (already shelled)
- 1 spring onion
- chili pepper
- oregano
- extra virgin olive oil
- salt
Preparation of the stewed broad beans
Wash the broad beans and drain them.
Chop the spring onion.In a large pan heat a drizzle of extra virgin olive oil and gently sauté the spring onion over low heat with the torn chili pepper until softened.
Add the broad beans, season with salt, sprinkle with a little oregano and add a cup of hot water.
Cover the pan with a lid and cook over medium heat for about ten minutes, until the beans are tender.
Serve your stewed broad beans.
Notes
Discover all Chez Bibia’s broad bean recipes by clicking HERE.
Also visit the recipe collection Spring Side Dishes with many easy and very delightful seasonal ingredient ideas: you can go directly by clicking HERE.
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