Sautéed Fava Beans with Onion and Guanciale is a super tasty side dish that is often found on Roman tables during this period. This recipe is usually made with large fava beans because they are less good for raw consumption. Very easy to prepare and fairly quick, even though you have to shell them. If you want to reduce the time, you can buy them already shelled, but you won’t have the opportunity to save the pods that are ideal for other recipes. It is a legume that, besides being very good, is rich in proteins, minerals, and vitamins, and since it is mainly found dried or frozen throughout the year, let’s stock up now when it’s fresh. If you don’t want to serve them as a side dish, you can also use them to dress pasta, especially short ones like orecchiette rather than mezze maniche, but finish by sprinkling your first course with grated Pecorino Romano cheese.
If you like fava beans, then don’t miss the next recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 28 oz Fresh fava beans, already shelled
- 5 oz Guanciale
- 3.5 oz medium-large onion
- to taste Salt
- 2 tbsps Extra virgin olive oil
- 1 cup water
Tools
- 1 Saucepan
- 1 Bowl
- 1 Knife
- 1 Cutting board
How to Prepare Sautéed Fava Beans with Onion and Guanciale
First of all, shell the fava beans, take the amount you need, place them in a bowl, and don’t throw away the pods because we will use them for other recipes. With a sharp knife, cut both the onion and guanciale into pieces.
In a high-sided saucepan, put the extra virgin olive oil, the chopped guanciale, and onion, and place on the heat to brown well, stirring continuously to prevent everything from burning.
Then add about 1 cup of water, adjust with salt, cover with a lid, and wait for it to start boiling.
When it starts boiling, add the fava beans, lower the heat, cover with the lid leaving a piece open. Finally, let it cook for about 30 minutes, or until the fava beans are softened, and the cooking liquid has almost dried up. At this point, taste and, if necessary, adjust with more salt. If the liquid runs out before cooking, add a little more water, but make sure it is strictly hot.
Serve our Sautéed Fava Beans with Onion and Guanciale freshly cooked or at room temperature, as they will be delicious in any case.
Advice and storage:
The cooked fava beans can be stored in the refrigerator for at least two days, but as I always advise, place them in an airtight container.
They can also be frozen already cooked, but take care to thaw them in the refrigerator or at most in the microwave.
If you have time and want to prepare a large quantity, you can also preserve them to enjoy all year round. In this case, however, I recommend leaving the cooking liquid more fluid. For a correct procedure done safely, take a look at my Homemade Preserves.
