18 Flavorful Dried Fava Bean Recipes Nutritious and Delicious

Sometimes the most nutritious ingredients are also the most delicious, and dried fava beans are a perfect example! Packed with protein and fiber, these versatile legumes can be transformed into everything from creamy dips to hearty stews. Whether you’re looking for a quick weeknight dinner or a show-stopping side dish, you’ll find plenty of inspiration in these 18 flavorful recipes. Let’s dive in and discover your new favorite way to cook with fava beans!

Spicy Moroccan Dried Fava Bean Stew

Getting a taste of North African cuisine doesn’t require a passport—just a pot and some patience. This Spicy Moroccan Dried Fava Bean Stew builds deep, complex flavors through slow simmering, transforming humble beans into a richly spiced, comforting meal that’s perfect for cozy evenings. Follow each step carefully, and you’ll master this aromatic dish with ease.

Ingredients

• 1 cup dried fava beans, soaked overnight (I find this yields the creamiest texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large yellow onion, finely diced (sweet varieties work best here)
• 3 garlic cloves, minced (freshly minced releases the most flavor)
• 1 tsp ground cumin (toasting it first makes all the difference)
• 1 tsp smoked paprika (I prefer the smoky depth over regular)
• 1/2 tsp cayenne pepper (adjust if you’re sensitive to heat)
• 4 cups vegetable broth (low-sodium lets you control the salt)
• 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add nice char)
• 1/2 cup chopped fresh cilantro, plus more for garnish (stems included for extra flavor)
• 1 tbsp fresh lemon juice (bottled just doesn’t compare)
• Salt to taste (I start with 1/2 tsp and adjust at the end)

Instructions

1. Drain the soaked fava beans and rinse them under cold water.
2. Heat the olive oil in a large pot over medium heat for 1 minute until shimmering.
3. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
4. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
5. Sprinkle in the cumin, smoked paprika, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
6. Pour in the vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Add the drained fava beans and diced tomatoes with their juices.
8. Bring the stew to a boil, then immediately reduce the heat to low.
9. Cover the pot and simmer for 1 hour and 15 minutes, stirring every 20 minutes to prevent sticking.
10. Uncover the pot and continue simmering for another 15 minutes until the beans are tender and the liquid has thickened slightly.
11. Stir in the chopped cilantro and fresh lemon juice.
12. Season with salt, starting with 1/2 teaspoon and adding more if needed after tasting.

Really, the magic happens in that final simmer—the beans break down just enough to thicken the broth while keeping their shape. You’ll love the creamy texture against the smoky, spicy backdrop, with bright pops from the lemon and cilantro. Try serving it over couscous or with warm pita for scooping up every last bit.

Creamy Dried Fava Bean Hummus

A surprisingly creamy and nutty alternative to traditional chickpea hummus, this dried fava bean version offers a delightful twist that’s both satisfying and nutritious. Let’s walk through the simple process of transforming these dried beans into a silky, flavorful dip that will become your new go-to appetizer.

Ingredients

– 1 cup dried fava beans (I always look for the split, skinless variety for easier prep)
– 3 tablespoons tahini (my favorite is the well-stirred, creamy kind from the Middle Eastern market)
– 2 tablespoons extra virgin olive oil (this is my go-to for its fruity notes)
– 1 lemon, juiced (about 3 tablespoons – I prefer fresh over bottled for brighter flavor)
– 2 garlic cloves (fresh ones make all the difference here)
– 1 teaspoon ground cumin (toasted whole seeds that I grind myself)
– ½ teaspoon salt (I use fine sea salt for even distribution)
– ¼ cup ice water (this little trick creates the creamiest texture)

Instructions

1. Place 1 cup dried fava beans in a large bowl and cover with 4 inches of cold water.
2. Soak the beans for 8 hours or overnight until they’ve doubled in size and are plump.
3. Drain the soaked beans and transfer them to a medium saucepan.
4. Cover the beans with fresh water by 2 inches and bring to a boil over high heat.
5. Reduce heat to maintain a gentle simmer and cook for 45-60 minutes until beans are very tender when pressed between your fingers.
6. Drain the cooked beans thoroughly and let them cool to room temperature for 15 minutes.
7. Combine the cooled beans, 3 tablespoons tahini, 2 tablespoons olive oil, juice of 1 lemon, 2 garlic cloves, 1 teaspoon cumin, and ½ teaspoon salt in a food processor.
8. Process the mixture for 1 minute until it forms a coarse paste.
9. With the processor running, slowly drizzle in ¼ cup ice water through the feed tube.
10. Continue processing for 2-3 minutes until the hummus is completely smooth and creamy, scraping down the sides once halfway through.
11. Taste and adjust seasoning if needed, then transfer to a serving bowl.

Key to this hummus’ appeal is its remarkably smooth texture and earthy, slightly sweet flavor that pairs beautifully with warm pita or crisp vegetables. The subtle nuttiness of the fava beans creates a sophisticated depth that makes this hummus stand out from traditional versions, perfect for entertaining or everyday snacking.

Mediterranean Dried Fava Bean Salad

Remember those times you wanted a protein-packed salad that actually satisfies? Mediterranean dried fava bean salad delivers exactly that—a hearty, flavorful dish that comes together with simple preparation and rewards your patience with incredible texture and taste.

Ingredients

– 1 cup dried fava beans (I always look for the split, peeled variety—they cook faster and have better texture)
– 4 cups cold water for soaking
– 6 cups fresh water for cooking
– 1 teaspoon fine sea salt (I prefer this over table salt for its cleaner flavor)
– 3 tablespoons extra virgin olive oil (this is my go-to for Mediterranean dishes)
– 2 tablespoons fresh lemon juice (freshly squeezed makes all the difference)
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint

Instructions

1. Place 1 cup dried fava beans in a large bowl and cover with 4 cups cold water.
2. Soak the beans for 8 hours at room temperature, or overnight in the refrigerator.
3. Drain the soaked beans and rinse them thoroughly under cool running water.
4. Transfer the beans to a medium saucepan and add 6 cups fresh water.
5. Bring the water to a boil over high heat, then reduce to a gentle simmer.
6. Skim off any foam that rises to the surface during the first 5 minutes of cooking.
7. Simmer the beans uncovered for 45-60 minutes until tender but not mushy.
8. Test for doneness by pressing a bean between your fingers—it should yield easily.
9. Drain the cooked beans in a colander and let them cool to room temperature for 20 minutes.
10. Whisk together 3 tablespoons extra virgin olive oil and 2 tablespoons fresh lemon juice in a large mixing bowl.
11. Add 1/2 cup finely chopped red onion to the dressing and let it marinate for 5 minutes.
12. Tip: Marinating the onion in the dressing softens its sharp bite beautifully.
13. Add the cooled fava beans to the dressing mixture and toss gently to coat.
14. Stir in 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh mint.
15. Season with 1 teaspoon fine sea salt and mix thoroughly.
16. Tip: Always season beans after cooking—salting during cooking can make them tough.
17. Let the salad rest at room temperature for 15 minutes to allow flavors to meld.
18. Tip: This resting period helps the beans absorb the dressing more effectively.
19. Give the salad one final gentle toss before serving.

Each bite offers a wonderful contrast between the creamy beans and crisp fresh herbs, with the lemon dressing cutting through the richness perfectly. Enjoy it as a main dish over greens, or stuff it into pita pockets with some feta cheese for a complete meal that travels well.

Garlic and Herb Dried Fava Bean Dip

Diving into Mediterranean flavors doesn’t require complicated techniques—this garlic and herb dried fava bean dip brings authentic taste to your table with straightforward steps anyone can master. Let’s transform simple dried beans into a creamy, flavorful spread that’s perfect for gatherings or quick snacks. Follow each instruction carefully for dip success.

Ingredients

• 1 cup dried fava beans—I always buy split and peeled varieties to skip the tedious peeling step
• 3 cloves garlic, minced—fresh garlic makes all the difference here
• 1/4 cup extra virgin olive oil, plus extra for drizzling—this is my go-to for its fruity notes
• 2 tbsp fresh lemon juice—bottled just doesn’t deliver the same bright zing
• 1/4 cup fresh parsley, finely chopped—I prefer flat-leaf for its robust flavor
• 1 tsp ground cumin—toasting whole seeds and grinding them elevates the dip
• 1/2 tsp salt—start with this amount and adjust later if needed
• 1/4 cup warm water—for adjusting consistency

Instructions

1. Rinse 1 cup dried fava beans under cold running water in a colander to remove any dust.
2. Place rinsed beans in a medium saucepan and cover with 3 inches of cold water.
3. Bring water to a rolling boil over high heat, then reduce heat to maintain a gentle simmer.
4. Simmer beans uncovered for 45 minutes until tender when pressed with a fork—tip: don’t salt the cooking water as it can toughen the beans.
5. Drain beans thoroughly in a colander and let them cool for 10 minutes until just warm to the touch.
6. Transfer cooled beans to a food processor and add 3 cloves minced garlic, 1/4 cup olive oil, 2 tbsp lemon juice, 1/4 cup parsley, 1 tsp cumin, and 1/2 tsp salt.
7. Pulse mixture 5 times to break down ingredients, then process continuously for 2 minutes until mostly smooth.
8. Scrape down sides of processor bowl with a spatula to incorporate any stray ingredients.
9. With processor running, slowly drizzle in 1/4 cup warm water through the feed tube—tip: this gradual addition creates an emulsion for creamier texture.
10. Process for 1 additional minute until dip reaches your desired consistency—tip: for chunkier dip, process 30 seconds less.
11. Taste dip and adjust seasoning with additional salt if needed.
12. Transfer dip to a serving bowl and drizzle with additional olive oil before serving.

Creamy with subtle graininess from the fava beans, this dip delivers bold garlic and herb flavors that mellow beautifully when chilled. The cumin adds earthy warmth that complements the bright lemon notes perfectly. Serve it with pita chips or as a sandwich spread—it also makes an excellent base for grain bowls topped with roasted vegetables.

Slow-Cooked Dried Fava Bean Soup

Perfect for chilly autumn evenings, this slow-cooked dried fava bean soup transforms humble ingredients into a deeply satisfying meal. Preparing it requires patience but rewards you with layers of flavor that develop beautifully during the gentle cooking process.

Ingredients

• 1 pound dried fava beans – I always soak these overnight for the creamiest texture
• 2 tablespoons extra virgin olive oil – my go-to for its fruity notes
• 1 large yellow onion, diced – sweet varieties work best here
• 3 cloves garlic, minced – fresh is essential for that aromatic punch
• 6 cups vegetable broth – homemade if you have it, but store-bought works fine
• 1 teaspoon smoked paprika – this adds that wonderful smoky depth
• 2 bay leaves – remove these before serving, they’re just for flavor infusion
• 1 teaspoon salt – I prefer fine sea salt for even distribution
• ½ teaspoon black pepper – freshly ground makes all the difference

Instructions

1. Place dried fava beans in a large bowl and cover with 4 inches of cold water, then soak for 12 hours at room temperature.
2. Drain the soaked beans completely and rinse under cold running water for 1 minute.
3. Heat olive oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
4. Add diced onion and cook until translucent and slightly golden, stirring every 2 minutes for 8-10 minutes total.
5. Stir in minced garlic and cook until fragrant, about 45 seconds – don’t let it brown.
6. Add drained fava beans, vegetable broth, smoked paprika, bay leaves, salt, and black pepper to the pot.
7. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
8. Cover the pot partially, leaving about 1 inch open for steam to escape, and simmer for 2 hours.
9. Check the beans after 2 hours – they should be completely tender when pressed between your fingers.
10. Remove the bay leaves and discard them carefully.
11. Use an immersion blender to puree about half the soup until it reaches your preferred consistency.

Mellow and velvety, this soup develops an almost buttery quality from the long-cooked fava beans. The smoked paprika provides a subtle warmth that complements the beans’ earthiness perfectly. Try serving it with a drizzle of good olive oil and crusty bread for dipping, or top with crispy fried shallots for contrasting texture.

Roasted Dried Fava Beans with Sea Salt

Sometimes the simplest snacks are the most satisfying, and these roasted dried fava beans with sea salt are a perfect example of how minimal ingredients can create maximum flavor. Starting with dried fava beans ensures you get that wonderfully crisp texture that makes these so addictive. Let me walk you through each step to achieve perfectly roasted beans every time.

Ingredients

• 2 cups dried fava beans – I always look for beans that are uniform in size for even roasting
• 2 tablespoons extra virgin olive oil – this is my go-to for its fruity notes that complement the beans
• 1 teaspoon fine sea salt – I prefer fine over coarse here because it sticks better to the beans

Instructions

1. Place the dried fava beans in a large bowl and cover them with 4 cups of cold water.
2. Soak the beans at room temperature for exactly 8 hours until they’ve doubled in size.
3. Drain the soaked beans thoroughly in a colander and pat them completely dry with paper towels.
4. Preheat your oven to 375°F and line a baking sheet with parchment paper.
5. Transfer the dried beans to a mixing bowl and drizzle with olive oil, tossing to coat evenly.
6. Spread the oiled beans in a single layer on your prepared baking sheet, making sure none are touching.
7. Sprinkle the sea salt evenly over all the beans, using your fingers to distribute it thoroughly.
8. Roast the beans at 375°F for 25-30 minutes, shaking the pan halfway through for even browning.
9. Check the beans at 25 minutes – they should be golden brown and crisp when tapped.
10. Remove the baking sheet from the oven and let the beans cool completely on the pan for 15 minutes.

Enjoy these while they’re still slightly warm for the best texture experience. The beans develop an incredible nutty flavor that pairs beautifully with their satisfying crunch. Try sprinkling them over salads for extra texture or serving alongside your favorite craft beer for a sophisticated snack.

Dried Fava Bean and Spinach Curry

Keeping weeknight dinners exciting while staying nutritious can be a challenge, but this Dried Fava Bean and Spinach Curry is my go-to solution. Known for its hearty texture and aromatic spices, this dish comes together with minimal fuss and delivers maximum flavor. Let’s walk through each step together to create this comforting meal.

Ingredients

– 1 cup dried fava beans, soaked overnight (I find this yields the creamiest texture)
– 2 tablespoons olive oil (extra virgin is my preference for its fruity notes)
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced (freshly minced releases the best flavor)
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (adjust if you prefer milder heat)
– 4 cups fresh spinach leaves, roughly chopped
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups water
– 1/4 cup chopped fresh cilantro

Instructions

1. Drain the soaked fava beans and rinse them thoroughly under cold running water.
2. Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers, about 1 minute.
3. Add 1 finely chopped yellow onion and cook, stirring frequently, until translucent and soft, about 5-7 minutes.
4. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
5. Sprinkle in 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
6. Pour in the undrained can of diced tomatoes, scraping the bottom of the pot to incorporate any browned bits.
7. Add the drained fava beans, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 cups water, stirring to combine.
8. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes until the beans are tender.
9. Stir in 4 cups chopped spinach and cook for 3-4 minutes until wilted but still vibrant green.
10. Remove from heat and fold in 1/4 cup chopped cilantro.

Buttery soft fava beans melt into the spiced tomato base, while the spinach adds a fresh, earthy contrast. Serve it over steamed rice or with warm naan to soak up every bit of the richly layered sauce, making each bite a comforting delight.

Egyptian Ful Medames with Dried Fava Beans

Discovering authentic Egyptian ful medames is like uncovering a culinary treasure—this hearty fava bean dish has been nourishing generations with its rich, earthy flavors. During my first attempt, I learned that patience and proper seasoning transform simple ingredients into something extraordinary. Let’s walk through this traditional breakfast staple that’s equally satisfying for lunch or dinner.

Ingredients

• 1 cup dried fava beans – I always look for the small brown variety, which holds its shape better during cooking
• 4 cups water – filtered water makes a noticeable difference in flavor
• 2 tablespoons extra virgin olive oil – my go-to for that fruity finish
• 1 medium yellow onion, finely diced – this sweet variety balances the earthiness perfectly
• 3 garlic cloves, minced – fresh is essential here, not the jarred kind
• 1 teaspoon ground cumin – toasting whole seeds and grinding them fresh elevates the dish
• ½ teaspoon smoked paprika – this adds a subtle smokiness I prefer over regular paprika
• 2 tablespoons lemon juice – freshly squeezed right before using for maximum brightness
• ½ teaspoon salt – I use fine sea salt for even distribution
• Fresh parsley for garnish – flat-leaf parsley has better texture and flavor in my opinion

Instructions

1. Rinse the dried fava beans under cold running water in a colander, picking out any discolored beans or debris.
2. Place the cleaned fava beans in a large bowl and cover with 4 cups of cold water, ensuring beans are fully submerged by at least 2 inches.
3. Soak the beans at room temperature for exactly 8 hours or overnight—this hydration step is crucial for even cooking.
4. Drain the soaked beans completely and transfer them to a medium saucepan.
5. Add 4 cups of fresh water to the saucepan with the beans.
6. Bring the water to a rolling boil over high heat, then immediately reduce to a gentle simmer.
7. Simmer uncovered for 2 hours, checking occasionally and skimming off any foam that rises to the surface.
8. Test the beans for doneness—they should mash easily between your fingers but still hold their shape.
9. While beans cook, heat olive oil in a small skillet over medium heat until it shimmers.
10. Add diced onion and cook for 6-8 minutes until translucent and lightly golden around the edges.
11. Stir in minced garlic and cook for 1 minute until fragrant but not browned—burnt garlic turns bitter.
12. Add cumin and smoked paprika to the onion mixture, toasting for 30 seconds to release their oils.
13. Drain the cooked beans, reserving ½ cup of the cooking liquid.
14. Return the drained beans to the saucepan and mash roughly with a potato masher, leaving some texture.
15. Stir in the onion-spice mixture, lemon juice, and salt until fully incorporated.
16. Add the reserved cooking liquid gradually until the mixture reaches your preferred consistency.
17. Heat the ful medames over low heat for 5 minutes, stirring occasionally, until warmed through.
18. Garnish with fresh parsley just before serving.

Unbelievably creamy yet textured, this ful medames delivers deep earthy notes from the fava beans balanced by bright lemon and warm spices. The beans break down just enough to create a satisfying spread that clings to pita bread while maintaining distinct bites. Traditionally served with sliced hard-boiled eggs and fresh vegetables, it also makes an excellent filling for wraps or topping for toast.

Dried Fava Bean and Tomato Stew

Often overlooked but incredibly satisfying, dried fava bean and tomato stew is a hearty dish that transforms simple pantry staples into something truly special. Once you master the soaking and simmering process, you’ll have a comforting meal that improves with time, making it perfect for meal prep or cozy weeknight dinners.

Ingredients

– 1 cup dried fava beans (I always look for the split variety—they cook more evenly)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (sweet onions work beautifully here)
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 1 (28-ounce) can crushed tomatoes (I prefer San Marzano for their bright acidity)
– 4 cups vegetable broth (homemade if you have it, but store-bought works fine)
– 1 teaspoon dried oregano (rubbed between your palms to release its oils)
– 1 bay leaf (don’t skip this—it adds subtle depth)
– 1 teaspoon salt (I use fine sea salt for even distribution)
– ½ teaspoon black pepper (freshly ground, if possible)

Instructions

1. Place 1 cup dried fava beans in a large bowl and cover with 4 inches of cold water.
2. Soak the beans at room temperature for 8 hours or overnight until they’ve doubled in size.
3. Drain the soaked beans and rinse them thoroughly under cool running water.
4. Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium heat for 2 minutes until shimmering.
5. Add 1 diced yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent.
6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
7. Pour in the drained fava beans and stir to coat with the onion mixture.
8. Add 1 can crushed tomatoes, 4 cups vegetable broth, 1 teaspoon dried oregano, 1 bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper.
9. Bring the stew to a boil over high heat, then immediately reduce to a gentle simmer.
10. Cover the pot and simmer for 1 hour and 15 minutes, stirring every 20 minutes to prevent sticking.
11. Remove the lid and continue simmering for another 30 minutes until the beans are tender and the liquid has thickened slightly.
12. Discard the bay leaf and taste the stew, adjusting seasoning if needed.

Rich and velvety, this stew develops a wonderful creamy texture as the fava beans break down during the long simmer. The tomatoes provide a bright acidity that balances the earthiness of the beans beautifully. Try serving it over creamy polenta or with crusty bread to soak up every last bit of the flavorful broth.

Herbed Dried Fava Bean Patties

Many home cooks overlook the humble dried fava bean, but these protein-packed legumes transform into remarkably flavorful patties with just a few simple ingredients. Mastering this recipe requires patience during the soaking process, but the payoff is well worth the wait. Follow these methodical steps to create crispy-edged, herb-infused patties that even beginners can execute perfectly.

Ingredients

– 1 cup dried fava beans, soaked overnight (I find this yields the creamiest texture)
– 1 large egg, preferably at room temperature for better binding
– 1/4 cup finely chopped fresh parsley (flat-leaf parsley has the best flavor)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper, freshly ground if possible
– 1/4 cup all-purpose flour for dusting
– 2 tablespoons vegetable oil for frying

Instructions

1. Drain the soaked fava beans completely and transfer them to a food processor.
2. Pulse the beans for 45 seconds until they form a coarse, slightly chunky paste.
3. Crack the room temperature egg directly into the food processor bowl.
4. Add the chopped parsley, olive oil, oregano, garlic powder, and black pepper to the mixture.
5. Process all ingredients for 60 seconds until fully combined and slightly sticky.
6. Transfer the bean mixture to a bowl and refrigerate for 30 minutes to firm up.
7. Place the all-purpose flour on a small plate for easy dredging.
8. Scoop 2 tablespoons of the chilled bean mixture and form it into a 1/2-inch thick patty with your hands.
9. Lightly coat both sides of the patty in the flour, tapping off any excess.
10. Repeat the forming and dredging process until all mixture is used, making approximately 8 patties.
11. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
12. Carefully place 4 patties in the hot oil, leaving space between them.
13. Fry the patties for 4 minutes until the bottoms develop a deep golden-brown crust.
14. Flip each patty using a spatula and cook for another 4 minutes on the second side.
15. Transfer the cooked patties to a paper towel-lined plate to drain excess oil.
16. Repeat the frying process with the remaining 4 patties.

Fresh from the skillet, these patties boast a satisfying crispy exterior that gives way to a surprisingly creamy interior. The herbal notes of parsley and oregano shine through beautifully against the earthy bean base. For a complete meal, try stacking them on toasted buns with tangy yogurt sauce or crumbling them over a vibrant green salad.

Dried Fava Bean and Lentil Soup

Humble yet deeply satisfying, this dried fava bean and lentil soup transforms simple pantry staples into a nourishing meal that warms you from the inside out. Let’s walk through each step together to create this comforting bowl of goodness.

Ingredients

– 1 cup dried fava beans, soaked overnight (I find this gives them the perfect creamy texture)
– 1 cup brown lentils, rinsed well (these little powerhouses add wonderful earthy flavor)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 large yellow onion, diced (sweet yellow onions caramelize beautifully)
– 3 cloves garlic, minced (freshly minced releases the most aroma)
– 2 carrots, chopped into ½-inch pieces (they add natural sweetness)
– 2 celery stalks, chopped (I like the subtle crunch they maintain)
– 8 cups vegetable broth (homemade if you have it, but store-bought works great)
– 1 teaspoon smoked paprika (this adds that wonderful smoky depth)
– ½ teaspoon ground cumin (toasted cumin seeds ground fresh is even better)
– Salt to taste (I prefer sea salt for its clean flavor)
– Fresh parsley for garnish (the bright green makes such a lovely contrast)

Instructions

1. Drain the soaked fava beans and rinse them thoroughly under cold running water.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
3. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and slightly golden around the edges.
4. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
5. Add the chopped carrots and celery, cooking for another 4 minutes until they begin to soften.
6. Pour in the drained fava beans and rinsed lentils, stirring to coat with the vegetable mixture.
7. Add 8 cups of vegetable broth, making sure all ingredients are fully submerged.
8. Stir in 1 teaspoon smoked paprika and ½ teaspoon ground cumin until well incorporated.
9. Bring the soup to a boil over high heat, then immediately reduce to a gentle simmer.
10. Cover the pot partially, leaving about a 1-inch gap for steam to escape.
11. Simmer for 45-50 minutes, stirring every 15 minutes to prevent sticking.
12. Test the fava beans for doneness by pressing one between your fingers – it should mash easily.
13. Season with salt, starting with 1 teaspoon and adding more if needed.
14. Ladle the hot soup into bowls and garnish with fresh parsley.

Rich and velvety with the fava beans breaking down into creamy goodness against the firm lentils, this soup develops complex flavors as it sits. The smoky paprika and earthy cumin create a warm backbone that makes this perfect for chilly evenings. Try serving it with a drizzle of good olive oil and crusty bread for dipping, or stir in a handful of fresh spinach right before serving for extra color and nutrients.

Smoky Dried Fava Bean Chili

Remember those chilly evenings when only a hearty, soul-warming bowl will do? Right now, I’m sharing my go-to smoky dried fava bean chili that’s surprisingly simple to master, even for first-timers. Let’s walk through each step together to create this deeply satisfying dish from scratch.

Ingredients

– 1 cup dried fava beans (I always soak these overnight for the creamiest texture)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 large yellow onion, finely diced (this builds the flavor foundation)
– 3 cloves garlic, minced (freshly minced releases the best aroma)
– 1 tablespoon smoked paprika (this is where the magic smoky flavor comes from)
– 1 teaspoon ground cumin (toasted whole seeds ground fresh if you have time)
– 1 (14.5 oz) can fire-roasted diced tomatoes (I love the charred sweetness these add)
– 4 cups vegetable broth (homemade if possible, but store-bought works fine)
– 1 teaspoon fine sea salt (adjust later if needed)
– 1/2 teaspoon black pepper (freshly cracked for maximum flavor)

Instructions

1. Rinse 1 cup dried fava beans under cold water, then place them in a large bowl and cover with 3 inches of water to soak overnight.
2. Drain and rinse the soaked fava beans thoroughly, picking out any loose skins that float to the surface.
3. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
4. Add 1 large finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, 6-8 minutes.
5. Stir in 3 cloves minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
6. Sprinkle in 1 tablespoon smoked paprika and 1 teaspoon ground cumin, toasting the spices with the onions for 1 minute to deepen their flavors.
7. Pour in the drained fava beans, 1 can fire-roasted diced tomatoes, and 4 cups vegetable broth, scraping any browned bits from the bottom of the pot.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the beans are tender but not mushy.
9. Stir in 1 teaspoon fine sea salt and 1/2 teaspoon black pepper, then simmer uncovered for another 15 minutes to thicken the chili.
10. Remove from heat and let rest for 10 minutes before serving to allow the flavors to meld completely. Here’s how this smoky dried fava bean chili transforms: the beans become wonderfully creamy while maintaining structure, creating a thick, substantial texture that clings to your spoon. The smoked paprika delivers a deep, campfire-like warmth that balances beautifully with the sweet fire-roasted tomatoes, making this chili complex yet comforting. Try serving it over baked potatoes or with crusty bread for soaking up every last bit, or top with avocado slices for a cool contrast to the smoky heat.

Dried Fava Bean and Mushroom Risotto

Cooking a truly memorable risotto requires patience and attention to detail, but the results are always worth the effort. This dried fava bean and mushroom version brings earthy, comforting flavors that feel both sophisticated and completely approachable for home cooks of any skill level. Let me walk you through each step methodically so you can create this restaurant-quality dish in your own kitchen.

Ingredients

• 1 cup dried fava beans – I always soak these overnight for the creamiest texture
• 8 oz cremini mushrooms – sliced about ¼ inch thick for perfect browning
• 1½ cups Arborio rice – this short-grain variety creates that signature creamy risotto
• 4 cups vegetable broth – I prefer low-sodium so I can control the seasoning
• 1 medium yellow onion – finely diced for even cooking throughout
• 3 cloves garlic – minced until fragrant
• ½ cup dry white wine – a crisp Sauvignon Blanc works beautifully here
• ¼ cup grated Parmesan cheese – freshly grated melts so much better
• 3 tbsp unsalted butter – divided for cooking and finishing
• 2 tbsp extra virgin olive oil – my go-to for sautéing
• 1 tsp fresh thyme leaves – stripped from the stems
• ½ tsp kosher salt – plus more for seasoning
• ¼ tsp black pepper – freshly ground

Instructions

1. Drain the soaked fava beans and place them in a medium saucepan with fresh water covering them by 2 inches.
2. Bring the beans to a boil over high heat, then reduce to a simmer and cook for 45 minutes until tender but not mushy.
3. Heat the vegetable broth in a separate saucepan and maintain it at a gentle simmer throughout the cooking process.
4. Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium heat until shimmering.
5. Add the diced onion and cook for 4-5 minutes until translucent but not browned.
6. Stir in the minced garlic and cook for 1 minute until fragrant – be careful not to burn it.
7. Add the sliced mushrooms and cook for 6-7 minutes until they release their liquid and develop golden edges.
8. Add the Arborio rice and stir constantly for 2 minutes until the grains become slightly translucent at the edges.
9. Pour in the white wine and cook while stirring until the liquid is completely absorbed, about 2 minutes.
10. Add ½ cup of warm broth and stir continuously until the liquid is nearly absorbed.
11. Continue adding broth ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
12. After about 18 minutes, test the rice – it should be al dente with a slight bite in the center.
13. Stir in the cooked fava beans, thyme leaves, salt, and pepper during the last 2 minutes of cooking.
14. Remove the risotto from heat and stir in the remaining 2 tablespoons of butter and Parmesan cheese until creamy.
15. Let the risotto rest for 2 minutes off heat to allow the flavors to meld together.

Mouthwatering doesn’t begin to describe the creamy texture punctuated by the meaty fava beans and earthy mushrooms. The risotto should flow slowly when spooned onto a plate, creating gentle waves rather than holding a stiff shape. For a beautiful presentation, top with extra Parmesan shavings and a drizzle of truffle oil just before serving to elevate the earthy notes.

Lemon-Garlic Dried Fava Bean Mash

Getting dried fava beans to transform into a creamy, flavorful mash is simpler than you might think—this lemon-garlic version comes together with just a few pantry staples and delivers a bright, satisfying spread perfect for everything from toast to vegetable dipping. Guided by a methodical approach, we’ll walk through each stage from soaking to seasoning so you can confidently achieve that smooth, restaurant-worthy consistency at home.

Ingredients

– 1 cup dried fava beans (I always look for split, skinless ones to skip the peeling step)
– 4 cups cold water for soaking
– 3 cloves garlic, minced (freshly minced garlic gives the best punch)
– ¼ cup extra virgin olive oil, my go-to for its fruity notes
– 2 tablespoons fresh lemon juice (bottled works in a pinch, but fresh brightens it up)
– ½ teaspoon fine sea salt (I find it dissolves more evenly than coarse)
– ¼ teaspoon black pepper, freshly ground if you have it

Instructions

1. Place the dried fava beans in a medium bowl and cover them with 4 cups of cold water, ensuring they’re fully submerged.
2. Let the beans soak at room temperature for 8 to 12 hours, or until they’ve doubled in size and feel tender when pressed.
3. Drain the soaked beans thoroughly in a colander, discarding the soaking water.
4. Transfer the beans to a medium saucepan and add enough fresh water to cover them by about 1 inch.
5. Bring the water to a boil over high heat, then reduce the heat to low and simmer the beans uncovered for 45 to 60 minutes, until they mash easily with a fork.
6. Drain the cooked beans well and let them cool for 5 minutes to handle safely.
7. Tip: For an ultra-smooth texture, press the warm beans through a fine-mesh sieve or use a food processor—this avoids grittiness.
8. In a small skillet, heat 1 tablespoon of the olive oil over medium heat until it shimmers, about 30 seconds.
9. Add the minced garlic and sauté for 1 to 2 minutes, stirring constantly, until fragrant and lightly golden but not browned.
10. Tip: Toasting the garlic gently unlocks its sweetness without bitterness, so keep a close eye on it.
11. Combine the mashed beans, sautéed garlic, remaining olive oil, lemon juice, salt, and pepper in a medium bowl.
12. Stir everything together vigorously for 2 to 3 minutes until fully incorporated and creamy.
13. Tip: If the mash seems thick, stir in a tablespoon of warm water at a time until it reaches your desired consistency.
14. Taste and adjust seasoning if needed, then serve immediately or chill for later. Ultimately, this mash boasts a velvety texture with zesty lemon and mellow garlic that pairs wonderfully as a dip for crisp veggies or spread onto crusty bread for a quick, protein-packed snack.

Dried Fava Bean and Potato Stew

Many home cooks overlook the humble dried fava bean, but this hearty stew transforms them into something truly special. Mastering this dish requires patience with the beans and attention to layering flavors, so let’s walk through each step together. You’ll be rewarded with a comforting, nourishing meal that tastes like it simmered for hours.

Ingredients

– 1 cup dried fava beans (I always soak these overnight for the creamiest texture)
– 2 large russet potatoes, peeled and cubed (about 3 cups—these starchy varieties thicken the stew beautifully)
– 1 yellow onion, finely chopped (sweet onions work wonderfully here)
– 3 cloves garlic, minced (fresh is essential for that aromatic punch)
– 4 cups vegetable broth (low-sodium lets you control the salt level)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp smoked paprika (this adds a subtle smokiness I adore)
– 1 bay leaf (don’t skip it—it infuses the stew with depth)
– ½ tsp black pepper, freshly ground
– 1 tsp salt (I add this toward the end to prevent toughening the beans)

Instructions

1. Rinse 1 cup dried fava beans under cold water, then place them in a large bowl and cover with 3 inches of water to soak for 12 hours.
2. Drain the soaked fava beans and discard any loose skins that float to the top.
3. Heat 2 tbsp extra virgin olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
4. Add 1 finely chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and lightly golden.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
6. Add the drained fava beans, 3 cups cubed russet potatoes, 4 cups vegetable broth, 1 tsp smoked paprika, 1 bay leaf, and ½ tsp black pepper to the pot.
7. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer and cover the pot.
8. Simmer for 45 minutes, stirring every 15 minutes to prevent sticking, until the beans are tender but not mushy.
9. Stir in 1 tsp salt and continue simmering uncovered for 10 minutes to allow the stew to thicken slightly.
10. Remove the pot from heat and discard the bay leaf before serving.
Velvety potatoes melt into the broth, while the fava beans offer a satisfying, meaty bite that holds its shape. For a vibrant twist, top each bowl with a drizzle of olive oil and fresh parsley, or serve it over crusty bread to soak up every last drop of the smoky, savory liquid.

Dried Fava Bean Falafel

Just when you think you’ve tried every falafel variation, dried fava beans come along and completely transform this Middle Eastern classic. Join me as we create these delightfully crisp, herb-packed patties that are surprisingly simple to make from scratch. You’ll be amazed at how the humble fava bean creates such a uniquely textured and flavorful falafel.

Ingredients

• 1 cup dried fava beans – I always soak these overnight; it makes all the difference in texture
• 1/2 cup fresh parsley – packed and roughly chopped, the vibrant green really shines through
• 1/4 cup fresh cilantro – my secret ingredient for that extra herbal kick
• 1 small yellow onion – roughly chopped, I find yellow onions have the perfect sweetness when cooked
• 3 garlic cloves – minced, because you can never have too much garlic in falafel
• 1 tsp ground cumin – toasty and warm, this is essential for that authentic flavor
• 1 tsp baking powder – my trick for achieving that light, airy interior
• 1/2 cup vegetable oil – for frying, I prefer avocado oil for its high smoke point
• 1 tsp salt – fine sea salt distributes evenly throughout the mixture

Instructions

1. Place 1 cup dried fava beans in a large bowl and cover with 3 inches of cold water, then let soak for 12 hours at room temperature.
2. Drain the soaked fava beans completely and pat them dry with paper towels—this prevents splattering during frying.
3. Combine the drained fava beans, 1/2 cup parsley, 1/4 cup cilantro, 1 small chopped onion, 3 minced garlic cloves, 1 tsp cumin, 1 tsp baking powder, and 1 tsp salt in a food processor.
4. Pulse the mixture for 30 seconds, scrape down the sides, then pulse again until it forms a coarse paste that holds together when pressed—don’t over-process or it’ll become gummy.
5. Cover the mixture and refrigerate for 1 hour to allow the flavors to meld and the texture to firm up for easier shaping.
6. Using damp hands, form the chilled mixture into 12 equal-sized balls, about 1.5 inches in diameter, then gently flatten each into patties.
7. Heat 1/2 cup vegetable oil in a heavy skillet over medium heat until it reaches 350°F on a kitchen thermometer—proper temperature ensures crispy exteriors without greasiness.
8. Carefully place 4-5 falafel patties into the hot oil without crowding the pan, then fry for 3-4 minutes until golden brown on the bottom.
9. Flip each falafel using a slotted spoon and fry for another 3-4 minutes until deeply golden and crisp on both sides.
10. Transfer the cooked falafel to a paper towel-lined plate to drain excess oil, then repeat with remaining batches.

Outstandingly crisp on the outside with a surprisingly fluffy, herbaceous interior, these fava bean falafels offer a delightful textural experience. Their earthy flavor pairs beautifully with tahini sauce or tucked into warm pita with pickled vegetables. Consider serving them over a grain bowl with roasted vegetables for a complete meal that showcases their unique character.

Dried Fava Bean and Kale Stew

Fulfilling comfort food doesn’t require complexity—this dried fava bean and kale stew proves that humble ingredients can create extraordinary depth when given proper time and care. Follow these methodical steps to build layers of flavor from the bottom up, transforming simple pantry staples into a nourishing one-pot meal that improves with each passing hour.

Ingredients

• 1 cup dried fava beans (I always soak these overnight—they cook more evenly)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large yellow onion, diced (room temperature onions caramelize better)
• 3 garlic cloves, minced (freshly minced releases more aroma)
• 4 cups vegetable broth (low-sodium lets you control saltiness)
• 1 bunch lacinato kale, stems removed and leaves chopped (this variety holds texture beautifully)
• 1 teaspoon smoked paprika (adds that subtle campfire essence)
• ½ teaspoon red pepper flakes (adjust based on your heat preference)
• Salt to taste (I add this at the end to prevent over-salting)

Instructions

1. Place dried fava beans in a large bowl and cover with 3 inches of cold water, soaking for 8-12 hours until doubled in size.
2. Drain and rinse the soaked beans thoroughly, picking out any discolored ones—this ensures even cooking.
3. Heat olive oil in a heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
4. Add diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden at the edges.
5. Stir in minced garlic and cook for 60 seconds exactly—you’ll smell the fragrance intensify but don’t let it brown.
6. Add drained fava beans to the pot along with vegetable broth, scraping any browned bits from the bottom (that’s flavor gold).
7. Bring to a boil, then immediately reduce heat to maintain a gentle simmer with small bubbles breaking the surface.
8. Cover and simmer for 45 minutes, checking occasionally to ensure the beans remain submerged.
9. Test bean tenderness by pressing one between your fingers—it should yield easily without mushing.
10. Stir in chopped kale, smoked paprika, and red pepper flakes, submerging the greens in the liquid.
11. Simmer uncovered for 15 minutes until kale is tender but still vibrant green, stirring twice during cooking.
12. Season with salt gradually, tasting after each addition until the flavors brighten but don’t become salty.

Hearty yet surprisingly light, this stew achieves perfect balance with creamy beans against toothsome kale in a deeply savory broth. The smoked paprika lends warmth without overwhelming, while the red pepper flakes provide just enough heat to linger pleasantly. Serve it over crusty bread to soak up every last drop, or top with a fried egg for extra richness—either way, it tastes even better the next day as the flavors continue to meld.

Dried Fava Bean and Carrot Soup

Using dried fava beans creates a wonderfully hearty soup that transforms simple ingredients into something truly comforting. Let’s walk through each step together to build layers of flavor in this nourishing dish.

Ingredients

• 1 cup dried fava beans – I always soak these overnight for the creamiest texture
• 2 large carrots, diced – organic carrots tend to be sweeter in my experience
• 1 medium yellow onion, chopped – this forms the flavor foundation
• 3 cloves garlic, minced – fresh garlic makes all the difference
• 4 cups vegetable broth – I prefer low-sodium to control the salt level
• 2 tablespoons olive oil – extra virgin is my go-to for sautéing
• 1 teaspoon dried thyme – rub between your palms to release the oils
• 1 bay leaf – don’t forget to remove it before serving
• 1/2 teaspoon black pepper – freshly ground adds more complexity
• 1 tablespoon lemon juice – a squeeze brightens everything up

Instructions

1. Drain the soaked fava beans and rinse them thoroughly under cold water.
2. Heat olive oil in a large pot over medium heat until it shimmers.
3. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
5. Add diced carrots and cook for 4 minutes, until they begin to soften slightly.
6. Pour in the drained fava beans and vegetable broth, scraping any browned bits from the bottom.
7. Add dried thyme, bay leaf, and black pepper to the pot.
8. Bring the mixture to a boil over high heat, then reduce to a simmer.
9. Cover and simmer for 45 minutes, until the fava beans are completely tender.
10. Remove the bay leaf and discard it carefully.
11. Use an immersion blender to puree about half of the soup for a creamy yet textured consistency.
12. Stir in lemon juice and let the soup sit for 5 minutes off the heat.

Hearty and velvety, this soup develops a beautiful earthy sweetness from the carrots that balances the fava beans’ richness. Try serving it with a drizzle of olive oil and crusty bread for dipping, or top with fresh herbs for a bright contrast to the deep, comforting flavors.

Summary

From hearty stews to vibrant salads, these 18 dried fava bean recipes showcase incredible versatility and nutrition. We hope you’re inspired to try a few—they’re perfect for cozy family meals or meal prep! Let us know your favorites in the comments, and if you enjoyed this roundup, please share it on Pinterest. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.