Photo: Ernest Porzi
Fava Bean Sauté with Marjoram and Feta
7 ingredients
Serves 4.
openrecipes
This recipe celebrates the spring fava bean harvest by using ingredients that enhance but do not mask the fresh, nutty flavor and buttery texture of the legume. Feta cheese adds a bright tanginess; both shallot and lemon zest contribute a pleasing zip; and marjoram’s mellow, floral hints bring all the elements together.
Estimated Nutrition (whole recipe, rough)
257
Calories
8g
Protein
23g
Fat
7g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. fava beans in the pods
- 1 Tbs. extra-virgin olive oil
- 1/4 shallot, thinly sliced
- Sea salt and freshly ground pepper, to taste
- 2 tsp. minced fresh marjoram
- 1/2 lemon
- 1 oz. feta cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes