Fava beans are such a delicious snack or salad topper! Loaded with fiber to help keep your gut healthy. I made these with rosemary, garlic, sea salt and vinegar.
Rinse the fava beans. Add them to a medium sized sauce pan. Add water to cover them (~4-5 cups). Turn heat on high and bring the pot to a boil.
Once it has reached a boil, reduce the heat to low, cover with a lid, and cook 35-45 minutes. Check the beans at 30 minutes. If they are breaking apart, they are done. Over cooking the beans will make them mushy and lose their shape.
Drain the water from the cooked beans and rinse them to remove any particles from cooking.
Add the beans to a mason jar. Add the smashed garlic, rosemary, and salt.
Pour the vinegar in to cover the beans by ~½ inch. This is about 1-2 cups of vinegar.
Cover with a tight fitting lid and store in the fridge.
Marinate fava beans for 1-3 days in the fridge (the longer they go, the stronger the flavor!). They will be good for up to 1 week in the fridge after marinating!
Notes
Find the wide mouth mason jars that I use on Amazon by clicking the link below:Mason jarsNutrition facts for any recipe on thehintofrosemary is only an estimate.