Grilled Fava Bean Pods with Chile and Lemon

"Trust me," says A16's chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.

Slideshow: More Grilled Vegetable Recipes

  • Total Time:
  • Servings: 6


  • 1 pound very fresh fava beans in the pods, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 scallion, thinly sliced crosswise
  • 1/2 teaspoon crushed red pepper or Chinese chile sauce
  • Kosher salt
  • Lemon wedges, for serving

How to make this recipe

  1. Light a grill. In a large bowl, toss the fava bean pods with the olive oil. Grill the favas over high heat for about 5 minutes, turning occasionally, until softened and charred in spots. Return the beans to the bowl and toss with the scallion, crushed red pepper and salt. Transfer to a platter and serve with lemon wedges.

Contributed By Photo © John Kernick Published April 2007

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