Mushroom and Fava Bean Stew

I have fallen in love with fava beans. Partly because they’re delicious, but mostly because no soaking is required. I’m not organised enough to remember to soak and boil the hell out of my pulses, so quick cook beans are something I get pretty excited about.

The weather here in Manchester has been really grim so I’ve been craving comfort food, this dish really hit the spot.
Mushroom and Fava Bean Stew
  • generous splash of olive oil
  • 1 leek, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 450g portobello mushrooms, sliced
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 400g dried hulled fava beans
  • vegetable stock
  • frozen spinach
  • salt & pepper
  • splash of worcester sauce
  1. Heat the oil in a large pan. Add the leek and onion and fry for 10 minutes or so, until golden.
  2. Add the garlic, mushrooms, thyme and bay leaves and cook until the mushrooms begin to release their own liquid.
  3.  Add the fava beans and enough vegetable stock to cover the mixture. Bring to the boil. Simmer for 20-30 minutes.
  4. Add some frozen spinach and heat through for another 10 minutes or so.
  5. Season with salt, pepper and a good splash of worcester sauce before serving
Serves 4-6
I loved this stew, I love the thyme and mushroom combination with the nutty fava beans. I think if I made it again I’d add some dried mushrooms for extra flavour. This would also work with rosemary instead of thyme.

2 thoughts on “Mushroom and Fava Bean Stew

  1. Really I am highly impressed to learn about Mushroom and Fava Bean Stew by reading your blog! Ipray to almighty that you can grow up more and more and share your knowledge among us. By the way do you have anything special on your blog about Mushrooms? looking forward to your reply


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