whole fresh fava bean pressure cooker saute
When fava beans are freshly picked, you can eat the whole bean (no peeling the skin around the bean) – if you picked them within a few days you can even pop freshly shelled favas in your mouth!  As they age, the membrane becomes tough and bitter – and then…

…the skin should be removed before eating.Romans, love, love pork – there is a specialty here called “Porchetta” which is a giant rolle’ made from an entire de-boned pig which has been stuffed with herbs and aromatics and cooked slowly on a spit.   So it’s no surprise that the second most popular ingredient in their cuisine (after artichokes, of course) is pork belly.  Fresh (pancetta), cured (pancetta dolce), spicy (pancetta piccante) and smoked (pancetta affumicata) – which can easily be substituted with bacon.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
3 L or larger  none    5-7 min.    High(2)  Normal

Fave alla Romana - Whole Fresh Fava Bean Saute' Roman Style!
Recipe type: Salad, Pressure Cooker
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This can be served as a side-dish or mixed in with your favorite short pasta with a dusting of Pecorino Romano cheese.
  • 1 teaspoon olive oil
  • 4 oz (100g) smoked pancetta (or bacon), diced
  • ½ cup white wine
  • 3 lbs (1½ kilos) Fresh Fava in their pods, shelled
  • ¾ cup water
  • 2 or 3 springs parsley, finely chopped
  • freshly ground pepper, to taste
  1. In the pre-heated pressure cooker add the oil, and pancetta. When the pancetta begins to crisp and brown, de-glaze with the wine.
  2. Scrape all the brown bits off the bottom of the pan with a spatula to incorporate them in the sauce. Reduce the wine until almost gone, then add the fava and water.
  3. Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by your cooker to maintain pressure. Cook for 5-7 minutes at high pressure.
  4. When time is up, open the cooker by releasing pressure.
  5. Dust with pepper and parsley before serving warm or room-temperature.

fresh fava saute' step by step


  1. Can you make this with dried favas? I have dried favas and don’t have a clue what to do with them.

    1. No, you can’t really sautee’ dried or dried and soaked favas – they need to be boiled in the pressure cooker.

      I have an Egyptian dip coming up with dried split fava beans this summer – it will include instructions on how to “split” them, too even if you have whole dried favas.



  2. Many people (myself including) associate the pressure cooker with stews and other cold weather fare, but this shows you that you needn’t put away the pressure cooker just because the weather is getting nice!

    1. Frank,

      I live in Southern California. I now cook in pressure cooker year round, maybe even more often in the summer heat than during the winter. A pressure cooker can’t be beat for staying cooler in the kitchen during the summer. Shorter cooking times and a sealed pot during cooking mean less heat in the kitchen, less time standing next to a hot stove, and less steam spewing into the air.

      Also, lots of summertime foods can be cooked earlier in the day when the temperature is lower, then stored in the fridge until serving time.

      Just off the top of my head:

      beets, carrots, green beans, etc., served whole, cut, marinated for salads or pureed for cold soups
      apples, berries, and stone fruits for pureed sauces to pour over ice cream
      dried heirloom beans (for salads & pureed dips like hummus)
      pressure steamed artichokes, asparagus, and other veggies
      sprouted grains such as rice, quinoa, or whole groats for salads
      milk for yogurt and fresh cheese
      potatoes (for potato salads)
      cheesecakes and other chilled desserts
      Chicken (cooked whole or cut up, then deboned for chicken salad)

      Dried beans can also be cooked in a pressure cooker and served hot as BBQ “baked” beans.

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