Spring Vegetable Stew with Fava Beans and Peas

Spring Vegetable Stew with Fava Beans and Peas, a simple peasant food dish that’s a celebration of spring all in one pan! This easy to prepare Sicilian dish is traditionally made with just a few seasonal vegetables and  enjoyed either as a side or hearty main dish with fresh crusty bread.This dish is definitely far from fancy, however it is the perfect example of what I love best about Sicilian-Italian cooking. Just a few seasonal ingredients simply cooked to create a healthy, rustic dish. A plate of spring vegetable stew with fava beans and peas served with fresh crusty bread are all you need for a satisfying meal!

Origins of Spring Vegetable Stew with Fava Beans and Peas:

This  dish was prepared in early spring with ingredients that were abundant in Sicily when my mother was growing up.

My family calls this spring vegetable medley favi cu puseddu or fava beans with peas. It is also known as frittedda in other parts of Sicily and may contain artichokes as well.

But I also learned just learned from my mother that this dish is also called favi risaccati. Although I’m unsure of the spelling in the Sicilian dialect, the word risaccati roughly translated means tossed. That is because there is no sautéing nor stirring involved in this recipe.

The ingredients are tossed so the vegetables cook evenly. In order to prevent the vegetables from breaking down or becoming too mushy, stirring is not recommended.  Of course, you may choose to stir instead of tossing if you prefer. I guarantee it will not alter the flavor of this dish!

But is this dish prepared in Canada exactly as it was in Sicily? Almost, but not quite! As is the case with many authentic recipes, adaptations are sometimes necessary according to the availability of ingredients.

Adaptation of ingredients from Sicily to Canada:

Frozen fava beans and peas vs fresh: Good quality fresh fava beans and peas are not always easy to find. Therefore frozen vegetables which are processed at their peak and retain their nutritional value are definitely a good option. This also means this dish can be enjoyed year round! 

My mother substitutes fresh fennel fronds for the wild fennel (finocchio selvatico) that grew abundantly in fields surrounding her childhood home.

The use of a few slices of bacon in place of salted pork rind. 

Addition of a potato, just because we love potatoes everywhere so why not?

How to make Spring Vegetable Stew with Fava Beans and Peas

Prepare each ingredient:

• Defrost fava beans and green peas according to package instructions.
• Wash and chop green onions.
• Wash and chop fennel fronds.
• Peel and dice a potato.
• Cut bacon slices in half or quarters.

To cook: Place all ingredients in a tall sauce pan. You’ll notice in the photo below that I opted for a low sauce pan which is not ideal if you choose to toss your vegetables rather than stir them!Cover with water and add oil, salt and pepper. Cover and bring to a rolling boil. Lower to medium high heat and cook for 10 minutes. 

Uncover, toss (or gently stir with a wooden spoon) and verify if all the water is absorbed. If the pan is dry, add more water. Cover and cook 10-15 minutes longer or until the vegetables are tender.  Adjust seasoning as needed. Drizzle with olive oil before serving.

Tips and suggestions:

• This recipe can be easily halved.
• For extra flavor, add 2 bunches of green onions instead of 1.
• Try replacing the bacon with pancetta.
• If you have access to wild fennel, use it in place of the fennel fronds.
• Serve as a side dish or main dish with fresh crusty bread.
• This dish is delicious enjoyed hot or at room temperature.
• Keep leftovers refrigerated for up to 3 days.

If you try out this recipe let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!

Here are more delicious vegetable dishes for you to check out!

• Italian Green Bean Salad
• Stewed Green Beans with Tomatoes
• Baked Eggplant and Potatoes with Tomato Sauce
• Eggplant Caponata