Slow Cooker Fava Beans with Fresh Tomato and Rosemary

Rosemary is a cheap and easy herb to maintain in your garden.

Serves: 8Hands-on: 10 minutesTotal: 6 hours 10 minutesDifficulty: Easy

Serves: 8


  • 1 bag (15 oz.) frozen fava beans
  • 6 small Roma tomatoes, chopped
  • 1 small onion, peeled and chopped
  • 1 cup water
  • 5 Tbsp. extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 2 sprigs rosemary


  • Add fava beans, tomatoes, onion, water, 3 tablespoons of olive oil, garlic, salt, and pepper to a 4-quart slow cooker. Cover and cook on low heat for 6 hours.
  • Meanwhile in a small heavy skillet over medium-high heat, heat the remaining 2 tablespoons olive oil until shimmering. Using tongs, carefully place rosemary sprig in hot oil. Fry rosemary sprig, turning to prevent burning, until fragrant, about 1 minute. Drain on a plate line with a paper towel.
  • Transfer cooked fava beans and sauce to a serving dish. Serve with fried rosemary.