Last Updated on June 28, 2026 by Simon Fan
There is something deeply comforting about cooking rice and fava beans (broad beans) together. The combination is simple, nourishing, and quietly beautiful. Across many food cultures, this pairing appears when fava beans are at their freshest, usually in spring or early summer, and it often carries the warmth of family meals and seasonal traditions.
In Persian cooking, Baghali Polo is perhaps one of the most celebrated versions. It layers fluffy rice with fava beans and fresh dill. In Iraq, a close relative called Timman Bagilla brings a similar spirit to the table, showing how naturally rice and fava beans travel across borders and kitchens.
In China, steamed rice with fava beans (can dou men fan 蚕豆焖饭) is beloved in many regions, especially in eastern provinces and in Yunnan. Some versions include sausage or cured pork, which adds richness and depth. Colorful, savory, and homey—it’s the kind of food that can bring back childhood memories with just one spoonful.
The recipe I’m sharing here is inspired by the seasonal treats my grandmother often prepared when I was growing up in Shanghai. Every time I cook it, the aroma of the tender rice, creamy beans, and bouncy sausage brings me back to those family meals and the quiet comfort of home.
Fresh fava beans are ideal when they are in season, but frozen fava beans work beautifully too, making this dish easy to enjoy any time of the year. Replace the sausage with any other meat or chicken, or skip the meat and add mushrooms for a vegetarian version.
Rice with fava beans and Chinese sausage
Serves 2
Ingredients
5 oz (140 g) peeled fava beans, fresh or thawed frozen
2 teaspoons vegetable oil
2 scallions, white and green parts separated and thinly sliced
2 oz (60 g) Chinese sausage, cut diagonally into ¼-inch (6 mm) pieces
6 oz (170 g) medium-grain rice
1¼ cups (300 ml) water
⅛ teaspoon salt
2 teaspoons sesame oil
Directions
- If using fresh fava beans, blanch them in salted boiling water for 1 minute and drain well. If using thawed frozen beans, refresh them in salted boiling water for 20 seconds and drain well.
- Place a wok or skillet over high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the scallion whites and stir-fry for 10 seconds. Add the sausage and continue to stir-fry for 30 seconds. Transfer the mixture to a claypot or Dutch oven and stir in the rice, water, and salt.
- Bring to a boil, then reduce the heat to maintain a very gentle simmer. Cover and cook, stirring with chopsticks from time to time to prevent the rice from sticking to the bottom, until the rice has absorbed the water and is almost cooked, about 15 minutes. Gently mix in the fava beans. Cover and continue to cook over very low heat, adding a bit more water as needed, until the rice is cooked through, about 5 more minutes. Adjust the seasoning with salt and pepper or any sauce you like, mix in the sesame oil, and garnish with the scallion greens.
