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Fava “Sausages” My Greek Table Episode 507
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Fava “Sausages” In Aromatic Tomato Sauce

Inspired by the classic Greek cumin-scented meatballs, soutzoukakia Smyrneika, these Vegan Santorini Fava “Sausages” in Spicy Cumin–Tomato Sauce celebrate beans—the #1 longevity ingredient in the Mediterranean diet and a daily staple in the Greek Blue Zones. Featured in My Greek Table Season 5: The Flavors of Longevity, this plant-based twist transforms Santorini’s iconic fava into tender, aromatic “sausages” simmered in a rich tomato sauce perfumed with cumin, showcasing the depth, nourishment, and traditional flavor of Greek bean cookery.
Course main
Cuisine Greek
Keyword Blue Zone beans, cumin tomato sauce, Greek bean recipe, Greek longevity foods, Mediterranean diet vegan recipe, plant-based Greek cuisine, Santorini fava recipe, vegan soutzoukakia
PREP TIME 25 minutes
COOK TIME 1 hour 14 minutes
TIME 1 hour 40 minutes
SERVES 6

Ingredients

  • 1 bag Santorini Fava
  • 5 tablespoons olive oil or more as needed
  • 3 large red onions minced
  • 5 garlic cloves finely chopped
  • Salt to taste
  • Juice of 1/2 fresh lemon
  • Black pepper to taste
  • 1 heaping tablespoon cumin or more to taste
  • 2 teaspoons sweet paprika
  • 1 cup finely chopped parsley
  • 4 –8 tablespoons all-purpose flour as needed
  • 1 can Santorini whole tomatoes and juices
  • 1 tablespoon tomato paste
  • ½ cup dry white wine

Instructions

Cook the Fava:

  1. Rinse and drain the fava. Heat 1 tablespoon olive oil in a large, wide pot. Add one-third of the onions, two garlic cloves, and the fava. Stir to coat, then add enough water to cover by 1–1½ inches. Simmer with the lid ajar, adding water as needed, until very soft and thick like mashed potatoes.

Puree:

  1. Puree the mixture with an immersion blender until smooth, adding olive oil and lemon juice alternately to achieve a velvety texture. Cover with a towel and let cool completely.

Season & Form:

  1. Season the cooled fava with salt, pepper, cumin, paprika, and parsley. Add flour gradually until the mixture is thick and moldable.
  2. Shape tablespoon-sized portions into 2-inch oblong “sausages” and chill for 1 hour.

Fry:

  1. Heat olive oil in a large pot. Lightly flour the fava sausages and fry gently until lightly browned. Transfer to paper towels and repeat. Wipe pot clean.

Make the Sauce:

  1. Heat 3 tablespoons olive oil in the pot. Cook remaining onions until soft and lightly browned, about 15 minutes. Add remaining garlic.
  2. Nestle the fava sausages in the pot, pour in the tomatoes and wine, and add a little water if needed so liquid reaches halfway up. Season with salt, pepper, and cumin.

Simmer:

  1. Cover, simmer over low heat until the sauce thickens and the sausages are tender, about 35 minutes. Stir in the tomato paste during the last 5 minutes. Cool slightly and serve.

Notes

Beans are a foundational longevity food across the Blue Zones, especially in Ikaria, where legumes are eaten daily.

For a more traditional soutzoukakia flavor, increase the cumin.

Mixture firms as it cools—chilling ensures easier shaping.

Serve with rice, bulgur, or crusty bread.

Dish tastes even better the next day as flavors meld.