Today, faba bean (Vicia faba L.) in Serbia is almost completely replaced with Phaseolus beans and has become a neglected crop with no official data. A recently launched action of the Institute of Field and Vegetable Crops and the Faculty of Agriculture in Novi Sad is aimed at the identification of the regions in Serbia where faba bean, known in Serbian as bob, could still be found. This was essentially enhanced by the multilateral project ECO-NET 18817 Search for new genetic variability in pea (Pisum sativum) and faba bean (Vicia faba L.) to support the development of sustainable agricultures, with duration in 2008 and 2009 and involving partners from France, Bulgaria, Russia, Serbia and Republic of Srpska. The main regions in Serbia where faba bean is cultivated are the last section of the Southern Morava and its joint mouth with the Western Morava into the Great Morava, as well as in neighbouring regions in southeastern Serbia and northwestern Bačka. Each household usually maintains its own faba bean landrace, with rare exchanges with the others. It is usually produced to fit the needs of a household, along with other pulses such as common bean or pea (Pisum sativum L.). Faba bean in central Serbia is sown in late February or early March, with (30 x 20) cm distribution and several plants in one hole. A part of the harvested seed is put aside for the next sowing. The faba bean is usually prepared during the Christmas fast, lasting six weeks, when according to the ancient rules of the Christian Orthodox Church, no meat, eggs or dairy products are allowed. The aspic made of faba bean is especially popular at the feasts called in Serbian slava, dedicated to the patron saint of a family. By early 2012, more than 40 faba bean landraces from Serbia and few from Srpska have been collected, with the joint action continuing and enriching the achieved results. FABA BEAN ASPIC A LA SERBE: Soak dry faba beans in warm water and leave for 24h. Peel and wash them, then soak in cold water overnight. In the morning, add some salt, few laurel leaves and 2 or 3 spoons of oil. Cook faba beans slowly until soft. Leaving out laurel leaves, make a paste and continue to cook in the same water. It is done when a small amount of the paste quickly hardens on a plate. Add small garlic pieces into the paste and pour it in shallow plates to set. Sprinkle with sweet pepper powder and pour some oil on top, cut into cubes and decorate with parsley leaves before serving. Acknowledgements: The projects of the Ministry of Education, Science and Technological Development of the Republic of Serbia, the bilateral project Characterisation of faba bean genetic resources (Vicia faba L.) to support genetic improvement of this agronomic legume (FABAGRALE) between Serbia and France and within the programme Pavle Savić (2012-2013), the bilateral project Joint strategies for legume breeding for stress resistance in Spain and Serbia between Serbia and Spain (2012-2013) and the project Sustainable preservation of indigenous South East European legumes and their traditional food and feed products (SEELEGUMES) within the EU SEE-ERA.PLUS Net programme (2010-2011).