‍Why are fava beans my fava-rite?

Because they’re faba-lous!

If you’re still here…preparing fresh fava beans might seem daunting, but trust me, it's a breeze and totally worth it.

Here’s your no-nonsense (I promise, no more bad jokes) guide to getting those beans ready.

Quick + Easy Preparation Steps:

Here’s a strightforward step-by-step plan to prepare fresh fava beans

Step 1: Pods:

• Snap off one end and run your fingers down the seam to open up each pod.
• Inside, the treasure - fava beans, wrapped in a cozy outer shell.

Step 2: Shells:

• Now, here’s where the extra step comes in
• We need to remove that outer shell around the bean, otherwise eating it will be tough and unenjoyable.

Option a: Beans, Blanched & Peeled:

• Bring a pot of salted water to a boil
• Toss in the fava beans
• Wait for 6 minutes
• Remove and put in cold water or carefully pour into a mesh strainer and run under cold water
• Wait for them to cool
• Peel off the outer coating around each bean

Option b: It’s Too Hot:

1. Use your thumbnail to score a line down each fava bean
2. Peel off the skin
3. Success, without the heat but with a little more effort

Step 3: Cook them up!

• Boil ‘em for around 8 minutes
• Sauté them in a stir-fry for 15 minutes

Read on for more details!

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Cooking Methods:

What are different ways to cook fava beans?

Boiling:

• Once peeled, add the beans back into the soiled boiling water for another 6 minutes, until they are fork tender.
• Drain and season with a sprinkle of pepper and olive oil

Stir-fry:

• Heat up a pan with some olive oil or lard
• Add in diced garlic with a glug of apple cider vinegar
• Add the beans and stir-fry until they are slightly crispy with some browning, 10-15 minutes

Mash:

• Inspired by the maccu of Sicily (although that’s usually made with dried beans) found in Melissa Muller’s Sicily Cookbook
• Place peeled beans in a pot
• Cover with water
• Boil until you can flatten beans with a fork
• Mash ‘em up
• Serve with olive oil, bacon, and garnish with fennel seeds

Texture and Doneness:

How to know when fava beans are cooked right?

• Aim for a texture that’s tender but with a bit of heft to the bite.
• Kind of like al dente pasta. Not too mushy, but not too tough to chew.

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Is All of This Extra Work Worth It? Here’s Why I Love Fava Beans

Fava beans are little packages of nutrients

According to University of Rochester, 1 cup cooked fava beans provides:

• Protein: 13g
• Fiber: 9g
• Vitamins: VItamin A, Folate
• Minerals: Calcium, Iron, Magnesium, Potassium

Environmentalists love them

• easy on the planet
• high resilience during climate change
• regenerate soil health

People love them

• one of the oldest domesticated crops
• huge in SWANA + Mediterranean cuisine
• they literally make us more happy

I love them

• Fava beans are a staple in my garden

You love them

• right?

Common Mistakes and Troubleshooting:

To ensure a perfect dish, avoid these common mistakes:

• Overcooking: Avoid boiling too long; it can make the beans mushy.
• Incomplete Peeling: Ensure all beans are peeled properly for the best texture and flavor.

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What flavors go well with fresh fava beans?

Complementary herbs and spices

• Garlic + Salt: Saute garlic with olive oil in a pan for 10 minutes. Add in prepped fava beans for another 15 minutes. Salt generously. Drizzle with more olive oil to serve. Simple perfection.
• Cumin, lemon juice + chili pepper: Take a nod from one of Egypt’s national dishes, Ful medames, with this savory flavor combination.
• Dill + Onion: Inspired by this Greek-style recipe

Toppings

• Broccolini: Recommended as a side dish, and paired with savory spices, this recipe works with pre-cooked fava beans
• Pecorino cheese: Traditionally eaten on May 1 in northern italy
• Bacon: Fava beans with bacon is another common pairing in Italian cuisine, especially Rome and Sardinia.

Storing Fresh Fava Beans:

How do I store fresh fava beans to keep them fresh longer?

If you have a surplus, you’re in luck - blanched fava beans can be frozen.

• Spread them out on a baking sheet to freeze individually for 1 hour
• Transfer them to a freezer bag
• They’ll keep for up to six months.

For short-term storage, keep them in the fridge in an airtight container and use within a few days.

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