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:
Use your thumbnail to score a line down each fava bean Peel off the skin 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!
After your initial boil, strain the fava beans in a sieve and rinse with cold water until they're cool enough to peel 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.
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
People love them
I love them
You love them
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.
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 beansPecorino cheese: Traditionally eaten on May 1 in northern italyBacon: 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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