Fresh Fava Beans

Photo: Anonymous

Ingredients

young unshelled fava beans

Preparation

Shell the favas and discard pods. Drop beans into boiling salted water and cook for 1-2 minutes. Drain and immediately plunge into ice water.

Drain again and remove tough outer skin from each bean. Place beans in a bowl.

Comments

Permalink nwafoodie
March 2, 2010

Your photos are great! I have had fresh fava beans, once, and they were amaZING. Is there anyone who sells fresh or canned fava beans? All I can find are the dried fava beans. Thanks!

Permalink Helen Pitlick
March 2, 2010

My guess is you'll need to wait for summer for fresh favas- I think I read they reach their peak in July. Egyptian cuisine uses fava beans a lot, so maybe look in a North African grocery store if you can find one?

Permalink Mimi Cooks
March 17, 2010

In Palestine, people cook fava beans with the shell on, especially if the beans are in season and the pods are still tender. people divine the pod and cut it into inch length. they taste great with olive oil, onions, garlic and fresh cilantro. also the fava beans with the pod on is cooked as a stew with lamb and broth with white rice on the side. fresh lemon squeezed while it is being eaten.

Permalink The Heritage Cook
July 5, 2010

Look in the frozen foods section. Favas are often sold frozen so you can enjoy them all year long!

Permalink Sally P
July 12, 2010

The only way to really enjoy fresh broad beans (fava beans) is freshly picked. Either from a local market or fresh from the garden. They are delicious.

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