Fava beans are mild, buttery legumes with a mild nutty flavor and a brilliant green color.
Favas are a fascinating member of the pea family that inhabit a space halfway between pea and bean. In fact, favas are often known as the broad bean, and have a bright green exterior. The color of the fava is undeterred by a quick steam, and favas are fabulous raw, cooked or as a crunchy snack.
What are fava beans?
Favas, or broad beans, are typically a large, green podded bean that grow on thick stalks. Though thought of as a spring crop, favas are so sturdy and resilient, they are often grown year-round. Fava beans have an exterior skin that must be removed from the fresh bean before eating, which is why many people skip fresh favas (a mistake) and use canned favas instead.
Canned fava beans are a bit tough to find, though they certainly exist. These will be processed, meaning they are both cooked and have been shorn of their outer skins, and are best used for blended preparations such as dips. In late spring and early summer, look for fresh favas at the farmers market. Off-season, favas are most likely to be found dried, where they take on a mildly shriveled, brown appearance.
What do fava beans taste like?
Fresh favas are crisp and mild, with a buttery, creamy texture and a hint of nutty flavor. The fresher the fava, the milder it will taste, so dry favas tend to have a slightly stronger flavor.
How to Eat Fava Beans
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Favas can take on any flavor and make great vegetarian snacks. They pick up dusting powder really well, whether salt and pepper or wasabi. Favas only need to be cooked quickly, but doing so brightens the green color, and makes the beans silky soft.
Fresh favas are notorious for requiring some work to harvest the tender beans from their skins. First, release the beans from their pods. You’ll find a translucent skin on the bean, but a paring knife or fingernail easily pierces it, and allows you to peel it off.
Dried favas have the same skin. A simple soaking will loosen up that skin so it may be removed and then the beans are ready to be cooked, which will bring them to life.
Almost any recipe with chickpeas could use fava beans instead. This includes bean salads and dips, as well as air-fried fava beans!
While fava pods aren’t edible, the green, leafy tips of fava bean stalks are. Tender and herbaceous, they lend themselves to stir-fries or soups like hot pot.
How to Store Fava Beans
Fresh fava beans should be stored in the refrigerator and used within a few days. To dry your own favas, remove the beans from the shell and allow them to dry out completely using a dehydrator on low or an oven. This process must be done as slowly as possible to eliminate the fava from cracking in half, as favas hold a lot of moisture. Dried favas should be stored in jars or other airtight containers, away from bugs and moisture.
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