Mpc: B06 | GTIN:

Fava Beans

Fava Beans, also known as "broad beans," are flat, green, oval beans that grow in large, inedible pods, with a translucent covering that should be removed before use. Dried, they are greenish-brown and have a meaty, starchy texture and a bold, earthy flavor.

  • About 3/4 to 1-1/4 inches long

  • High in protein and fiber, as well as vitamin A, vitamin C, potassium and iron

  • Fava Beans should be peeled before use

  • D'allesandro
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    Suggested uses

  • Versatile Fava Beans can be stewed, boiled, pureed, sautéed or roasted, and the dried beans can be ground into a flour

  • Often pureed with olive oil and served with bitter greens in the Southern Italian region of Puglia

  • Mash cooked, peeled Fava Beans with garlic, cumin, olive oil and lemon juice to make "ful," the national dish of Egypt

  • Whole, unpeeled, cooked Fava Beans can be roasted, spiced and eaten as a snack, a common practice in East Asia

  • Add to stews, especially those including lamb, a favorite partner for Fava Beans

  • Basic prep

    Carefully sort beans and rinse thoroughly. Soak beans overnight, then squeeze each bean to remove the outer skin. Rinse and place in a large pot and cover with fresh water. Bring to a boil for 3 minutes, reduce heat and simmer until tender, about 2 hours. This bean produces foam, so skim the water regularly while cooking.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Fava beans

    Classic recipe

    Ful Medames

    Fava Beans are commonly found throughout the Middle East. This recipe for ful medames, which is the national dish of Egypt, utilizes fava beans in their skins. Soak the beans overnight and the skins should slide off the fava beans.