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

  • Manitou Trading Company
    Price: $8.85
    $0.59 / Ounce

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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

    Fava beans (Vicia faba), also commonly known as "broad beans," are a flat, oval, green bean that grows inside a large, inedible pod. A translucent skin also surrounds each individual bean and should be removed prior to use, especially in mature beans.

    The Fava bean is thought to have originated in the Middle East and North Africa around 6000 B.C., and has been an important staple of the Eastern Mediterranean diet since ancient times. While it is a less widely known association, Fava Beans have been part of Chinese cooking since around 5,000 B.C., and are especially utilized in the Szechuan region, where they are called simply "Szechuan beans."

    Today, Fava beans are widely cultivated all over the world, both as a cover crop for silage and for human consumption. The plant is very hardy, and can withstand harsh climates, but it prefers temperate and cool growing conditions. In the U.S., where it grows widely in temperate parts of the East and West Coasts, it ripens in mid spring and it is often considered a harbinger of warmer temperatures to come.

    Fava beans are eaten all over the world in various ethnic cuisines, and have numerous culinary applications. When in season, the beans are popular to eat fresh in everything from salads and dips to sautés, pasta dishes and soups. Dried fava beans can be used in many of the same applications.

    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.