Fresh Fava Beans


young unshelled fava beans


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.


nwafoodie's picture

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!

Helen Pitlick's picture

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?

Mimi Cooks's picture

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.

The Heritage Cook's picture

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

Sally P's picture

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.


The beans must be both shelled (pod removed) and then individually peeled after blanching.


1.0 servings


Friday, January 1, 2010 - 12:33am



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