A few years ago I had fava beans for the first time. Where were they all my life! How did I never notice them before? These little green beans of love and deliciousness are now something I look forward to every spring thanks to Door To Door Organics.
Fava beans are a Mediterranean legume mostly associated with Italian cuisine. Also known as Broad Beans and Yellow Split Peas, they are filled with vitamins, minerals and amino acids, arguably making them one of the world’s more perfect protein rich foods. Because of this, they are an excellent choice for meatless dishes.
When deciding how much fava bean to prepare you will need to keep in mind that a lot makes a little. While the amount can vary, I used four pounds of pods which made around 2.25 cups of beans.
The beans have both a shell and a pod. While young beans are sweet and can be eaten raw with the shell, the mature beans require a little effort to prepare to avoid the mature leathery shell.
Each pod has a seam which can be peeled down and then opened to reveal the fuzzy interior and beans inside. The beans are then removed and added to salted boiling water for up to 2 minutes. (Note: the water may turn a yellow-greenish-black color.)
Rinse well with cold water. When the beans have been rinse well and are cool to the touch, you can then peel off the shells.
They are now prepared in the French tradition and ready for a variety of dishes.
If you are fortunate to be able to find young beans, you can follow basically the same steps but there is no need to remove the shell before eating.
Take a look at my Fava Bean Pinterest board for some inspiration.