Straight from the pantry
What Can I Make with Fava Beans?
Fava beans are rich, earthy, and a little buttery. They make hearty mashes, soups, and spring-style sides.
Cooking with fava beans
Fava beans, also called broad beans, have a deep, earthy taste. You can cook them fresh in the pod or use them dried or canned. Cooked and mashed with olive oil, lemon, and garlic, they make a warm, filling dish.
Fresh favas are bright green and tender, while dried ones are tan or brown and need a long soak. They are earthier than white beans and larger than chickpeas or lentils. Fresh ones take a bit of work to shell.
Questions folks ask
Are fava beans the same as broad beans?
Yes. They are two names for the same bean.
Do I need to peel fava beans?
Fresh ones often have a tough skin, so many cooks peel them after boiling. Skinned dried favas do not need peeling.
Where can I find fava beans?
Look for dried or canned favas in the bean aisle or at a Middle Eastern market. Fresh ones show up in spring.
Kitchen tips
- Shell fresh favas, boil briefly, then slip off the tough outer skin.
- Soak dried favas well before cooking.
- Mash with olive oil, garlic, and lemon for an easy spread.
- Pair with cumin, parsley, and fresh bread.
- Check canned favas for salt and rinse them.