Fava beans

Large, buttery-textured beans (also called broad beans, or ful) that need double-peeling when fresh — the pod, then the tough outer skin of each bean — before they're tender enough to eat.

Fava beans

Used for

  • dips
  • salads
  • stews
  • purées

In the kitchen

  • shell from the pod, then blanch and slip off the individual skins
  • mash or purée for dips
  • simmer canned or dried beans until fully tender

Picking it at the store

  • Canned or dried favas skip the double-peeling step fresh ones require — a real time-saver if the recipe doesn't need the fresh texture
  • Fresh fava season is short (spring); canned works fine year-round for stews and dips

Related terms

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