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.
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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