Fava beans, which are also called broad beans, are green pods that grow the hard bean inside. They require very little preparation in the kitchen, but you should plan ahead when preparing and cooking them.
What are Fava Beans?
Fava beans have been a staple for centuries, and like most beans, they are a great source of fiber, protein, iron, B vitamins, potassium, and magnesium. They have a short spring season and can be a bit labor intensive, but chefs prize these beauties for their mild, creamy flavor. Fresh favas in their pods can be stored in a paper bag in the refrigerator for up to ten days, but you probably won’t be able to wait that long!
How do I prepare Fava Beans?
First things first: shell, blanch, cool, and peel the favas. The easiest way to remove the beans from their pods is to press the pod near the center of each bean; the bean will pop through the pod’s skin.
Next, prepare a bowl of ice water, then blanch the beans in a pot of boiling water for no more than one minute. Using a slotted spoon, quickly transfer the beans to the ice bath to stop the cooking.
The final step for prepping favas is to remove their tough outer skin, revealing the brilliant green tender beans. Yes, there is some work involved, but the reward is truly worth the effort.
What can I make with Fava Beans?
Favas are great as a garnish for spring salads or soups, or tossed into a sauté. One popular way to serve favas is to pureé them in a food processor with a touch of olive oil, lemon juice, salt and pepper. Really, you’re only limited by your imagination. Enjoy them while the last!
Before using, keep in shells in the fridge
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