Fava Beans - USDA ARS
Fava Beans
Submitted by Suko
WARNING: some people are allergic to favas. Please take precautions if you have not had favas before, and read up on the symptoms to watch out for.
Favas can be eaten different ways depending on the stage of maturity (young or mature). These really are too simple to be real recipes, they are more of guidelines. There are tons of recipes on the web with a quick search.
YOUNG
When they are young and tender, usually about 3-4 inches long and slender like a green bean, with no large bumps from the beans inside. At this stage, the whole pod can be eaten.
General preparation guideline:
1 lb young fava beans
1-3T olive oil
salt and pepper and/or garlic powder
Remove stem ends from beans just like you would for a green bean. Wash the beans well and lightly dry with a kitchen towel or paper towel. Toss with olive oil and either grill over low heat or roast at 450 degrees for about 20-25 min, until soft and slightly blistered in spots. Remove and toss with salt and pepper or garlic powder if using. Eat pod and all. If the pod is too fibrous, just eat the beans inside, no need to remove the membrane around the bean, it should be tender enough to eat.
MATURE
Large pods, sometimes up to a foot long, with large bumps where the beans are. The beans will be about the size of a nickel or quarter. These beans must be shucked and peeled before cooking and eating.
General preparation guideline:
1 lb of mature favas, shelled, pods discarded
Olive oil or butter
Herbs and spices
Boil fava beans in water for about a minute. Drain and chill in cold water. Remove tough membrane from around each bean. You may have to carefully slit the membrane with the tip of a knife to get the bean out. Discard membranes.
Once peeled, favas can be cooked in many ways. Simplest is to just sauté them in some olive oil or butter for 3-5 minutes or until tender, and season with herbs and spices to taste.
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