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May 27, 2003 06:26 PM

Fava beans

  • k

Any idea how to cook 'em? there was some hummus-like spread made of them at a local eatery that was so yummy. Any recipes appreciated!

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  1. h

    Blanch the shucked beans in heavily salted water until you see some of them splitting. Drain, let cool, and remove the tough membrane around each bean. Put in a cuisinart with garlic, lemon juice, salt, pepper, and olive oil. Pulse to a coarse puree. (Don't over process or it gets gummy)
    Hope you like the result!

    1. Cook them in boiling, salted water for one minute. Remove outer pod. Cover with olive oil and bring to a simmer. When bubbles just break the surface, turn off the heat and allow them to cool for 10 minutes.

      Process favas and half of the oil with a minced garlic clove and a little parmesan cheese. Add more olive oil to reach desired consistency.

      1 Reply
      1. re: JudiAU

        yum, thanks all!

      2. You may want to repost this on the general topics board as this is not specificlly about food in the LA area.

        1 Reply
        1. re: Hello

          Indeed, there have been several threads in the past couple of months on just this exact question on the general board.

          Try this link or the one posted below:


        2. Once you take them out of the pod, toss in boiling water for 1 minute. Cool and remove the outer membrane. Then what I like to do is saute some garlic for about a minute, add the beans and cook for 5-7 minutes until tender. Yummy! Now if I could only find somewhere to buy them still in the pods.

          4 Replies
          1. re: biggkat

            fresh fava beans in the pod: at Jons supermarkets, and occasionally at the Larchmont Farmers Market.

            1. re: bad nono

              Most farmers markets are carrying these as well. The grow well in LA as well. They're not very fussy either.

              1. re: bulavinaka

                Yeah, I'm seeing favas everywhere at the Farmer's Market. My favorite prepared version is at Sham, which sautees them with garlic and cilantro. Interestingly, they get their favas from somewhere in the Valley, not the Santa Monica Farmer's Market.

                1. re: a_and_w

                  I'm not surprised by Sham sourcing their fava beans elsewhere. Depending on the source, they can be more expensive than meat, or priced like fast food. I think the quality will be very similar as long as it's relatively fresh. After peeling the beans away from the pods and the outer membranes, there's really not a whole lot left relative to what one pays for per pound. Knowing how easy they are to grow, I personally have a hard time reasoning the prices at some of the FM stalls. At the same time, I know the pricing is unique as the market for favas is relatively narrow and that demand in that market can be strong.

          2. Just don't give them to children - some children can be very highly allergic.