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May 12, 2012 01:10 PM

What to do with Fava Beans?

I recently bought my first bunch of Fava beans from the farmer's market, and while they are a PITA to prepare I love their flavor and texture. So far I've only heated them up with some butter or olive oil, garlic, salt, and pepper. Does anyone have ideas of other things to do with these tasty legumes?

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  1. I had my first fava beans of the year today. I blanched them and added them to a salad of tender lettuce, radishes, sugar snap peas, asparagus, ricotta, hard boiled egg, and lemon vinaigrette. So they weren't the focus of the dish, but they were lovely in it.

    I think fava beans go very well with lemon or mint, either whole in a salad or pureed for crostini. I also like fava beans with ricotta; I've done pasta a couple of times with that pairing. (usually with the above mentioned lemon and/or mint)

    1. Last spring, I did this from -- was very good.

      1. Also, if you happen to be playing along with COTM, both Food of Spain and Moro: The Cookbook have some fava bean recipes.

        1. I blanch, then toss with high-quality extra virgin olive oil, and squeeze of lemon, a chiffonade of mint and some sea salt.

          5 Replies
          1. re: caviar_and_chitlins

            Once you've taken the individual beans out of the pod and blanched them, do you peel them?
            I wonder if this is really necessary.

            1. re: Euonymous

              Depends on age and your personal preference.
              I peel them unless they are smaller than a dime.

              1. re: chefj

                I also peel. It's not really too tough to do.

              2. re: Euonymous

                I do peel them. Favas are so wonderful, and that little bit of husk on the bean detracts from the bean itself, imo.

              3. Great with Chiffonade of Dry Cured Ham, Mint, Lettuce and a Lemon Vinaigrette on Crostini.