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What to do with Fava Beans?

Euonymous May 12, 2012 01:10 PM

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?

  1. d
    debbiel May 12, 2012 01:20 PM

    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. drongo May 12, 2012 01:20 PM

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

      1. d
        debbiel May 12, 2012 01:22 PM

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

        1. c
          caviar_and_chitlins May 12, 2012 02:07 PM

          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
            Euonymous May 12, 2012 02:43 PM

            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
              chefj May 12, 2012 03:05 PM

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

              1. re: chefj
                debbiel May 12, 2012 03:09 PM

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

              2. re: Euonymous
                caviar_and_chitlins May 13, 2012 10:21 AM

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

              3. re: caviar_and_chitlins
                debbiel May 12, 2012 03:10 PM


              4. chefj May 12, 2012 03:08 PM

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

                1. prima May 12, 2012 03:11 PM

                  Make a fava bean, artichoke and dill stew.


                  Or Baghali Polo.

                  1. BigSal May 12, 2012 04:57 PM

                    Salami with Raw Favas, Mint and Manchego Cheese, from the Zuni Cafe cookbook

                    Here's the recipe: http://tinyurl.com/bowk78x

                    JoanN mentioned this recipe in another thread and so glad she did. It is a great way to enjoy favas.

                    I also like the combination of fava beans and spring peas. Jamie Oliver's incredible smashed peas and fava beans on toast is a rendition that I like (with or without the mozzarella).


                    Thinking about these 2 recipes has me craving favas. :)

                    1. j
                      JudiAU May 12, 2012 05:57 PM

                      I love them as a pureed dip. The version made with lima in Food and Wine is excellent. (Suzanee Goin)

                      1. e
                        edwardspk May 14, 2012 12:34 PM

                        Mix favas with small cubes of pecorino cheese, then toss with olive oil and sea salt. Makes a wonderful cold appetizer/salad.

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