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Mar 21, 2014 05:40 PM

Fava bean help!

I decided to do an experimental dish for our big party and bought a few bags of frozen fava beans. They had been removed from the pods and I threw them into some boiling water and then removed them from their little shells. They are bitter as all heck!

I would like to just throw them away but my poor mother came over this afternoon and helped me get the house ready and shell all of these beans. So now I am faced with a rather large bowl of what I find to be pretty strong and almost nasty tasting beans (I love bitterness in broccoli rabe but find this overpowering in a different way, almost perfumey). Is there any way I can serve these to help counteract this taste? I have to serve them in some form. Thanks as always for your help!

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  1. Toss em. Favas ain't supposed to be bitter. Take mom out for a drink if necessary.

    1 Reply
    1. re: rjbh20

      Exactly. Bad favas. Won't get better by wasting more ingredients and time on them.

    2. Found FRESH ones one time. They were a LOT of work for little result?? WOuldn't go that troube again... frozen and out of skins for me!

      1. something is really wrong if fava beans are bitter.
        i would NOT eat them.
        rjbh20 is completely correct

        1. Bitter doesn't sound normal. The canned ones have a taste that can be a bit off-putting. I dislike lima beans so it may be something akin to that.

          I had to make fava beans for a historical thing. The documented recipe included lots of cumin and bacon. Think refried beans with bacon & cumin. It is the only way I can stand fava beans.

          1 Reply
          1. re: blackpointyboots

            How about in ful or Egyptian-style falafel?

          2. Funny, just grabbed from fresh fava beans at Sprouts an hour ago. Shelled them, tossed with olive oil, smoked paprika, and salt. Roasted at 400 until brown. You can shell them and eat them or just eat the whole thing. Good with a glass of beer. Not bitter at all. Green, starchy, and slightly sweet.

            The shell splits once it's roasted to brown. The ones in the middle are a bit underdone but I was starving.

            6 Replies
              1. re: Porthos

                porthos: if i roast them using your method, can i then refrigerate some for the next day without losing quality?

                up 'til now, i've been making SOPA de HABAS, a saffron fava bean soup, using the Saveur recipe which keeps really well.
                would like to branch out.

                my bottle of chianti is at the ready. . . .

                1. re: westsidegal

                  Don't know. Never had any left for the next day!

                  I'm guessing should be fine.

                  Don't forget the pate!

                  1. re: Porthos

                    well, now i understand.
                    porthos: i just made your recipe using an ungodly amount of favas with the expectation of having some left over for tomorrow.

                    not even one is left over.
                    the red wine was the perfect accompaniment even though there was no census taker to be had. . . . .

                    thank you so much for this GREAT recipe!!!!!!!

                    1. re: westsidegal

                      Glad you enjoyed it WSG!

                      Sometimes I'll use sea salt (and still the smoked paprika) and squeeze some lemon juice over it to finish. In that case I'll drink a nice acidic white burgundy with it.