Fava beans, botanical name Vicia faba, are also know as broad beans, field beans and Windsor beans. They are a hardy perennial grown as an annual and often used during crop rotation and specifically utilized as ground cover to preserve the soil and reduce weed growth. The crops are then turned into the soil to invigorate the soil with nitrogen and organic nutrients. In fact, most fava plants are grown as a cover crop far more often than a food crop as it requires a relatively large area to produce modest harvests.

Fava bean pods are thick with a cottony interior encapsulating 2 to 7 large lemon lime-colored beans. While the fava pods are considered inedible, the beans are tender, with a sweet, mild grassy flavor reflective of spring. The beans are similar in shape to a lima bean, plump and curvaceous. The bean's skin is thick and their texture can range from starchy to creamy depending on how young they are and how they are prepared. The young gray-green leaves, shoots, tendrils and white and black flowers of the fava plant are all edible with lean bright grassy flavors.

Serving Ideas

Fresh fava beans are often prepared with other spring vegetables, such as peas, asparagus and morel mushrooms. Their mild flavor and unique texture adds character to salads and soups. Fresh fava beans can be pureed into spreads and served as appetizers. Pair with fresh herbs, sheep's milk cheeses, citrus, pastas, cream or wine-based sauces, young greens such as spinach and pea tendrils, bacon, lamb and seafood. Late season fava beans will become more filled out and starchier requiring a second peeling of the outer bean and cooking the beans, either by blanching or braising. Immature beans can be canned or frozen. Dried fava beans are common and are treated like most dried beans, soaked and cooked low and slow.

Ethnic/Cultural Info

In Crete fresh fava beans are shelled and eaten as companion to tsikoudia, a traditional Cretian alcoholic drink.

Geography/History

Fava beans are one of the oldest crops known, with archeological remains found in Israel recording their cultivated origins as early as the Neolithic period (6800-6500 BC). Their cultivation spread along the Mediterranean into southwestern Asia and Africa, along with companion pulses such as chickpeas and lentils. Fava beans are now cultivated in over 50 countries, preferring cool seasons and temperate regions similar to that in which they were first cultivated. There is no known wild ancestor to the fava bean.

Seasons/Availability

Fava beans are available year round with a peak season in spring.