DCFoodies.com Fava Beans - A How To? - DCFoodies.com

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Apr 18, 2006



I love fava beans! They are a huge pain in the arse to prepare though. At the farmer's market I go to, they have them for $1.50 a pound. Do you have a market near you?

Fava beans are also good on crostini, mashed with some lemon, garlic, olive oil and Parmesan. Or tossed with hot pasta, fresh ricotta, herbs and lemon. I think I know what I'm going to have for dinner.


I enjoy fava beans when someone else makes them for me, but I'm all for experimenting. How did you and Amy enjoy that recipe?


well, it was ok. The ravioli were great! And the filling with the mascarpone cheese and fava beans was just what I was looking for in a fava bean dish. However, the curry emulsion was...not great. It fell kind of flat and was bland. Next time, I think I'll just make normal ravioli with an olive oil, butter and parmesan cheese sauce.

jim collins

And will you be having a nice Chianti with those Jason?


I was wondering how long it would take for someone to say that. :)

Anna Blume

Next time, blanch beans you take out of pods for two minutes. They pop out of their skins in a snap. Young fava beans are actually superior in taste to older, mature ones which can get mealy and bitter if long in the tooth. 2 1/4 lbs. of WF's beans yielded about 1 1/4 cups of beans, perfect for vignarola (see epicurious or traditional vegetarian version in recent post on eGullet, Italian forum, Cooking & Cuisine of Lazio).


Thanks for the tip about the older beans Anna.


Personally, I like to just eat them raw as a snack. I do the same thing with fresh peas. You might dip them in a teeny bit of coarse salt, too, but they're a great, healthy, springtime snack.


Don't eat Fava beans raw. According to The Wikipedia: "They contain vicine and convicine, which can induce hemolytic anemia in patients with glucose-6-phosphate dehydrogenase deficiency (G6PD). This condition, which is quite common in certain ethnic groups, is called "favism"." Not related to the school of painting I reckon. Cooking renders the beans safe. Pecorino renders them yummy.


I'd been looking all over for fava beans (trying to make the crostini). Yesterday we stumbled upon this Mediterranean store next to Joe's Noodle House on Rockville Pike. They had fresh(in the pod), whole beans(with skin) and finally the peeled beans. The whole and peeled beans were frozen. I just picked up a pack of the peeled beans. Gonna try your recipe soon.

PS This store also had a ton of good looking baklava. Havn't tried any yet though.


if you're in soCal,.they're $0.46/pound in Super Irvine on 5 and culver.


Younger beans are better, no need to peel the skin. Just sauté them lightly in butter, Delicious!


We planted a lot of these fava bean seeds and have ended up with a large surplus. We were wondering when they are best for eating. I was also wondering whether to freeze the beans, and how this is done or dry them -- and again, can someone give me advice on how to do this.

We had them for the first time today and enjoyed them steamed, but what should I do with the rest of the beans on the plants???


We just grew favas for the first time/mainly for their dopamine content for a parkinson's disease patient. The beans have grown well. We have just harvested our first pods / boiled them about 3 1/2 minutes and ate them whole..they were young beans and were very good. We are hoping they will improve the quality of life for my patient/ also for my brother who also has the disease.

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