Learn how to cook fava beans from fresh with this comprehensive guide! We’re reviewing the essentials of fava beans, how to select them, preparation, and storage post-cooking. Plus, find bonus tips on cooking dried fava beans!
Open Pods: Remove the fibrous outer pod since it's tough and inedible. You can break the tip off the stem end and peel it down the pod or use a paring knife to make a shallow slit down one of the seams. Then, open the pod and remove the beans tucked inside.
Blanch: Bring a pot of water to a boil and add the beans. Blanch them for a quick 60 seconds for firm fava beans or 3-5 minutes for more tender beans.
Ice Bath: Immediately transfer the blanched beans to an ice bath for the same amount of time as the blanching. This stops the cooking process and preserves their bright green color.
Peel: Once cooled, peel the beans. Gently pinch each one between your thumb and forefinger to remove the outer skin to reveal the tender, bright green bean inside.
Cooking Options
Sautéing: For a quick side dish, sauté the peeled beans in a pan with a bit of olive oil and your choice of seasonings for about 5-10 minutes.
Steaming: Steaming is another healthy option, similar to edamame. Steam the peeled beans for about 5-10 minutes until warm.
As Is: Leave the beans as-is after blanching them, and add them to salads, soups, stews, or sauces. You can even try making fresh fava bean hummus!