How To Cook Fava Beans (Fresh or Dried)
Learn how to cook fava beans with this comprehensive guide! We’re covering the essentials of fava beans, how to select them, preparation, and post-cooking storage. Plus, we've included bonus tips on cooking dried fava beans that we've learned after developing tons of recipes using this legume.
Servings: 1 serving
Ingredients
- 1 pound fava beans fresh
- water as needed for boiling and chilling
- 1 tsp salt for seasoning water
- ice for chilling
Instructions
- 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!
Video
Notes
Storage: Keep cooked beans in an airtight container in the fridge for up to a week. Or, freeze peeled beans in a single layer before transferring them to a freezer bag for long-term storage. Remember to label the bag for reference!
