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Fava Beans

Specialty

Description
Quite sophisticated for a bean per se and considered a culinary luxury by its true fans and chefs, five to seven fava beans are encased in a large green pod that is definitely not edible. Even though the pod is smooth skinned and soft, it is tough and must be peeled away and discarded.

Grow Region


Storage Temperature
To prepare, remove skin from beans. To shell, cut off tips from pods; press open seams. Pull out beans; remove little stems as necessary. Drop beans into boiling salted water; boil only thirty seconds. If cooked longer than one minute, skinned beans may get mushy. Drain; chill in ice water. Slit skin of cooled beans with fingernail or small paring knife; slip out beans carefully to prevent damage. Use as desired. To store, spread beans in a wide dish; keep only a few days as they are perishable. Freeze shelled, blanched or skinned beans. Fava beans may be sprouted; use sprouts as a vegetable.

Availability

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

Nutritional Facts

Low in calories, one cup contains about 80 calories. High in fiber, protein and iron, fava beans are a good source of vitamin A, vitamin C and potassium plus provide modest amounts of the B vitamins. Eating five daily servings of vegetables and fruits lowers the chances of cancer. A recent study found that eating nine or ten daily servings of vegetables and fruits, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.