Fava beans

IMG_2049Fava beans are in season! I don’t know why I love these so much as they are a bit of a pain to deal with. But the end result is so worth it. So fresh and creamy, tastes just like spring should.

We have tried to grow fava beans in our garden, but have only had one successful season. This year we have ONE bean pod growing so far…image

Thankfully these were in my CSA box this past week.

IMG_2051First you peel off the tough outer pods, and get big beans inside. Boil these for about 7-10 minutes, depending on if you are planning on cooking them additionally later, and how soft you want them to be. For me, 8 minutes was long enough to soften them up, but they still had a nice al dente bite to them. Let them cool, and peel away the waxy light green covering.

IMG_2052You end up with this beautiful bowl of favas. I like to keep things simple so that you can still taste them.

IMG_2054I tossed these with a lemon olive oil, lemon juice, lemon zest, fresh mint, and salt and pepper. At this point you can eat them as is, mash them up a bit to spread on toast, toss with pasta, you name it!

IMG_2055I added some cooked farro, and mixed the whole thing together for a satisfying side dish. This dish is good warm or cold.


Fava Bean and Farro Salad

  • Servings: 4 as a side
  • Difficulty: Medium
  • Print

1 bunch fava beans, approximately 16 pods
2 Tb lemon olive oil, or regular extra virgin olive oil will work well too
Zest of one lemon
Juice of half a lemon
1 cup cooked farro
2 Tb chopped mint
Salt and pepper


Peel all of the fava beans out of their pods. Boil the beans for 7-10 minutes, let cool, and peel off the waxy coating. Toss shelled fava beans with olive oil, lemon juice, lemon zest, salt, pepper, mint and farro. Serve warm or cold.


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Filed under cooking, Recipes, Side Dishes, Vegetable

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