Fava Beans
Fresh fava beans with their distinctive buttery flavor, a spring delicacy worth the shelling effort.
Storage
Store pods in a plastic bag in the crisper drawer. Once shelled, use beans quickly. For longer storage, blanch shelled beans and freeze.
Shelf Life
10–14 days in pods, 3–5 days once shelled. Our fresh favas last twice as long as grocery store beans.
Flavor & Texture
Buttery, nutty, and slightly sweet with a creamy texture. Young beans are tender and mild, while mature beans develop a more robust, earthy flavor—similar to lima beans but richer.
Prep Tips
You have to shell them twice: once from the outer pod, and again from each bean's individual jacket. It's a pain, but I promise it's worth it. Some people say small beans can be eaten with skins on—I've never been pleased when I tried.
How to Use It
- Snack on them raw
- Blitzed into falafel
- Sautéed with spring vegetables
- Tossed with pasta and pecorino
- Added to risottos and grain salads
- Braised with artichokes
- Mashed on toast with mint and ricotta
Tastes Great With
Mint, dill, lemon, pecorino, ricotta, bacon, spring onions, peas, artichokes, garlic, olive oil
Watch Out For
Pods are not edible. The double-shelling process takes time but transforms the beans. Some people of Mediterranean or African descent may have a genetic condition (favism) that makes fava beans harmful—check family history if concerned.
Fun Fact
Fava beans are one of the oldest cultivated crops, dating back to 6000 BCE. They were so important to ancient Egyptians that they were found in tombs, ensuring the dead had food in the afterlife.