A hearty and healthy protein that’s versatile on the plate.

Known as the “broad bean,” the fava bean has a broad range of uses and nutritional qualities that make it a mighty addition to springtime cooking.

The bean is a species of vetch, a flowering plant in the pea and bean family. It’s a widely cultivated (and ancient) crop grown for human consumption and as a cover crop to prevent erosion. Favas hold a complex flavor and vibrant color, and they are highly nutritious.

One of the oldest domesticated foods, dubbed the “old world bean,” favas have impressive health benefits. Like most legumes, they are nutrient-dense, high in fiber and can help with weight loss, cholesterol, and blood pressure. Favas also contain a high amount of iron and are useful in addressing anemia. These attributes might explain why this bean is also called the “lucky bean” and was often placed on ceremonial altars. The mighty fava was lauded as the bean that sustained the Sicilian people during times of famine.

Eating Fava Beans

Favas can be eaten raw, cooked, or even dried, and their leaves are also edible. Their flavor is mild and can shift from buttery and nutty to lightly bitter and even sweet and vegetal, depending on where they’re grown and when they’re harvested. The bean’s bright green color adds a much-needed fresh element to cooked food and spring-like zest to heavier or fried dishes. Dried favas are similar to chickpeas in flavor and texture, and are excellent in creamy sauces and purées like hummus, which is sure to be the most popular dip at any springtime celebration.

Sought out by both chefs and home cooks, fava beans are a prized culinary delight with broad range. They do, however, require a little extra effort to prepare. The large, plush pods contain a vibrant, oval-shaped green bean, but the beans must first be plucked from their leathery shells and the outer membrane removed before consumption. This tedious task may be the reason these beans are not a household staple here in the United States and are somewhat uncommon on restaurant menus.

Fava Season

Favas hit their peak in spring and continue to produce well into summer when they shine after being infused with a smoky flavor after being grilled over charcoal. Try blanching and mashing them with garlic and olive oil or tossing them in lemon juice and fresh herbs to add to delicate pastas, salads, and wood-fired pizzas.

Perhaps the best way to enjoy them is by simply pan-searing them with a little oil, salt, and pepper.  Of course, pairing these verdant, tender gems “with a nice glass of chianti” à la Hannibal Lecter (liver optional) wouldn’t be the worst idea.