Fava beans (or “broad beans”) resemble very large lima beans. Fresh fava beans make a brief appearance each spring. They’re not much to look at and time-consuming to prepare, but favas are are particularly prized in Italy, where they enjoy almost a cult following. In light of their worldwide popularity, it’s a little surprising that fresh fava beans don’t enjoy a similar status in this country.
Fresh baby fava beans have a delicate yet distinctively earthy flavor, with hints of herbs and nuts. Silky-smooth in texture, they almost melt in your mouth. Baby favas need little adornment and barely any cooking. Older, more mature beans need additional cooking after peeling and are usually added to soups or stews, or cooked with garlic and olive oil for a purée.
If the thought of all that shelling, blanching and slipping of skins makes you groan, try one of our delicious fava bean recipes — we think you’ll agree that the delicious flavor of favas is worth the work!
Why choose organic?
Choose organic whenever you can to help keep the residues of conventional agricultural pesticides and fertilizers out of your food. Organic produce is grown without toxic synthetic pesticides and fertilizers, using sustainable farming methods that protect the environment and help keep pesticides out of our soil, air, water and food supply. Organic food is the healthiest choice for people and the planet — and we think it tastes better, too!
How to select and store fava beans
Tips for using fava beans