Fava beans are a springtime treat! Similar to a pea, but larger, with a delicate buttery taste, favas lend themselves to a variety of dishes, from salads and pastas to soups and stews. The farmers market is a great source for the freshest favas—look for unblemished, plump, and elongated pods.
Preparing favas is a bit time-consuming, but well worth the effort. First, pop open the outer pod to release the large, flat inner beans. Give these beans a blanch, then refresh them in an ice bath to loosen the tough outer skin. Use your nail to poke a hole in the dimple of the bean and slip out the tender, bright green fava.
The beans can be placed in an airtight container and stored in the refrigerator for up to five days, or they can be frozen for later use. Below, we’ve rounded up a few of our favorite recipes that really show off the beauty of favas!
Flatbread with Fava Beans, Cucumbers, and Burrata
Tender favas, creamy burrata, and pickled cucumbers unite in this savory flatbread from Bon Appétit. A layer of garlic naan is the starting point for the fava mash and cheese, followed by a pinch of sesame seeds and a few leaves of fresh basil to complete the dish. In true Italian style, enjoy favas with a glass of sparkling Prosecco.
Sautéed Fava Beans
Favas grab the spotlight in this warm, lemony side dish from Feasting at Home. The dish is finished off with some shaved, salty ricotta salata. Mint adds a cool sweetness and a spot of freshness. Serve it alone, toss it with pasta, or stir it into risotto for a main meal.
Cacio e Pepe with Peas and Favas
Pasta with sharp pecorino is an instant score, but once you add vibrant fresh peas and favas, you have a home run! Don’t skimp on the black pepper, which makes it a traditional Cacio e Pepe. If you blanch the peas and favas ahead of time and keep refrigerated until ready to use, this New York Times Cooking recipe can be ready in 35 minutes.
Fava Bean and Cauliflower Risotto
This Food & Wine risotto, made from a harmonious blend of fava beans and cauliflower, is silky perfection. The aromatic onion, garlic, and white wine simmer with the rice, while the veggies are stirred in at the end to maintain their sweetness and vibrant green color. Get a head start on this recipe by completing the first few steps in advance, then finish it off closer to serving.
Raw Pea, Asparagus, and Fava Bean Salad with Herbs and Pecorino
Take spring’s most seasonal bounty—buttery favas, sweet peas, and crunchy asparagus—and use it to assemble this vibrant raw salad from Food 52. A simple vinaigrette dresses it up, and copious amounts of fresh herbs (2½ cups of them!) partnered with pecorino cheese makes this a gorgeous and healthy starter course or side.
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