beans , broad beans , fava, 1 kg pack

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  • Fava bean pods are thick with a cottony interior encapsulating 2 to 7 large lemon lime-colored beans. While the fava pods are considered inedible, the beans are tender, with a sweet, mildly grassy flavor reflective of spring. The beans are like a lima bean, plump and curvaceous. The bean's skin is thick, and their texture can range from starchy to creamy depending on how young they are and how they are prepared.

  • Fresh Fava beans are often prepared with other spring vegetables, such as peas, asparagus, and morel mushrooms. Their mild flavor and unique texture add character to salads and soups. Fresh fava beans can be pureed into spreads and served as appetizers. Pair with fresh herbs, sheep's milk cheeses, citrus, pasta, cream, young greens such as spinach and pea tendrils, lamb, and seafood. And you can use the beans to make falafel, bread, ful mudammas, and fried egg.

  • Fresh, unshelled Fava beans will keep up to 10 days when stored in a container in the refrigerator. Once shelled, the beans should be immediately consumed for the best quality and flavor but keep up to 3 days in the fridge. Fava beans can also be frozen for up to one month.

  • Ful Medames


    0.79 kilograms fava beans
    425 grams chickpeas
    1 teaspoon cumin
    1/2 teaspoon kosher salt
    118 milliliters extra virgin olive oil
    59 milliliters lemon juice
    30 grams chopped parsley
    4 garlic cloves (crushed)
    1 tablespoon chopped jalapenos


    1. Pour the fava beans and the chickpeas together into a colander to drain. Rinse the beans in cold water.
    2. Transfer the rinsed, drained beans to a medium saucepan over medium heat, and add 1 and a half cups of cold water. Season with cumin and kosher salt.
    3. Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 20 minutes until most of the water is absorbed, smashing occasionally with the back of a wooden spoon to get the desired consistency.
    4. Meanwhile, combine all the ingredients for the sauce in a small bowl.
    5. When the beans and chickpeas are done cooking, serve the sauce on top or next to the ful medames. You can have stir half the sauce with the bean mixture and serve the other half on the side.
    6. Serve with fresh parsley on top along with warm pita, tomatoes, and radishes.