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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.
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