Fava beans are loaded with selenium, zinc, copper, and potassium.
Fresh artichokes and fava beans take time to trim and shell, but they’re well worth the effort when you can find them at farmers’ markets in early summer. Frozen artichoke hearts and fava beans will also work in this recipe when the veggies are no longer in season. ...read more
This egg dish calls for fava beans. If you use canned fava beans, these must be drained before use. Fresh or frozen fava beans, Thai basil, flatbreads and drained yogurt are available at Iranian markets. Note: The recipe analysis does not include the bread. ...read more
Every spring I make at least one dish containing fava beans. They are labor-intensive because in addition to shelling them, they must be peeled after cooking. Their unique flavor, however, warrants the extra work at least once in the season. You can substitute other shelled beans ...read more
The smallest and most tender fava beans are available from early spring to early summer. As the beans mature, they lose some of their sweetness and become harder and starchier. Fava beans require a two-step preparation for cooking. First they are shucked from their pods, then the ...read more