Fava Beans

Also known as broad beans, fava beans are grown and eaten all over central and southern Italy. I saw several generations of Sicilian families sitting together, talking and shelling peas and fava beans, then stuffing them into freezer bags. In some cases the women collect the favas when they have dried on the plant, shell them, and leave them to dry longer. If they shell fresh favas, they often freeze them with their interior skins still on and peel them when they are ready to use them. All but the youngest fava beans must be peeled before they are cooked. To ease this arduous task, bring a pot of water to the boil, plunge in the favas and leave them very briefly, then drain; the fava skins should slip off easily.