Beans, Fava

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Also called broad bean. Unlike most of our common beans, which originated in the Western Hemisphere, favas are Old World beans. The large pods hold four to six beans in a soft, white lining. The flat beans slightly resemble limas, but they are not as starchy. Flavor is subtle and nutlike.
  • Evaluation: Select small to medium pods that are fresh green in color, not overly large. Yellowing pods may be too mature. Some spots on pods is normal.
  • Preparation: Preparation is labor-intensive. Shell the beans, parboil, then peel off skins or husks (Figure 10.5).
  • Percentage Yield: 15–20%