All About Fava Beans

Fava beans are a spring vegetable (although they are harvested in the summer in cooler climates). Look for firm pods that feel soft or at least smooth on the side. (Fuller, more mature pods will have larger, starchier beans which can be tasty and even preferrable for stews or soups.)

Store fava beans loosely wrapped in plastic in the fridge for up to a week (depending on how fresh they are when you buy them).

Shelling fava beans is a wee bit of a production, but don't let that stop you from enjoying them! See how to shell (and double shell) favas with this step-by-step guide.

Wait, wait! You don't need to shell fava beans - you can cook them slowly in a bit of liquid to tenderize the pods and make the whole thing edible.

There is usually just a brief window of opportunity to make this corn and fava bean risotto – the very end of spring turned first glimpse of summer, when, if you’re lucky, both fava beans and sweet corn are available.

This soup couldn't be more simple – fava beans and cream, pretty much. It has a luscious texture (as much from the pureed fava beans as from the cream) and rich taste (ditto) that comes alive with a sprinkle of minced chives on top.

Favas are double-shelled and tossed with farro - whole wheat kernels – in a light lemony dressing and plenty of other spring vegetables – asparagus, peas, and scallions – along with fresh herbs in this hearty and healthful spring salad.

This simple salad is a wonderful way to enjoy the fresh, spring flavor of fava beans. Fava beans and fresh pecorino cheese are a classic Italian preparation. Be sure to serve it by itself (maybe with a bit of bread) as a first course where the fava beans (and all the work that went into shelling them) can shine.

This easy recipe makes the most of the small amount of beans you can glean from the pods. Add these favas to a salad or an antipasto platter.

Fava beans, garden peas, snap peas, and spring onions cooked with large pearl couscous and topped with a spring onion-lemon relish and feta cheese makes an easy spring vegetable couscous. Serve as a side dish, a light main course, or let it cool and serve as a pasta salad.

A small number of fava beans really shine in this rich, creamy spring dish.