Fava Beans

Vicia faba

Origin / Harvest:

• USA / September–October
• Canada / September–October
• China / October

Description & History

With their rich, meaty flavor, fava beans are famed for the versatility – flavorful enough to be the centerpiece yet versatile enough to be a side dish. Native to North African and the Mediterranean regions, fava beans have been found in some of the earliest–known human settlements.

Most often associated with Mediterranean and Middle–Eastern cuisines, the Chinese have also enjoyed them for more than 5,000 years. Fava beans are also known by an amazing variety of other names: Broad Beans, Windsor Beans, Horse Beans and even Pigeon Beans. By any name, considering their size and flavor, fava beans are a giant among beans.

Fava beans are large, slightly flattened beans that range in color from pale to light green.

Uses

With their starchy bold flavor, fava beans are wonderful in salads as well as puréed or mashed. A staple of Italian cooking, fava beans make superb dips and other appetizers, but they're also great in sauces, sautés, stews, pastas and risottos. Fried and seasoned fava beans are a popular snack food in Mexico, China, and Thailand.

Nutrition

Like all beans, fava beans are low in fat and high in protein and fiber. They are an excellent source of potassium, calcium, and iron. Packed with nutrients, beans have more calcium and iron per cup than three ounces of cooked meat but without the cholesterol and calories.

Fava Beans