Fava beans, a rewarding cool-weather garden crop also called broad beans, have two lives. They’re delicious picked fresh and stripped from their bumpy green, inedible pods, then gently steamed, and served with butter. because the season progresses and therefore the pods have dried, remove the beans and allow them to dry completely during a warm, airy space. These are the beans we pull out on crisp fall days, soak, then boil up with bacon, onion, and perhaps jalapeños, cooking the mixture down with additions of ingredients and a touch of mustard just to the instant before the beans split and switch to mush.
Because they’re bigger and meatier than most shell beans, favas make a surprise addition to baked beans and other casseroles. Pureed, they’re a healthy and hearty base for creamed soups. They’re wonderful fresh, stir fried with greens and red bell pepper. Cooked dried favas, drained and run through a kitchen appliance , make an honest base for dips and bean burgers.
Fresh, young fava beans are an honest substitute in any recipe calling for lima beans.
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Picking fava beans for fresh eating: the sooner fresh fava beans are harvested, the sweeter their flavor. Also, young favas don’t have much of a skin to deal with . (If they are doing , blanch the fresh beans for a few minutes or more in boiling water, then cool and slide skin off with thumbs.)
Don’t let the pods get too gnarly before picking. Pods that are soft or show black color at their ends should be inspected. Break open the pod. If the white, fleece-like lining of the pod remains moist, the beans inside should be fine.
Drying fava beans: Allow pods to grow to maturity and yellow, 80-90 days in most areas. Pick before the pods grow black in particularly moist areas. Beans harvested like this may need longer out of the pod to dry.
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If no moisture is predicted , allow the pods to show black (the black color are often a symbol of mold or rot if conditions are particularly damp). Beans could also be completely dry and prepared for storage Dry slowly, if needed, on screens or cookie sheets during a space with low humidity and good air circulation. Food dehydrators work well as long because the heat is kept down.
The skin of the fava bean will show signs of wrinkling once beans are sufficiently dry.
Cooking dry fava beans: Soak beans until the skin loosens, one to 3 hours or more. Remove skins as possible (a time-consuming and not-easy task requiring sturdy thumbs). Cover with water during a pot and convey to a boil, then reduce heat to simmer. Cook uncovered for one to 2 hours until soft but not mushy.
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