First things First: How to Cook and Shell Fresh Fava Beans

by Sara Ruch

Pull on the stem at the top of the pod to unzip the string down either side of the pod. Gently push the pod open and pop the beans out.
Cook the now shelled beans in a large saucepan of boiling water until just tender, about 3 to 5 minutes. Drain and submerge in icy cold water to preserve the bright green coloring and make peeling easier.
Using your thumbnail, slit the translucent skin covering the bean, peel off and discard.
You now have the basic peeled and shelled fava bean, ready to eat as a snack or go on to bigger and better recipes...

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Umbrian Fava Bean Stew

adapted from Antonella Santolini's "La Cucina Delle Regioni D'Italia: Umbria"
 

Ingredients

2 Tbl extra virgin olive oil
1/2 cup shelled, peeled fava beans
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 1/2 cups chopped Swiss chard leaves
1 1/2 cups peeled, seeded and chopped tomatoes
Salt, pepper

Directions

Cook oil, beans, onion, celery, carrot and chard over low heat in medium saucepan. When beans are quite tender, after about 45 minutes, add tomatoes and cook another 20 to 25 minutes. Season to taste with salt and pepper.
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Bissara (Fresh Fava Bean Dip)

 from theSeasonal Chef.com
 

Ingredients

2 pounds fresh fava beans, shelled, peeled if large
3 Tbl fresh lemon juice
5 Tbl extra-virgin olive oil
1/4 tsp salt
1/2 tsp ground cumin
2 tsp minced fresh flat-leaf parsley
pita wedges, sliced raw carrots, or crackers for serving
 

Directions

Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large.

In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth.

Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.

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Fava Bean Relish
 from theSeasonal Chef.com

Ingredients

1 1/2 Tbl Extra Virgin olive oil
8 ounces chopped andouille sausage (optional)
1 cup fresh fava beans
1/3 cup chopped onions
1/2 cup peeled, chopped plum (roma) tomatoes
1 clove garlic minced
1-2 Tbl chopped cilantro
salt & pepper to taste
 

Directions

Heat the oil in a large skillet. Add the sausage and sauté stirring for 2 minutes. Add the beans, onions, tomatoes, garlic and cilantro and sauté for 2 more minutes, stirring occasionally.  
Remove from heat and season to taste with salt and pepper. This is good with cheese dishes, as well as chicken and fish.