A mediterranean crop that has a very long history of cultivation. These legumes are typically shelled, then parboiled, then shelled again, getting at the bright green, silky-smooth bean on the inside. Quite the labor for quite a nutritious treat! BUT, the second shelling or removal of the skin around each bean is not necessary depending on your texture sensitivities and what you are making.
Fava beans can be prepared in a variety of ways, including boiling, steaming, roasting, and sautéing. They can be used in a variety of dishes, such as pasta sauces, soups, stews, and salads. They can also be paired with lemon juice, garlic, and mint, pureed and used as a dip or spread. YUM!