Fava beans

Fava beans

The fava bean, also known as the broad bean, is a large, green leguminous vegetable believed to have a long history of cultivation in Old World agriculture. Because fava beans are good at fixing nitrogen in the soil, farmers often use them as a cover crop (a crop planted to replenish soil nutrients, increase fertility, and manage pests and weeds) to rotate in between plantings of other crops, particularly during the winter.

Fava beans are available both fresh and dried. When buying fresh, seek out young, tender fava beans with bright green pods in the springtime. The beans must first be shucked to remove their thick pods, then blanched to peel the tough skins surrounding each individual bean. Favas bring a rich texture and flavor to dips, salads, and soups.

In Season

March, April, May, June, July

Recipes with Fava beans

Fava Bean and English Pea Panzanella

Elianna Friedman, CUESA’s Market Chef

Whole Grilled Fava Beans

Louisa Shafia, The New Persian Kitchen

Fresh Fava Bean Crostini

Hoss Zaré, Zaré at Fly Trap

Fava Bean and English Pea Ravioli

Ben de Vries, Luella

Articles about Fava beans

June 10, 2011

Spring's Last Gasp: Recipes

The fleeting fruits and vegetables of spring and early summer “keeps things exciting,” Locavore blogger Kimberly Hasselbrink of The Year in Food. She shares some recipes with CUESA.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »