Finally, a simple delicious Fava Bean recipe! I have been popping out fava beans almost everyday for three weeks. We have never grown these before and were excited and nervous at the prospect. The kids in my Spring Cooking/Farm class each planted a seed and each seed produced dozens of pods. Each pod produced at least four beans, so do the math. We have alot of fava beans! Here are the kids (with my hubby) actually planting the 1″ dried beans!
The fun part is that my Kids Cooking Classes start up again in a few weeks and we will be preparing the very same beans that they planted. A great way to show them full circle progress. I know it will be the first time for most of them to even try these delicate, rich, flavorful beans. I cannot wait to hear what they think.
Above is a picture of what the fava beans look like when they are growing. You can hardly see the long green pods that come out of the tall stalks. They get 6-10 inches long!
I have found that once you remove the bean from the pod, it’s best to blanch the beans in boiling water for 30 seconds. Then, drop them into a colander and immediately into an ice bath (a bowl of water with some ice) to stop the cooking process. Then you can easily pop out the beans and use them in pasta (as seen below), soups, spreads or just on their own.
Below is one of my most favorite ways to use fava beans (also known as Broad Beans). The beans are very rich, so a little goes a long way. Enjoy!
Fave Bean Pasta with Feta & Mint
- 3/4 pound cooked spaghetti
- 1/4 cup olive oil
- 2 tbls butter
- 1 shallot – minced
- 1 garlic clove – minced
- 1/4 cup white wine or cooking wine (optional)
- 40 shelled and blanched fava beans
- 1 cup diced mushrooms
- 1/4 cup crumbled feta cheese
- 1 handful basil leaves – chopped
- 1 handful mint leaves – chopped