Fava (Dried Broad Bean)

What Is Fava?

Fava is the hulled interior of the dried broad bean (Vicia faba); it is also the name of the classic cold meze made by boiling and mashing these beans. It is a traditional legume and meze of Aegean and Mediterranean cuisine.

Dried broad beans are fresh broad beans that have matured and been dried; their yellowish centers soften into a purée when boiled. Once cooled, the purée sets to a sliceable consistency and is served as a meze with olive oil and lemon.

Fava Nutrition

Dried broad beans contain approximately 341 kcal of energy per 100 g, are very high in protein (~26 g), and contain substantial amounts of fiber and iron; the values are approximate and based on a similar dried broad bean profile. They are a legume rich in plant protein and fiber.

What Are the Benefits of Fava?

With its high plant protein, fiber, and iron content, fava can be considered part of a balanced diet. However, broad beans are known to cause serious problems in people with G6PD enzyme deficiency (favism); those affected should avoid broad beans and consult a health professional.

This information is general; fava is a food and does not replace medical treatment.

How to Choose Fava (Dried Broad Beans)

Good-quality dried, shelled broad beans are uniform in size, yellowish cream in color, free of wormholes, and have few broken beans. Discard beans that are darkened or infested with insects.

• The beans should be uniformly large and yellowish cream in color.
• There should be no insect holes, worms, or mold.
• Shelled broad beans are more convenient for making fava.

How to Store Fava (Dried Broad Beans)

Store dried broad beans for a long time in a sealed jar in a cool, dry, dark place; protect them from moisture and check periodically for insect infestation. Cooked fava keeps in the refrigerator for a few days.

Using Fava in the Kitchen

Dried broad beans are most often used to make fava meze; they are also used in soups and other broad bean dishes. Boiled and mashed beans form the base of cold fava meze, flavored with dill and onion.

How to Make Fava Meze

Soak shelled broad beans overnight, then boil them with onion and a little sugar until soft and falling apart, and mash them. Whisk with olive oil, pour into a dish, and once cooled, slice and serve with olive oil, lemon, and dill.

How to Soak Dried Broad Beans

Soak dried broad beans in plenty of cold water for at least several hours, preferably overnight; this shortens the cooking time and improves their texture. Discard the soaking water and boil the beans in fresh water.

Which Recipes Use Fava?

Fava meze with olive oil, dill fava, broad bean soup, and fava wraps are among the best-known uses.

Frequently Asked Questions

Why should people with favism be careful about fava?

Broad beans can damage red blood cells in people with inherited G6PD enzyme deficiency (favism); those affected are advised to avoid broad beans and consult a health professional.

Why is fava served cold?

When boiled and mashed broad beans cool, the purée sets into a sliceable texture; that is why fava is traditionally served as a cold meze.

What is the difference between shelled dried and fresh broad beans?

Fresh broad beans are eaten as a green vegetable in their season; shelled dried broad beans are mature, dried beans with their skins removed, used in fava and soups.

Why is lemon added to fava?

Adding plenty of lemon at serving balances the dense, starchy flavor of fava and adds freshness; it is a traditional touch.

Can fava be frozen?

Cooked fava purée can be frozen; after thawing, stir it gently and adjust its consistency again with olive oil before serving.