Fava Beans

What Are Fava Beans?

Fava beans (Vicia faba) are one of the world's oldest cultivated legumes, known for their large, flat seeds. In Turkey, in their fresh form they are considered a herald of spring; once matured and dried, they become a legume that can be eaten year-round.

Fresh fava beans are shelled from their outer pod (fava pod) and the inner seed skin before eating; in dried fava beans, the inner skin is usually also peeled to reduce bitterness.

Nutritional Values of Fava Beans

100 grams of boiled dried fava beans contain approximately 110 kcal, 7.6 g plant-based protein, and 5.4 g fiber. They are also rich in iron and folate.

What Are the Benefits of Fava Beans?

A source of plant protein and fiber, fava beans are a light option in fresh-vegetable season as part of a balanced diet. Their folate content contributes to them traditionally being considered valuable among foods consumed especially in spring months.

This information is general; fava beans are a food, not a substitute for medical treatment. People with favism (G6PD deficiency) must consult their doctor before consuming fava beans.

How to Choose Fava Beans?

For fresh fava beans, the firmness and vividness of color of the pod are sought; for dried fava beans, the wholeness and color of the seeds matter.

• Fresh fava bean pods should be bright green and make a crisp sound when broken.
• If the seeds inside the pod are still small, the fava beans are more tender and sweeter.
• In dried fava beans, the proportion of broken seeds and dust should be low.

How to Store Fava Beans?

Fresh fava beans stay fresh in the refrigerator in a perforated bag for 4-5 days; shelled from their pods and frozen, they can be stored for months. Dried fava beans do not spoil for up to 1 year in a closed container in a cool, dark cupboard.

Using Fava Beans in the Kitchen

Fresh fava beans are used in olive-oil dishes, dried fava beans in soup and paste-consistency recipes. Both forms pair well with dill.

How to Make Fava Beans in Olive Oil?

Shelled fresh fava beans are cooked with onion, olive oil, and a little water over low heat for 20-25 minutes; dill and lemon are added on top and served cold.

How to Make Fava Bean Puree?

Boiled dried fava beans with the inner skin peeled are pureed with garlic, olive oil, and lemon juice. Served as a meze with mint and red pepper flakes.

Which Recipes Use Fava Beans?

Fava beans in olive oil, fava bean puree, fava bean stew with meat, and rice with fava beans are among the most loved recipes.

Frequently Asked Questions

Can fava beans be eaten raw?

Very tender fresh fava beans, once the inner skin is peeled, can also be eaten raw; however, ripened seeds are recommended to be cooked since they become harder and more bitter.

What are fava beans good for?

They are rich in plant protein, fiber, and folate; valuable as part of a balanced diet. They are a food; they do not claim to cure any disease.

Why do fava beans taste bitter?

As the seed matures, its inner skin thickens and takes on a slightly bitter taste; that is why peeling the inner skin of mature seeds is recommended.

Can everyone eat fava beans?

In people with G6PD enzyme deficiency (favism), fava beans can cause a serious reaction; such people must consult their doctor before consuming fava beans.

Are fresh and dried fava beans cooked the same way?

No; fresh fava beans cook quickly (20-25 minutes), while dried fava beans must first be soaked and then boiled for 40-60 minutes.