Fava (Dried Broad Bean)

What Is Fava?

Fava is the peeled, outer-shell-removed inner part of dried broad beans (Vicia faba); it's also the name of the classic cold meze made by boiling and mashing these beans. It's a deep-rooted legume and meze of Aegean and Mediterranean cuisine.

Dried broad bean is the ripened and dried form of fresh broad bean; its yellowish interior softens into a purée when boiled. This purée takes on a sliceable consistency when it cools, and is served as a meze with olive oil and lemon.

Nutritional Values of Fava

Dried broad bean contains approximately 341 kcal of energy per 100 grams, very high protein (~26 g), and high fiber and iron; values are given approximately from a similar dried broad bean profile. It's 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, it's known that broad beans can cause serious problems in people with G6PD enzyme deficiency (favism); it's important for these individuals to avoid broad beans and consult a health professional.

This information is general; fava is a food, not a substitute for medical treatment.

How to Choose Fava (Dried Broad Beans)?

Quality dried peeled broad beans are a product with evenly sized grains, a yellowish-cream color, no worm holes, and a low proportion of broken pieces. Darkened or wormy grains should be picked out.

• Grains should be evenly large, yellowish-cream colored
• There should be no insect holes, worms, or mold
• Peeled (shell-removed) broad beans are more convenient for fava

How to Store Fava (Dried Broad Beans)?

Dried broad beans are stored for a long time in a sealed jar in a cool, dry, and dark place; they should be protected from moisture and checked periodically for infestation. Boiled fava keeps for a few days in the refrigerator.

Using Fava in the Kitchen

Dried broad beans are most often used in fava meze; they're also used in soups and broad bean dishes. Boiled and mashed broad beans form the base of the cold fava meze; it's flavored with dill and onion.

How Is Fava Meze Made?

Peeled broad beans, soaked overnight, are boiled with onion and a bit of sugar until they soften and fall apart, then mashed; whisked with olive oil and poured into a container, they're sliced once cooled and served with olive oil, lemon, and dill.

How Are Dried Broad Beans Soaked?

Dried broad beans are soaked in plenty of cold water for at least a few hours, preferably overnight; this both shortens the cooking time and improves their texture. The soaking water is drained and they're boiled in fresh water.

Which Recipes Use Fava?

Olive-oil fava meze, fava with dill, broad bean soup, and fava wrap are its best-known uses.

Frequently Asked Questions

Why does fava require caution regarding favism?

Broad beans can cause damage to red blood cells in people with the hereditary G6PD enzyme deficiency (favism); it's recommended that these individuals avoid broad beans and consult a health professional.

Why is fava served cold?

The boiled and mashed broad bean purée gels into a sliceable consistency when it cools; that's why fava is traditionally served as a cold meze.

What is the difference between peeled broad beans and fresh broad beans?

Fresh broad bean is a vegetable eaten with its green pod in season; peeled (dried) broad bean is a ripened, dried, shell-removed grain used in fava and soups.

Why is fava dressed with lemon?

Adding plenty of lemon at serving time balances fava's dense-starchy taste and gives it freshness; this is a traditional touch.

Can fava be frozen?

Boiled fava purée can be frozen; after thawing, it's lightly stirred and brought back to consistency with olive oil before serving.