Cookbook:Fava Bean

Fava Bean

Cookbook | Recipes | Ingredients

Fava beans, also faba beans, ful, horse beans, are strong flavoured beans with tough hulls. Large fava beans are often called broad beans in English-speaking countries.

Fava beans are much used in Mediterranean, Middle Eastern, and Asian cuisines, and also feature in other cuisines.

Fava beans can be bought in the following forms:

• Green, in the pod
• Green, shelled and frozen
• Dried, shelled
• Dried, shelled and hulled, often also split

Recipes with fava beans

• Hummus
• Falafel

Fava Bean

Cookbook | Recipes | Ingredients

Broad beans are large fava beans, common in English, Chinese, Mediterranean, and Middle Eastern cuisines. They are eaten green in England and either green or dried elsewhere.

Seasonality

Seasonality tables | Autumn | Winter | Spring | Summer | All year
Broad Beans	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec
Northern hemisphere
Southern hemisphere

Broad bean plants started under glass or over-wintered in a protected location are ready for harvest in mid-spring. For normal crops the season starts at the end of spring and lasts through the summer. As the season progresses the beans grow larger and tougher and become encased in a thick outer skin, which is usually removed before cooking.

Out of season, green broad beans are usually available jarred, canned, or frozen.

Recipes

• Fresh Broadbeans Salad
• Habas con Jamon