Cookbook:Fava Bean
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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 edit
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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 edit
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| Broad Beans | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
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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.