Also known as broad beans, the Fava bean is one of the earliest cultivated members of the Fabaceae family (along with chickpeas!). The Fava is harvested in the spring and then either cooked fresh or dried. Our Fava beans are already peeled, which means they'll cook a little faster. Fava beans are buttery in texture and have a slightly nutty flavor.
Try them in Ful Medames, an Egyptian dish of Fava beans stewed with spices, or in salads, soups, or pureed in dips.
Net Wt. 16 oz (452 gms).
Soak fava beans in water to cover for 8 hours or overnight. Drain, then put in a large pot with water covering at least 2 inches. Bring to a boil, then cover and lower the heat to a simmer. Cook for about 1 to 1 1/2 hours, or until tender.