How to Cook Fava Beans

Co-authored by Janice Tieperman

Fava beans are tasty on their own, or they can be used as a garnish or side for other delicious dishes. Typically, the beans are removed from the shell before being blanched, or boiled, which makes them much easier to enjoy. When it comes to fava beans, the sky’s the limit—you can cook blanched beans, or enjoy fava beans while they’re still in the pod. You also have the option of working with dried beans, which are a great ingredient for savory dishes. Play around with the ingredients you have on hand and see what you can come up with!

Ingredients

Sautéed Fava Beans

2 lb (0.91 kg) of fava beans
1 US tbsp (15 mL) of butter
1 tsp (4.9 mL) of olive oil
2 garlic cloves, minced
Salt and pepper, as a garnish

Grilled Fava Bean Pods

1 lb (0.45 kg) of fava beans, in the pod
2 US tbsp (30 mL) of extra-virgin olive oil
1 scallion, sliced crosswise
½ tsp (0.9 g) of crushed red pepper
Salt
Lemon wedges, as a garnish

Dried Fava Bean Stew

¹⁄₂ lb (0.23 kg) of fava beans, dried and shelled
¹⁄₂ c (120 mL) of extra-virgin olive oil
1 lb (0.45 kg) of bitter greens
Salt and pepper

Method 1

Method 1 of 4:

Prepping and Blanching Raw Beans

1
Pull and peel the top to “unzip” the pod. Look along the top of the fava bean pod to find a narrow, pointy section. Grab this section and pull it down, as though you’re unzippering a jacket. As you open the pod, you’ll see a string coming off the center.^{[1]
X
Research source}
- It may help to slide your finger down the pod so it opens all the way.^{[2]
  X
  Research source}
- Typically, 1 lb (0.45 kg) of fava beans equals about 1 cup (170 g) of fava beans. Keep this in mind if you’re following a recipe!
2
Take all the beans out of the pod. Gently pluck and set aside all the beans from inside the pod. Typically, fava bean pods tend to have 4-5 individual beans inside, which you can set aside in a separate bowl or container.^{[3]
X
Research source}

Advertisement
3
Salt and boil a medium-sized pot of water. Fill up a pot with water, adding in a spoonful or 2 of salt.^{[4]
X
Research source} Since you’re boiling the beans, the water needs to be very salty.^{[5]
X
Research source}
- There isn’t an exact amount of salt that you need to add—just enough that the water is salty to the taste.
4
Fill a separate bowl with ice water. Before you actually start blanching the fava beans, fill a separate bowl with cool water, along with a handful ice cubes. Double-check that the bowl is big enough to hold all the beans you plan on cooking!^{[6]
X
Research source}
- The ice water will help put a stop to the cooking process.
5
Boil the fava beans for 1 minute to cook them. Place the pot over high heat and wait for it to reach a boil. Once the water is visibly boiling, pour the individual beans into the hot water. Set a timer for 1 minute, so you don’t lose track of time.^{[7]
X
Research source}
- Some people find that 30 seconds is enough to blanche their beans. It’s up to you!^{[8]
  X
  Research source}
- Be careful not to burn yourself from steam and boiling water. Slowly pour the beans into the pot so the water won’t splash you accidentally. It may also help to use a pair of tongs.
6
Transfer the cooked beans to the ice water so they cool off. Turn off the heat and drain the leftover water out of the pot. Once the hot water is gone, pour the hot beans into the prepared bowl of ice water. At this point, wait a few minutes for the beans to cool down completely.^{[9]
X
Research source}
- Your beans should look green as they cool.
7
Squeeze each bean and open it with your nail. Hold a bean between your thumb and pointer finger and give it a good squeeze to apply some pressure to the skin. Pierce the skin with your thumbnail to free the bean from its waxy outer skin.^{[10]
X
Research source}
- You may notice that the skin comes off on its own in the ice water.^{[11]
  X
  Research source}
8
Serve the beans if you’re planning on eating them right away. Transfer the peeled beans to a bowl or serving dish if you’re planning on eating them plain, or using them in another recipe. Now that both the pod and skin are removed, your fava beans are ready to enjoy!^{[12]
X
Research source}
9
Store the cooked beans in the refrigerator or freezer. You can keep cooked fava beans in the refrigerator for up to a week by transferring them into a sealable plastic bag, then push out all the extra air. If you don’t want to eat the beans immediately, move the beans to sturdy, freezer-safe container, which will keep them fresh for a few months.^{[13]
X
Research source}
- It may help to label the bag so you remember when you cooked them.
- The freezer will keep your beans green, even if you don’t enjoy them immediately.

Method 2

Method 2 of 4:

Sauteeing the Beans

1
Heat up a skillet with garlic, oil, and butter for 1 minute. Pour 1 US tbsp (15 mL) of butter, 1 tsp (4.9 mL) of olive oil, and 2 minced garlic cloves into a large pan. Mix these ingredients together over medium heat, letting the garlic sautee in the mixture.^{[14]
X
Research source}
2
Cook and transfer the fava beans into the garlic mixture. Peel and blanche 1½ to 2 cups of fava beans and boil up to 3 minutes so they’re soft and easier to cook with. Once you’ve boiled the fava beans, cool them off in ice water so they’re no longer cooking. At this point, you can pour the cooked beans into the garlic mixture in the skillet.^{[15]
X
Research source}
- You can also frozen, pre-blanched beans for this.
3
Let the beans cook for 5 minutes. Set a timer for 5 minutes, stirring the beans in the hot oil and butter mixture as you wait. Once the timer is up, remove the beans from the skillet so they’re ready to serve.^{[16]
X
Research source}
- If your beans don’t look sautéed after 5 minutes, leave them in for another 2 minutes.
4
Garnish and serve the sautéed beans. Sprinkle a bit of salt and pepper on top of your beans to really bring out the flavor. At this point, you’ll be ready to serve and enjoy your cooked and sautéed fava beans!^{[17]
X
Research source}
- Typically, fava beans can last in the refrigerator for up to a week.^{[18]
  X
  Research source}

Method 3

Method 3 of 4:

Grilling Whole Pods

1
Mix the fava beans in a bowl with 2 US tbsp (30 mL) of olive oil. Pour 1 lb (0.45 kg) of rinse fava beans into a large bowl. Mix in 2 US tbsp (30 mL) of olive oil, so they’ll be ready to toss on the grill.^{[19]
X
Research source}
- If you don’t have a grill, you can roast your fava bean pods in the oven for 10 minutes at 425 °F (218 °C).^{[20]
  X
  Research source}
2
Set your grill to a high heat setting. Whether you have a gas or charcoal grill, you’ll want the grill top to be very hot once you start cooking. Set a custom temperature if you’re using a gas grill, or continue monitoring your charcoal grill until it’s extremely hot.^{[21]
X
Research source}
3
Spread your oil-coated fava beans over the grill. Use tongs or a separate utensil to place the fava beans on the grill top. Try to separate them so none of the pods are overlapping, which will help them cook evenly.^{[22]
X
Research source}
- You can always cook the beans in shifts, if you need to.
4
Flip the beans until they’re a bit charred on some parts of the pod. Leave the beans on the grill for several minutes, using a grill spatula or other utensil to flip the pods over once in a while. Check for charred spots on the surface of the pods, which means that they’re ready to remove from the grill.^{[23]
X
Research source}
5
Remove the pods and mix them with red pepper, chopped scallion, and salt. Transfer the grilled pods into a large bowl, adding in a chopped scallion and ½ tsp (0.9 g) of crushed red pepper for garnish, along with a pinch of salt. Move the seasoned pods on to a plate, along with some lemon wedges for garnish.^{[24]
X
Research source}
- You can also use Chinese chile sauce instead of crushed red pepper, if needed.

Method 4

Method 4 of 4:

Boiling Dried Beans

1
Refrigerate the soaking beans overnight and remove the outer skin. Add ¹⁄₂ lb (0.23 kg) of dried and shelled fava beans into a large bowl, so they’ll be ready for soaking. Pour water over the dried beans, leaving 3 in (7.6 cm) of water on top. Move the beans into the refrigerator and let them soak overnight, or for at least 8 hours.^{[25]
X
Research source} Once the beans have had ample time to soak, peel off the outer skin from each bean.^{[26]
X
Research source}
- This process may be a bit time consuming, but it’ll make it easier to prepare your dish.
2
Transfer the peeled fava beans to a pot and cover them with water. Set a large, sturdy pot on your stovetop and add in the peeled fava beans. After you’ve done this, pour enough cold water into the pot to cover the beans completely, which will help with the cooking process.^{[27]
X
Research source}
3
Turn on the stovetop and wait for the beans to boil. Set the burner to a high temperature and put a lid on the pot, so the water and beans will boil more efficiently. Check on the beans periodically to see if they’re boiling, which means you’re ready to continue on with the recipe.^{[28]
X
Research source}
- As the water starts boiling, it may help to scoop out the foam with a slotted spoon.
4
Salt and cook the beans for 1 hour. Stir a pinch of salt into the pot, then set a time for 1 hour to let the peeled beans boil and cook thoroughly. Throughout this hour, stir the beans often to keep the mixture consistent. If too much water evaporates, pour in more cold water so your beans are completely covered as they cook.^{[29]
X
Research source}
5
Mash the beans in the last 10 minutes of boiling. Wait until there’s about 10 minutes left on your cooking timer, then grab a wooden spoon. Keep stirring the beans, using the spoon to mash them into a thick, clotted cream-like consistency.^{[30]
X
Research source}
- The texture of the mashed beans doesn’t have to be super consistent.
6
Stir in 1 c (240 mL) of olive oil and other seasonings. Pour in some olive oil, along with a pinch of salt and pepper for flavor. Mix these ingredients into the beans to help give your dish the consistency and taste that you’re looking for.^{[31]
X
Research source}
7
Cook 1 lb (0.45 kg) of bitter greens in boiling water. Grab your greens of choice, whether their dandelion greens, bitter greens, broccoli rabe, or watercress. Rinse off your greens before adding them into a separate pot of boiling water. Wait several minutes for the greens to cook, or until they’re soft and tender.^{[32]
X
Research source}
8
Drain and season the greens and serve them the beans. Transfer the greens to a colander, letting all the leftover water drip out. Mix the green with another 1 c (240 mL) of olive oil, along with a pinch of salt and pepper. Place a scoop of greens on a plate, along with a scoop of your cooked fava beans.^{[33]
X
Research source}
- Thick bread is a great side with this dish.

Community Q&A

Question

If I choose to oven-roast some fava beans from a can (instead of fresh or frozen), will your recipe need to be altered/adjusted in any way?

Hélène Fuchs

Community Answer

Canned fava beans are usually already cooked, while fresh or frozen fava beans are raw. Just adjust cooking time so they won't turn to mush. No other changes are necessary.

Warnings

If you take monoamine oxidase inhibitor medication, which is a type of antidepressant, check with your doctor before consuming fava beans. The beans can cause serious symptoms, like spikes in blood pressure, if you take this medicine.^{[36]
X
Research source}

⧼thumbs_response⧽
Helpful 0 Not Helpful 0
If you have a G6PD deficiency, or favism, eating fava beans can cause severe anemia.^{[37]
X
Research source}

⧼thumbs_response⧽
Helpful 0 Not Helpful 0