How-To Cook and Roast Fava Beans

by Mary Papoulias-Platis

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Fava beans may be new to you because they are derived from Europe and have a very short late winter season in the garden. Recently, I have seen them gain popularity here in the states and are now available in your markets. Below is a picture of my fava crop maturing in my garden box this month. They do need space to spread out which takes up half of my planter box. If you have a small area around your home they also do well in the ground. Every winter season I plant two varieties, a common local variety and one Italian version.  Do not miss the blossom period, they produce lovely white and black flowers that will delight you! Interesting to me is their strange growth pattern as they tend to grow upward on the stock and usually in groups of fours. Add this bean to your garden and try the easy cooking method of roasting for a rustic but fresh taste.

garden favas2

They are commonly used in soups, stews, and salads. But you need to prepare them depending on their freshness and time picked.

Their nutritional value of Fava Beans 
  • Great source of nutritional benefits such as fiber,  low-fat protein, and no cholesterol.
  • Included in these beans is 44 percent of your daily value in folate. (2,ooo calorie diet).
  • Also nutrient based in potassium, calcium, manganese and phosphorus.


fava flower

Fava blooms pop out early Spring and are so strikingly beautiful with their black and white blossoms. But, as they mature and grown up to 4 feet tall plus, once they have four or five blossoms on the stalk you must pinch off the top of the stalk and blossom, to promote the bean growth.

Preparing fava beans:

Step One: Picking  young favas will be easier to prepare. Selecting older beans will be a  few more steps.

Step Two: Young  favas can be left in their pod and roasted in the oven and eaten as is. Or they can be shelled and added to soups and stews as is.

Step Three: You can shell the beans (younger or older) and blanch them in boiling water for 4 minutes and remove the outer skin and add them to any dish.

blanched favas


Place the fava beans in boiling water for 1 minutes and rinse with cold water. As this point you can peel away the skins.

peeled favas

As you can see, the larger beans do need to be peeled. They have a much tougher skin. But young beans can be eaten as is, or peeled for that clear green color.

Roasted Fava Beans

Preheat your oven to 400 degrees.

Wash whole young pods and pat dry. Pace on a lined sheet pan in a single layer.

Drizzle extra virgin olive oil on top, and sprinkle with salt and pepper.

Roast for 15-20 minutes until browned.

Serve warm on a platter.

Can be used as an appetizer with bread, cheese, and cold cuts.

How-To Cook Fava Beans





© 2014 – 2019, Mary Papoulias-Platis. All rights reserved.

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