15+ Fava Bean Recipes (+ Produce Guide)

Fava beans are a species of flowering plant in the pea and bean family.  The pods are very large with anywhere from 3-8 beans per pod.

Fava beans were widely cultivated in ancient civilizations and were a major food in the Mediterranean, especially for the Greeks and Romans.

The plants are very hardy and grow well even in harsh climates. The plants are often used as a cover crop to prevent erosion because they fix nitrogen in the soil. This makes them a great addition to your garden!

Fava beans are tender and delicate, much like peas, making them perfect for salads, spreads, pastas and so much more!

Fava beans are also known as broad beans. The Italian word for “fava” means broad bean.

Growing fava beans is very easy! I’ve grown them in my garden for years with great success. I plant the seeds in late September or October and harvest the beans from as early as March to mid-summer.

The seeds should be planted in full sun and in nutrient rich soil. I plant my seeds in the ground with a bit of plant food or garden mix about 1-2″ deep and about 6 inches apart. Cover the seeds completely and water thoroughly.

Fava bean plants grow from 2-5 feet tall, and need a trellis or some type of support. I have a fence that runs behind the plants, which I use to tie the plants up as they grow or clip them using garden clips. The plants may also be grown in raised beds, just make sure there is a trellis to provide support.

I water the plants about every other day for 10 minutes per day on a drip system. All in all, they’re very low maintenance plants!

Fava Beans should be harvested when the pods are about 6-8 inches long or about 1″ wide.

Fava beans are nutrient-dense powerhouses!  They’re rich in vitamins and minerals such as magnesium, iron, potassium, copper, phosphorous and vitamin B1.

They provide a lean source of protein and contain no saturated fat or cholesterol. They’re also a great source of folate and dietary fiber.

When selecting fava beans, make sure the pods are heavy, bright green and free of bruising. The beans should be plump but not bulging.

The beans should be stored in the pod in a plastic bag in the crisper for 5-7 days. Once the beans are shelled, eat raw or cook within 3 days.

I’ve shelled and frozen my fava beans uncooked with the protective skin still intact for months and they’re still amazing! They’re not as bright green as they are when they’re fresh, but they’re just as delicious.

I’ve also cooked them and removed them from the protective skin and frozen them as well. Just thaw and add to your dishes!

Cooking and prepping fava beans is a labor of love as it is a bit time consuming, but they cook up very quickly and can be made in advance. Refer to my post on How To Cook Fava Beans for a step by step guide and handy video to make things even easier.

Yes, you can use fresh lima beans in place of fava beans if you can’t find them in your area. Peas and edamame would also be great substitutes