How To Cook Fava Beans is a step-by-step tutorial on the process involved in cooking fava beans. They're tender, creamy, and one of spring's finest offerings!
Pull back on the tip of the pod, and "unzip" it, opening the pod and removing the beans. Alternately, you can use the tip of a paring knife to gently open the pod along the seam, being careful not to cut the beans. You will have roughly one cup of fava beans after shelling.
Fill a medium saucepan with water and bring to a boil, and fill a small bowl with ice water and set aside. Add about a teaspoon of salt to the water, and add the fava beans. Turn down the heat and simmer at a gentle boil for 1 minute. Drain immediately and pour the beans into the ice water to stop the cooking process.
Drain the beans and gently squeeze from the waxy outer skin. The bean are now ready for your pastas, soups, salads, and purees!
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Notes
1 pound of fava beans yields 1 cup shelled.
Shell fava beans and freeze uncooked in the protective skin for up to 6 months, thawed slightly and cooked as directed. The beans won't be as green but they're just as delicious.
Once the skins are removed, beans may be kept in an airtight container for a few days until you're ready to use them, or frozen.
If making a puree, the fava beans may be boiled for a total of 3-4 minutes (depending on the size of the beans) before removing the skins for a creamier texture.