Fava beans really make you work for it as far as beans go. Unlike other legumes, fava beans require double peel to get to those buttery beans inside the pods.
It might not be worth it when you think about the time it takes to drop several pounds of fava beans just to get a usable portion, but after growing these plants for more than a decade, I’ve perfected my technique so that it goes relatively quickly (and with the least amount of mess).
If you’re still fiddling with fava beans, I’ll show you an easy way to shell the beans (twice!) as well as a trick that lets you skip the shell altogether (and still enjoy eating them).
How to quickly peel fava beans
With a fava bean (also known as a broad bean), two layers stand between you and the beans: the spongy, fibrous outer pod and the thick, waxy inner covering.
If you are growing your own fava beans, harvest when the pods are 6 to 8 inches long and large but not overly swollen. (You don’t want to let them sit too long or they will continue to ripen and just dry out.)
Start at the pointed end of the pod and pinch the tip with your finger.
Peel the string at the seam until the pod opens, just like a zipper.
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Pull the sides apart and the row of beans inside should fall out easily (or with a gentle nudge).
But you’re still done! Each bean has a thick shell that must be removed individually.
The easiest way to do this is to blanch the beans in a pot of boiling water for about 1 minute until the skins start to shrivel.
Drain the beans, then plunge them into an ice water bath to stop them from cooking.
You’ll see that some of the outer pods (now soft, pliable, and a dull gray-green) have begun to split open, revealing vibrant green beans inside.
How many fava beans do you need for one meal?
Generally, 1 pound of fava beans yields about 1/3 cup of double-soaked fava beans.
That means you’ll need to pick (or buy) 1 to 1 1/2 pounds of fava beans per person for a side dish, or 1 1/2 to 2 pounds per person if the fava beans are the main event.
Depending on the size of the pods, you can assume a 3-to-1 ratio—that is, for every 3 pounds of fava beans, you’ll end up with almost 1 pound once you shell the beans.
The simple trick that eliminates bombing
Most fava beans you buy at a store or farmer’s market are 6 to 8 inches long, and most people harvest beans from their garden at this size as well.
But did you know that you don’t have to wait that long to harvest? Fava beans are edible at every stage, meaning you can harvest when they are only 4 to 6 inches long and eliminate the shell completely. When fava beans are young and small, they can be cooked and eaten like green beans.
But personally, I like them at an in-between size, where they’re not as skinny as green beans, but not as plump as store-bought fava beans.
They’re still tender but have a bit of meat on them, which makes fava beans a delicious choice for the grill. Just toss with a little oil, salt and pepper and saute until they get nice blister marks. I like them served with a squeeze of lemon and grated parmesan on top.
(Get the recipe for my favorite grilled fava beans The No-Waste Vegetable Cookbook.)
