Spring brings with it one of the most loved and versatile legumes: fresh fava beans!
Preparing them correctly is the first step to enjoying them at their best in many recipes or preserving them to savor a bit of the beautiful season even out of period.
This guide will show you, step-by-step, how to prepare 2.2 lbs of fresh fava beans starting from the pods, including the removal of the so-called “eye” (that small dark sometimes a bit stubborn mark) and how to manage them after a brief blanching, both for immediate consumption and for effective freezing.
By following these simple steps, you will have perfect fava beans ready for any use!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Spring, Summer
- Energy 76.50 (Kcal)
- Carbohydrates 6.75 (g) of which sugars 3.30 (g)
- Proteins 7.80 (g)
- Fat 0.60 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 7.50 (g)
- Sodium 180.54 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.4 lbs fava beans (With pod)
- 6.3 cups water
- to taste coarse salt
Tools
- 1 Bowl Pyrex
- 1 Skimmer YFWOOD
- 1 Pot RB RENBERG
Steps
Open the pods and extract the fava beans. Gather them in a bowl (Optional) “Eye” Removal:
Identify the “eye” (the small dark and hard part) on each fava bean.
If you wish to remove this tougher part, you can try to detach it by pressing briefly and firmly with your thumbnail right on the eye.
This step is not mandatory and may require some practice; if you prefer you can skip it, or if you miss some it doesn’t matter.
Gather the fava beans in a clean bowl.
Briefly rinse the cleaned fava beans under running water (optional).
Bring plenty of water to a boil in a pot, salt if desired. Submerge the fava beans and cook for 3-6 minutes from when the boiling resumes.
Drain the fava beans well and immediately spread them out on a tray or flat plate, well-spaced.
Let them cool completely at room temperature.
Once cold and dry, the fava beans are ready for immediate use or to be frozen.
To freeze them, transfer them to freezer bags, remove the air, seal, label, and store in the freezer.
Storage, Tips, and Essential Notes:
Storage:
Fresh fava beans in pods: You can keep them in the refrigerator for 2-4 days in the vegetable drawer, but they tend to lose freshness; it is always better to prepare them as soon as possible.
Blanched fava beans (in the refrigerator): Once cold, transfer them to an airtight container or cover the bowl well. They can be stored like this for 2-3 days.
Blanched fava beans (in the freezer): It is crucial that they are well dried before bagging them.
Remove as much air as possible from the freezer bags, seal tightly and label with the date. At 0°F, they remain excellent for about 6 months. You can often cook them directly from frozen.
Useful Tips:
Purchase: Choose firm, bright green pods without bruises or visible spots.
Eye (Optional): Removing that small hard part improves the final chewability. Try to detach it with a thumbnail pressure.
Blanching: This step not only tenderizes the fava beans but is essential to stop the enzymes if you intend to freeze them, preserving their color and flavor.
Cooling: The room temperature method works well, as you’ve experienced. If you want a brighter color or are in a hurry, rapid cooling in ice water (followed by excellent drying) is an effective alternative.
Pre-freezing drying: Do not underestimate this step! Pat the cold fava beans well with a clean cloth or paper towel to prevent them from sticking together to form a single block in the freezer.
General Notes:
Yield: Remember that from 2.2 lbs of fava beans in pods, you will get approximately 300-350 grams of shelled fava beans.
Blanching Times: The 3-6 minutes are indicative; they depend on the size of the fava beans and how you prefer to keep them.
Final Cooking: Fava beans prepared this way are only pre-cooked (blanched). They will require further cooking depending on the recipe you will use them in, unless you prefer them like this, simply seasoned.
Seasonality: Fresh fava beans give their best in spring, typically from April to June in Italy. Take advantage of it!
FAQ (Questions and Answers)
Frequently Asked Questions (FAQ) on Preparing Fresh Fava Beans:
Why is it recommended to blanch fresh fava beans before using or freezing them?
Blanching (brief cooking in boiling water) has several advantages: it slightly tenderizes the fava beans (especially if they are not very small), locks in their beautiful bright green color, inactivates the enzymes that would cause their deterioration during freezing, and makes them more ready for final cooking in your recipes.
Is it really important to remove the “eye” from the fava beans?
It is not strictly mandatory, but recommended. The “eye” is the hardest part where the fava bean was attached to the pod. Removing it, even if you leave the outer skin, improves the final texture making the fava bean more pleasant to chew. If you don’t have time or forget some, nothing serious happens.
Can fresh fava beans be eaten raw?
Yes, fresh fava beans can be eaten raw, but it is a practice generally reserved for very young, small, and tender fava beans, just harvested. It is a much-loved tradition, especially in the central and southern regions of Italy during spring (often for the classic May Day picnic!). In these areas, it is a ritual to enjoy the tenderest raw fava beans directly shelled from the pod, accompanied by excellent pecorino cheese (aged or semi-aged, like Romano, Sardo, or other local cheeses), cured meats (like salami), and rustic bread. Larger or more mature fava beans, on the other hand, are harder and slightly bitter, so they are definitely better after cooking (even just a brief blanching like in this recipe).
Once blanched and frozen, how do I use the fava beans?
In most cases, you can add the frozen fava beans directly to your cooking recipe (e.g., in soups, stews, braised side dishes). For some preparations, like cold salads, you might prefer to briefly thaw them first at room temperature or under cold water.
How long do properly stored blanched fava beans last?
If stored in the refrigerator in an airtight container, they last about 2-3 days. If frozen properly (well dried, in airless bags), they keep best for about 6 months at 0°F.
