Fava Bean


A legume enjoyed in ancient Persia and Egypt, Fava beans are less well known in America. Often pureed and used as a dip, Fava’s earthy, chestnut-like flavor and dense, floury texture combines well with pungent spices and aromatic herbs.

Checkout these great recipe ideas:

Fava Bean Spread Print
Serves 2-4

  • 1 cup dried Fava beans
  • 2 tbsp. olive oil
  • 2 cloves garlic, chopped
  • salt to taste
  • ½ tsp. ground cumin
  • ½ tsp. paprika
  • 2 tbsp. chopped flat-leaf parsley
  • ½ lemon, cut in wedges
  • flat bread, cut in triangles for dipping
  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water. Put beans in heavy saucepan, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender (45 minutes – 1 hour).
  2. Drain beans and cool slightly. Peel and mash beans. In fry pan, heat 1 tbsp. oil, add garlic and sauté 1 minute. Turn off heat and add mashed beans, cumin and paprika. Place bean spread in serving bowl and drizzle with remaining olive oil, top with parsley and garnish with lemon wedges.

Print Recipe