       Recipes > Recipe Archive > Fava Beans  Why Choose Organic? Choosing organic fava beans when possible ensures that they’ve been grown in healthy soil free of synthetic pesticides and fertilizers. Organic produce is raised with methods that build vibrant soil ecosystems and protect our air and water. It’s better for the environment, and we think organic tastes better, too!
• Chilled Fava Bean Soup Fresh fava beans make only the briefest of appearances each spring. Not much to look at in their thick, misshapen pods, and time-consuming to prepare, favas are nonetheless eagerly awaited by culinary cognoscenti around the world.  Selecting Fava Beans Fava bean pods are thick and green, about 6-9 inches long, and lined with a velvety layer that protects the beans inside.
Fava beans, or “broad beans,” resemble very large lima beans. Their exact origin has been forgotten, but they were first cultivated in ancient Egypt. Today they’re grown widely and are very common in Mediterranean, Middle Eastern, South American, and Chinese cuisines. Fava beans are particularly prized in Italy, where they enjoy almost a cult following. In light of their worldwide popularity, it’s a little surprising that fresh fava beans don’t enjoy a similar status in this country. Fresh baby fava beans have a delicate yet distinctively earthy flavor, with hints of herbs and nuts. Silky-smooth in texture, they almost melt in your mouth. Baby favas need little adornment and barely any cooking. Older, more mature beans need additional cooking after peeling and are usually added to soups or stews, or cooked with garlic and olive oil for a purée . Fava beans require double peeling. First, the beans must be removed from their pods. Cut open one end and pull the shell apart to release the beans. Blanch the beans in boiling salted water for 30 to 60 seconds. Drain immediately, then plunge the beans into a bowl of ice water to stop the cooking process. Drain again when cool. Then, remove the tough outer skin from each bean by pinching open the end of the bean opposite the stem, where it attached to the pod. Squeeze to release the bright emerald beans. Yield varies depending on the maturity of the pods, but 4 pounds of beans generally yields 2 cups of shelled, peeled favas. If the thought of all that shelling, blanching, and slipping of skins makes you groan, take a look at our delicious fava bean recipes — the delicious flavor of fava beans is worth the work! 
Low in Calories, High in Nutrition (and Flavor!) Like most legumes, fava beans offer good nutrition along with delicious taste.
A note of caution: some individuals, especially those of Middle Eastern or Mediterranean descent, may experience an allergy-like reaction to fava beans due to an hereditary condition known as G6PD deficiency (sometimes also called favism).
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