Contributed by Angela Cleveland; www.ehow.com

Fava beans, despite their name, are actually a member of the pea family. Fava beans must
be shelled from their external woody casing and peeled from their slippery skin before
eating. While they do take a bit of work to prepare, the results are worth it. They are a
special seasonal treat with a distinct creamy texture.
Here are the basic instructions for shelling and cooking your fava beans (adapted from
www.ehow.com):

Shelling the Beans
1. Break the end of the bean, and pull the string from the broken end to the
opposite end of the bean.
2. Pull apart the pod to expose the beans inside.
3. Use your thumb to break the beans away from the pod shell and into a large
bowl.
4. Boil the beans in water for 3 minutes. Drain in a colander and rinse with cold
water.
5. Squeeze the broad bean from the waxy shell coating into a bowl. They are
now ready to cook.
Fava beans are great steamed and served with olive oil, salt, and lemon. They can also be
added to soups and pastas, ground into purees, or grilled.

Ingredients

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Instructions

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