Seasoned Shopper – May 2026

   Fava beans usher in the fresh shell bean season, followed by summer’s snap beans and limas, and finally cranberry beans in the fall.
   I enjoy favas at all stages of development though you may find them under other names such as broad beans, horse beans or Windsor beans.
   The fava plant grows quickly to reach four to five feet in height and produces an abundance of green leaves. When the edible one-inch pea-like blossoms appear, I pinch a few off to add to salads or frittatas for a little gourmet touch. The leaves at the top of the plant are slightly sweet and may be used raw in pesto or salads, in stir fries or as a pizza topping.
   The tender, very young pods are also completely edible and benefit from a quick sauté in a heavy cast iron skillet with olive oil and chopped green onions. Sometimes I shell a few raw pods, remove the beans and toss them into the pan during the last few minutes of cooking time.
   When mature, the velvety green pods are between six and nine inches long, with five to eight tasty fava beans inside. Each nutritious bean is nestled comfortably in the fuzzy lined shell. Choose pods that are moist, feel firm and look full without bulging – those last pods might be too mature and tough, but still good candidates for purees, dips or soups.
   Fava bean pods deteriorate quickly, so use as soon as possible after purchasing or refrigerate, unwashed in plastic bags, for a day or two.
   If longer storage is necessary or you have an over-abundance of favas, shell and blanch the beans for five minutes. Drain and run under cold water. Slip each bean out of its skin by pinching open the end of the bean opposite the end that connected it to the pod. Freeze in a single layer on a tray and pack in air tight freezer bags for later use.
   The sweet flavor and buttery texture of favas complement ham, pork or chicken dishes, and simple preparation is best for fava beans. Sauté in a little olive oil and diced shallot or try them cold in green or pasta salads. Steam a handful and add to a sauteed mixture of spring onions, garlic and parsley or mix into risotto for quick side dishes.
   In addition to being tasty and versatile, fava beans are renowned for their nutrient content. They are rich in plant protein (and who isn’t interested in protein these days?), folate and several other vitamins and minerals including Vitamin B1 and iron. Since fava beans are a relatively short season crop, be sure to shop, shell, blanch, peel and freeze a few bags for later.

Fava Bean Salad
   The buttery fava beans and crunchy fennel pair well to make this delicious salad.

2 cups shelled fava beans (from about 3 pounds of fava beans)
1 cup very thinly sliced fennel (if fronds are attached, save a few for garnish)
2 medium green onions, thinly sliced
2 tablespoons of extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
½ to ¾ cup shaved Parmesan cheese
1 to 2 tablespoons chopped fresh mint, basil or flat leaf parsley leaves

   Combine fava beans, fennel and onions in a medium size bowl. Drizzle olive oil over the mixture, sprinkle with salt and pepper and toss to coat. Squeeze lemon juice over the salad, add Parmesan and mint and toss lightly. Garnish with fennel fronds. Serves 4.