Fava beans or broad beans are originally native to Greece, Africa and the Middle East. Fava beans, like other legumes are high in soluble fiber, protein and other key nutrients like potassium, calcium, manganese, and phosphorus. Fava beans can be used to a wide variety of dishes, especially Mediterranean and Middle Eastern cuisines. They are an excellent choice for soups, salads and stews.

Try pureeing fava beans and serving them with crostini. With their distinct flavor and rich, creamy texture, fava beans are delicious when steamed and served with olive oil and sparkled with sea salt and a squeeze of fresh lemon juice.

How to Prepare Fava Beans Like other dried legumes, fava beans need to soak overnight before use in your recipes. Start by rinsing the beans well. Place 1 pound of beans in a pot with enough cold water to over by at least 3 inches. Soak overnight. To remove the bitter outer skin, bring a large pot of water to a boil and add the pre-soaked beans. Boil the beans for 10-15 minutes. Drain. Once they are cool enough to handle, squeeze each bean so it pops out of its skin.