How to Store:
Store unshelled in a plastic bag/container in your fridge for up to a week.
Recipe Suggestions:
The pods of fava beans can look kind of spongy, bumpy and strange, but they hold large, creamy sweet beans! After you shell your fava beans (remove the pods), you’ll be left with a pile of beans. Each of these beans has an additional outer skin that can optionally be removed. Removing it mostly will just make the colour of your dish a brighter green and more consistent texture. To remove the skins, add the shelled beans to boiling water for 1 minute, and then strain. Dunk them in cold ice water, and then strain. From here, the skins should easily slide off and the bright green beans can be popped out.
My preferred way of cooking favas is to saute a clove of minced garlic in oil on medium high heat for 30 seconds, add the fava beans, a couple tbsp of broth or water, some salt, and simmer until beans are tender, adding more liquid if the pan dries out. Once cooked, squeeze half a lemon’s worth of juice and a sprinkle of freshly chopped herbs, and enjoy! I love this as a breakfast, spread on a piece of sourdough bread.
Bhūmiyinda Farm 