Fava beans are one of the oldest plants under cultivation, and they were eaten in ancient Greece and Rome. Despite the name, fava beans are a member of the pea family, though they are also known as broad beans, pigeon beans, horse beans, and windsor beans. Fava beans intended for consumption are planted in February and March to mature through the summer, with their peak coming in July. The beans grow on bushy plants with tapering leaves, yielding anywhere from 25 to 50 pods per plant. The pods resemble pea pods in shape, although they are much larger and lined with a pillowy white material that protects the seeds inside. Fava beans are also used as a cover crop to protect delicate soil, because they grow quickly and produce a great deal of lush foliage.
Fava beans are popular in Mediterranean cuisine, with many summer dishes celebrating the seasonal bean, although they are also dried for winter use. Fava beans have a distinct flavor and creamy texture that makes them a great addition to a wide variety of dishes.
Fava beans should be shelled and peeled before eating. The outer peel on the beans, while technically edible, is very woody in texture and detracts from the buttery feel of the inner bean. In addition, fava beansshould be cooked before serving because of favism a rare reaction to fava beans found among people of Mediterranean descent. Little risk has been found from eating cooked beans, but some diners may have an allergic reaction to raw or unpeeled favas.
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