Fava beans hold their shape well and can be prepared as a filling for pita pockets but do
not mash well into pâtés. Fava beans have a tough skin that should be removed by
blanching before cooking. Also prior to cooking, soak fava beans for 12 hours, then pressure
cook for 25 minutes, or simmer on the stove for two to three hours. 1 cup of dried beans makes
approximately 2 cups cooked beans. When preparing fava beans in stews or casseroles, allow for
a longer cooking time than most beans need.
Buying and storing tips
When shopping for fresh fava beans, choose crisp-looking pods and avoid wilted ones. Dried
beans should be somewhat shiny and smooth. Fresh favas will keep refrigerated up to a week
while dried favas will keep for up to a year if stored in airtight glass or ceramic
containers.
Varieties
Fava beans are sold fresh, dried, and canned.
Nutrition Highlights
Fava beans (boiled), 1 cup (170g)
Calories: 187
Protein: 12.9g
Carbohydrate: 33.4g
Total Fat: 0.68g
Fiber: 9.2g
*Excellent source of: Folate (177mcg)
*Good source of: Thiamine (0.165mg), and Zinc (1.77mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires September 2008.
