Fava beans are in season. We have recipes
What’s in season: Known for their buttery, almost earthy notes and vibrant green hue, favas are one of the most prized beans of spring — and one of the most high-maintenance. Fava beans need to be shucked to remove the thick-skinned pod and often require a second peeling to remove the tough outer skin around each bean. When all the work is done, a pound of whole favas might yield only one-third to one-half cup of beans. Though these beans may be an undertaking, the results are worth it.
12 great fava bean recipes from our Recipe Database >>
What to cook: Fava beans are terrific either cooked or raw; they lend rich, nutty flavors to salads, pastas and rice dishes. Saute the beans with a little oil and garlic, or serve them creamed with a touch of tarragon. If you can find younger beans, or ones that don’t have white individual skins, they don’t have to be shucked a second time before using. Or you can just grill whole young fava pods and let your guests do the work.
What’s on the horizon: Blueberries and other berries, along with tomatoes, are beginning to show up at the market. (Look for smaller grape or cherry tomatoes, which ripen earlier than larger varieties.)
ALSO:
Strawberries are in season. We have recipes
Get outdoors tonight: Easy weeknight grilling recipes
Combating food waste: Delicious recipes using kitchen scraps
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
