How Long Do Dried Fava Beans Last? A Complete Guide

There are so many different varieties of fava beans available today, and preparation techniques vary widely. They come in a lot of different forms: fresh in the pod, large and dried, small and dried, canned, frozen, or in a fresh sealed cold pack. This post should answer all of your questions about how to cook fava beans, so skip the questions and get cooking!

Fava beans are one of the oldest domesticated food legumes. Both the Talmud and the Mishna talk about favas, which means they have been eaten in the Middle East since at least the 4th century.

An Israeli named Tova Dickstein told me that fava beans were probably one of the main ways that the ancient Israelites got protein. In fact, the ancient method for cooking fava beans is discussed in the Talmud. It was sealed up and the dried beans were put in a pot of water. They were then buried under hot coals to cook slowly.

Beans have a lot of good things for you in them, like fiber, protein, iron, B vitamins, potassium, magnesium, and more. You should try fresh fava beans if you haven’t already. They taste mild and creamy and go well with many spring dishes. Fresh from the pod they are bright green and very pretty. They have a short season, though. If you want to make a recipe with fresh fava beans that doesn’t happen in the spring, you should use frozen fava beans or fresh/frozen lima beans instead. However, lima beans are not the same as fava beans. Instead, they taste like fresh fava beans that have been peeled and cooked.

Dried fava beans, when cooked and peeled, have a texture similar to cooked chickpeas but slightly softer. Unlike fresh fava beans, dried can be enjoyed year-round. They are cheaper than canned beans, and after being soaked and cooked, they don’t have any extra salt or BPA in the cans, which could be harmful.

If you haven’t already, most types of fava beans need to be peeled before you eat them. This isn’t always the case with canned and cold stored beans. It’s a time-consuming process, but not difficult at all. I have outlined the peeling process below. Some people say to leave the shells on small dried fava beans after cooking them slowly for a long time, but I find them tough and not very good for eating. Depending on your usage, peeling is usually the way to go.

A quick but important note — fava beans are a trigger food for G6PD, a hereditary enzymatic deficiency. Those who have this deficiency can develop anemia (potentially severe) from eating fava beans. Some of the groups most likely to be affected by the deficiency are Sephardic Jews and people with Mediterranean and African roots. People who have been diagnosed with G6PD shouldn’t eat fava beans. If you ever feel sick or uncomfortable after eating them, you should get tested for this genetic deficiency.

I hope this guide helps you learn more about the wonderful world of fava beans. By the end, you’ll be an expert on them.

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Dried fava beans can be a great addition to your pantry. Their rich, earthy flavor adds depth to soups, stews, and casseroles. But like any dried food, it’s important to store them properly to maximize their shelf life. So how long do dried fava beans last?

An Overview of Dried Fava Bean Shelf Life

When stored correctly, dried fava beans can retain optimum quality for about 2-3 years. After this time, their texture, flavor, and color may start to degrade. But they can still be safe to eat for several years beyond that if kept in a cool, dry place in a sealed container.

The key factors impacting dried fava bean shelf life include:

Storage temperature and humidity
Exposure to air and light
Damage or spoilage

Understanding these factors can help you get the most out of your dried fava bean stash Let’s look at each one in more detail

Storing Dried Fava Beans Properly

To maximize shelf life, dried fava beans need to be kept in a cool, dark, and dry environment. Any exposure to heat, light, air, or moisture will speed up the degradation process. Here are some storage tips:

Keep unopened packages in a cool, dry pantry away from direct light An ideal temperature range is 50-70°F.
Once opened, transfer dried fava beans to an airtight container or freezer bag. Exclude as much air as possible and seal tightly.
Store containers of dried fava beans in a dark pantry or cupboard. Light exposure will hasten deterioration.
Avoid humid environments like above the stove or near a steamy bathroom. Excess moisture leads to premature staleness.
Refrigeration can extend shelf life somewhat but is not required. Freezing is not necessary either.

Following these guidelines creates optimal conditions for your dried fava beans, allowing them to maintain quality for several years. Cool, dark, and dry is the way to go.

Signs Your Dried Fava Beans Have Gone Bad

Dried fava beans can go bad before their best-by date if stored improperly. Signs of spoiled dried fava beans include:

Off odors – Stale, musty, or sour smells indicate spoilage.
Change in appearance – Look for mold, discoloration, excessive dryness, or moisture.
Taste changes – Rancid or bitter flavors mean dried fava beans should be discarded.
Insect infestation – Webbing, larvae, or actual insects in the package.
Soft texture – Beans that are overly soft, mushy, or limp have gone bad.
Expiration – Beans used far past the best-by date may be suspect.

When in doubt, remember the old adage “When in doubt, throw it out.” Don’t risk eating spoiled dried fava beans.

Safety Beyond the Expiration Date

The printed best-by or expiration date on dried fava bean packages is simply the manufacturer’s estimate of how long they will be at peak quality. It is not an indicator of food safety.

So can you eat dried fava beans after the expiration date? Yes, as long as you:

Store them properly in a cool, dry pantry
Keep them in an airtight container away from air and moisture
Inspect for signs of spoilage like mold, off-odors, etc.

If the above conditions are met, dried fava beans can be safely eaten for years past the printed date. Their quality declines over time but they can still be enjoyed in cooked preparations.

The Bottom Line

When handled properly, dried fava beans can stay fresh and usable for 2-3 years at room temperature. After that their flavor and texture slowly diminishes but they remain safe to eat if not spoiled. Keep your supply in a cool, dark, dry place in an airtight container. Refrigeration is not required. Check periodically for any signs of mold, moisture, or damage. With the right storage and care, you can enjoy dried fava beans long past their prime.

how long do dried fava beans last

Fava Beans – How to Cook, Soak, Peel and FreezeLearn how to cook all varieties of fava beans to prepare them for use in recipes. Includes storage and freezing techniques.

2 pounds fresh fava beans in pods (if you want to cook more or less, see the directions below).

1/4 to 1/2 pound of dried fava beans, big or small (see directions below for how much to cook)
salt (optional)

Fresh fava beans are large and come in a pod. To use the beans in recipes, you have to take off the pod and peel them.
Vegetable pods have seams around the edges when you look at them. You can open the pod by pulling down on the seam and snapping off the tip. If you have trouble “unzipping” the pod cleanly, dont worry. It’s easy to tear the pod open the rest of the way with your hands once it’s at least partly open.
Remove the beans from the pod. Each pod should have 4 or 5 beans. You may want to collect them all in a bowl.
When you’re done, put enough cold water in a mixing bowl to cover the beans. Now set the bowl aside. Then, put enough water in a pot to cover the beans and heat it up. Boil the water and blanch the fresh fava beans for 30 seconds.
Using a slotted spoon, move the blanched fava beans to the bowl of ice water right away. This will stop them from cooking any longer.
Your beans are now ready to peel. It takes a while, but if you pinch between your thumb and forefinger, the skins should come off pretty easily.
About 1 cup of blanched, shelled fava beans can be made from 2 pounds of pods. They will be very soft after the shells have been taken off. Any recipe you want can use them, or you can steam them longer to heat them all the way through.

For this method, 10 cups of water are mixed with 1 pound of dried fava beans. If you want to use a different amount, please use this ratio to figure out how much to use. They can be soaked overnight or for a shorter amount of time, which is called a “quick soak.” ” .
If you want to soak the fava beans overnight, put 10 cups of water per pound of dried beans in a large pot or bowl. Soak overnight.
You’ll notice that the beans have grown bigger after they’ve soaked, which means they’ve taken in water.
QUICK SOAK – you will need 1 hour. Fill a large pot with water and put the fava beans in the bottom. Because the beans will grow, make sure there are several inches of water on top to allow for this. Bring beans to a boil. Let them boil for 3 minutes, then remove from heat.
Soak the beans for one hour in the hot water. After soaking using either method, drain and rinse the beans. Discard the soaking water.
Squeeze each bean between your thumb and forefinger to peel it. The skin should slip off easily. This step takes a while, but it’s necessary for the right texture with the bigger beans (their skins are always very tough no matter how long you cook them).
You will need to keep cooking the peeled fava beans until they are soft after peeling them. Add the beans to a large pot and cover them with 10 cups of fresh water for every pound of beans. When cooking, it’s important to use fresh water. The soaking water has oligosaccharides that can make your stomach hurt because they are released from the beans. If you want to make the beans taste better, add salt to the fresh cooking water. I use about 1 tablespoon of salt for every 10 cups of water. Put it on the stove and heat it up until it boils. Then lower the heat and let it simmer. Simmer the beans until tender. Based on the size of your beans, this could take up to 45 minutes. Check on them about every 10 minutes to see if they’re done. When they’re done, they should be soft but not mushy.
Drain the cooked peeled beans in a colander. Now your beans are ready to use.

For this method, 10 cups of water are mixed with 1 pound of dried fava beans. If you want to use a different amount, please use this ratio to figure out how much to use. They can be soaked overnight or for a shorter amount of time, which is called a “quick soak.” ” .
If you want to soak the fava beans overnight, put 10 cups of water per pound of dried beans in a large pot or bowl. Soak overnight.
QUICK SOAK – you will need 1 hour. Fill a large pot with water and put the fava beans in the bottom. Because the beans will grow, make sure there are several inches of water on top to allow for this. Bring beans to a boil. Let them boil for 3 minutes, then remove from heat. Soak the beans for one hour in the hot water.
You’ll notice that the beans have grown bigger after they’ve soaked, which means they’ve taken in water. After soaking using either method, drain and rinse the beans.
Fill up a big pot with fresh water and add the beans again. This time, use 10 cups of water for every pound of beans. When cooking, it’s important to use fresh water. The soaking water has oligosaccharides that can make your stomach hurt because they are released from the beans. If you want to make the beans taste better, add salt to the fresh cooking water. I use about 1 tablespoon of salt for every 10 cups of water. Put it on the stove and heat it up until it boils. Then lower the heat and let it simmer. Cook the peeled fava beans until tender. Based on the size of your beans, this could take 10 to 45 minutes. About every 10 minutes, take out one of the beans and slip it out of its skin to see if it’s done. The inside of the bean should be soft but not mushy. The smaller the beans, the faster they will cook.
Most of the time, peeling these small beans makes them taste and feel better, but very small dried fava beans can be eaten with the skins on after being cooked for a long time. Some recipes say to cook with the skin on, but I always cook and then peel. That means you’ll have to cook for a long time—those tough skins can take up to two hours to come off. If you peel them, they won’t need to cook for as long because you’ll be checking the soft inside for doneness instead of the tough skin.
Once the beans are soft, put them in a colander and run cool water over them. If you want to peel the beans after cooking, like I do, you can do it by squeezing each one between your thumb and forefinger. The skin should slip off easily. Discard the skins. Now your beans are ready to use.

If you want to save your fava beans for later, let them cool down all the way and then put them in a container that can go in the freezer. I suggest freezer bags that can be closed again and again. You can store them in the freezer until you need them. I like to put 1 ¾ cups of beans in each bag, which is the same amount that comes in a regular-sized can. It’s possible to freeze them for up to 6 months.
Soak your frozen beans in water until you’re ready to use them. You can heat them up on the stove, add them to soups and stews, or use them any way you would use canned beans.

Harvesting Dried Fava Beans For Seed Stock & Culinary

FAQ

Can you eat 10 year old dried beans?

According to the U.S. Department of Agriculture’s FoodKeeper app, the USDA says that dried beans are best consumed within a year or two from purchase. The timeline shrinks to only a year if the bag of beans has been opened.

How do you know if dried beans are too old?

“If you notice that the shell, or skin, of the beans is deteriorating due to infestation or because of time, then it is best to discard them,” he says. “If the color of the bean has faded then the deterioration may be the result of exposure to light or oxygen, thus affecting the nutritive value.”

How to store fava beans long term?

Blanch fresh and peeled fava beans by placing them into boiling water for 3-4 minutes. Remove the beans from the boiling water and allow them to cool. Dry the beans off with a clean towel, and place them into a freezer bag or airtight container. Store the fava beans in the freezer for up to 6-8 months.

Do dried fava beans need to be soaked?

1. Soak the beans to loosen the outer layer. Fill a pot with 10 cups of water for every pound of beans, and leave them to soak overnight to loosen their protective outer layers. You can also do a quick soak, in which you boil the beans for three minutes, and allow them to sit in the hot water for one hour.