Demystifying the Distinctive Flavor of Fava Beans

With their large, bright green pods and unique appearance, fava beans will catch your eye at the farmer’s market or grocery store But what really matters is what they taste like So what does this ancient legume have to offer your palate?

Fava beans have been cultivated since at least 6000 BC and are common in Mediterranean, Middle Eastern, African and South American cuisines. If you’ve never tried them before, you may be wondering—what does a fava bean taste like?

This complete guide will walk you through the flavor profile, texture and culinary uses of fava beans so you can decide if you’d like to incorporate them into your own cooking.

Describing the Fava Bean Flavor Profile

Many people describe the taste of fava beans as nutty, buttery, and sweet. When cooked properly, they have a smooth, creamy texture similar to edamame.

However, some detect slight bitter or grassy undertones, especially in underripe beans. Overall, they offer a complex flavor that becomes more mild as they are dried.

When combined with savory seasonings, fava beans absorb the surrounding flavors readily. Their taste and texture make them highly adaptable in recipes.

Here’s a more detailed breakdown of the fava bean flavor:

Nutty and buttery: This is the predominant taste that many people enjoy. It comes through especially when beans are fresh and properly prepared.
Sweetness: Fava beans have a subtle, natural sweetness, which balances beautifully with their savory notes.
Earthy and grassy: You may pick up on vegetal undertones, which can come across as bitter if beans are not ripe enough.
Starchiness: When cooked, favas develop a creamy, starchy quality similar to potatoes or chickpeas.
Mild and absorbent: Dried fava beans mellow out in flavor and readily soak up surrounding seasonings.

How Do Fava Beans Differ From Other Beans?

Fava beans have some qualities that set them apart from other beans commonly used in cooking:

They are larger and rounder compared to most bean varieties.
The growing season is limited, making fresh favas a fleeting springtime delicacy.
Preparing them from their inedible pods requires blanching and peeling.
They have a particularly creamy, starchy texture when cooked.
The raw beans contain unique antioxidants and phytochemicals.
They have more versatility in applications from soups to salads to sides.

In terms of taste, fava beans are often compared to lima beans and cannellini beans due to their mild, buttery nature.

How to Bring Out the Best Flavors

To highlight the nutty sweetness of fava beans, consider these preparation tips:

Favor quick cooking methods like sautéing, steaming or blanching to preserve texture.
Add aromatics like onion, garlic, herbs and olive oil to complement the beans.
Roast at high heat to bring out rich, caramelized flavors.
Purée into dips and spreads for smooth texture.
Pair with bold cheeses, grains, greens and vegetables that hold their own against the distinctive bean flavor.
To mellow bitterness, soak dried beans before cooking and choose smaller pods for fresh beans.

Dishes That Showcase Fava Beans

Looking for ways to enjoy fava beans? Here are some delicious preparations that highlight their signature flavor:

Pasta with fava beans, olive oil, Pecorino cheese, and herbs
Puréed fava bean dip served with crispy pita chips
Fava bean salad with lettuce, parsley, lemon and olive oil
Fava bean and mushroom tacos with lime crema
Roasted fava bean and orzo pilaf
Fava bean stew with tomatoes, carrots and red wine
Sautéed fava beans with garlic and Parmesan
Grilled scallops with fava bean purée
Meatballs with fava beans in tomato sauce

With their complex flavor and smooth, creamy texture, fava beans make a nutritious and delicious addition to both meat and vegetarian dishes. They pair particularly well with Mediterranean and Middle Eastern ingredients.

Now that you know exactly what fava beans taste like, it’s time to start cooking! Try out some recipes that highlight the unique flavors of this special legume.

what does a fava bean taste like

What Are Fava Beans?

Fava beans grow in big, bumpy green pods on an easy-to-grow flowering pea plant harvested in the spring. Big, flat, bright green beans are inside the soft pods. The skin is tough and clear, and is usually peeled off before eating. Because they take a lot of work to prepare, fava beans may not have become very popular in America, which has a lot of other bean options. Fava beans cost more than most fresh or dried beans because chefs and veggie lovers want them.

Fava Bean Recipes

Fava beans are eaten all over the world, so there are many recipes you can use to prepare this springtime vegetable. Narrow your choices by fresh or dried bean recipes, since they will differ greatly in preparation and flavor. Dried beans are used to make soups, stews, pastes, and falafel. Fresh beans are sautéed, boiled, steamed, roasted, or fried. You can put them in salads or pestos raw, or you can cook them a little and mix them with other spring vegetables like artichokes and asparagus. Dried or fresh, you can use fava beans to make a dizzying variety of dishes.

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FAQ

What are fava beans called in America?

In US English however the name fava refers to fresh broad beans, infamously washed down with Italian wine. While broad beans are picked fresh from the living green bean plants, fava beans have to mature and senesce, the plants and pods dying, drying and blackening, before the beans are harvested.

Do fava beans taste like lima beans?

Although favas are often compared to both lima beans and peas, there are noticeable differences. “Their taste and textures differ significantly,” says Welsh. “Cooked fresh peas taste vegetal—almost leafy—and lima beans taste earthy and starchy. Favas, however, are grassy, yet creamy.”

What are fava beans similar to?

Dried fava beans have a mild flavor similar to dried chickpeas.

Are fava beans healthy?

In particular, fava beans are rich in vitamins A, C and K. A and C are powerful antioxidants that aid to prevent strokes, heart disease and cancer, whilst vitamin K helps to prevent excessive blood clotting.