Locally farmed premium quality fresh Fava Beans available seasonally. Peel the outer pods to release the Fava Beans inside. Boil fava beans, drain and sprinkle with sea salt for a fresh snack. Make the ever famous Iranian dish Baghali Polo – Persian Rice with Fava Beans!.
We market this product to Persians specifically who consume inner beans inside the pods of fava beans. The inner beans remain perfectly healthy even if the outer pods get discolored upon shipping.
You can’t expect to get perfectly green outer pods for every single string of fava beans, even if we ship them in insulated cold boxes.
Broad beans, also known as fava beans, are a delicious springtime treat Their short season from March to June makes them a highly anticipated crop for many foodies. If you’re looking to buy fresh broad beans, you have several options available to find these nutritious legumes
Local Farmers Markets
One of the best places to buy freshly picked broad beans is your local farmers market. Farmer’s markets typically have produce that was picked within the past day or two, meaning you get the most delicious crisp broad beans. The farmers themselves are also there to chat about how they grow their beans and share recipe ideas.
The peak season for broad beans is late spring to early summer. Visit your farmers markets during May and June, and look for plump pods bulging with beans. Pods should be bright green and firm. Avoid any beans with yellowing pods. When shelled, the beans themselves should be plump and vibrant green. Fresh broad beans will be sweet and buttery when cooked.
Shopping at farmers markets supports local agriculture and means the beans haven’t traveled too far before you buy them. Talk to the farmers about their growing practices to ensure you’re getting organic, sustainably grown broad beans.
Specialty Grocers
Well-stocked supermarkets and specialty grocers like Whole Foods often carry fresh broad beans during peak season. These retailers work with local farms and vendors to bring in produce. However, since the beans may be shipped from further away, their quality can vary.
Inspect the pods for freshness and ask when they were delivered. Look for firm, bright green pods without any yellowing or black spots. Shelled beans should look plump and green, not shriveled. Avoid any beans that are limp or mushy when pressed.
While more convenient than going to individual farmers markets, the quality may not be quite as good. However, a major retailer will likely have better availability if you’re looking for large quantities of beans.
Online Stores
If you don’t have access to fresh broad beans locally, ordering them online is an option. However, since the beans must be shipped, quality can suffer. To get the best results:
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Order from a specialty vendor that focuses specifically on fresh produce. They are more careful about monitoring freshness during shipping.
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Opt for overnight shipping if possible to reduce transit time.
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Buy early in the week to avoid beans sitting in warehouses over weekends.
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Inspect beans immediately upon arrival and return them if any look less than perfectly fresh.
When buying online, look for companies that use insulation and cold packs to maintain freshness. Well-packaged beans arrive cool to the touch. Avoid any warm or wilting packages.
Frozen and Canned Broad Beans
Out of season, or when fresh beans are unavailable, frozen and canned broad beans are an alternative. Frozen beans are flash frozen at peak ripeness to lock in nutrients and flavor. Just don’t thaw them before cooking or they’ll turn to mush.
Canned beans are less nutritious than fresh since the canning process degrades some vitamins. However, they’re inexpensive and convenient. Rinse and drain canned beans before cooking to remove excess sodium from the brine.
Check the ingredients on frozen or canned broad beans and select those without any preservatives, additives, or extra salt. Organic is ideal if you can find it. While not as tasty as fresh, these products let you enjoy favas year-round.
What to Look For When Buying Broad Beans
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Bright green, firm pods. Avoid yellowing, limp, or bruised pods.
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Plump, green beans when shelled. Beans should not be shriveled or mushy.
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Buy early in the season for optimal freshness and flavor.
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If buying online, choose overnight shipping and fast delivery times.
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For frozen beans, look for flash frozen and no additives.
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For canned beans, seek low sodium options with no preservatives.
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Shop at local farmers markets to get just-picked beans.
How to Store Broad Beans
Fresh broad beans are highly perishable. Store them in the refrigerator immediately in a perforated plastic bag. They will keep for 3-5 days. You can also shell the beans and blanch them in boiling water for 1-2 minutes, then freeze in freezer bags for up to a year.
Do not wash beans until right before cooking or the moisture will hasten spoilage. Cook beans as soon as possible, within a few days of purchasing for best flavor and texture.
If buying in bulk, shell the beans and freeze in usable portions in freezer bags. This makes it easy to pull out just what you need for a recipe. Frozen beans will be soft when thawed but can be used in any cooked preparation.
With proper storage and handling, fresh broad beans retain their sweet, delicate flavor. Follow these tips to enjoy fabulous favas even when they’re not in season locally.
How to Prepare and Cook Broad Beans
Before cooking broad beans, shell them by popping open the pods and removing the beans. Then peel off the pale outer skin of each bean to reveal the bright green interior. The skins can taste bitter, so it’s best to remove them.
To peel, you can:
- Drop beans in boiling water for 1-2 minutes then drain and pop skins off with your fingers
- Blanch beans for 30-60 seconds in salted water, then immerse in ice bath to stop cooking. The skins will slip off easily.
- For small beans, just pinch the skin off without blanching
Once peeled, here are easy ways to cook and eat broad beans:
- Saute in olive oil with garlic and herbs
- Simmer in vegetable or chicken broth until tender
- Roast at 400F with olive oil, salt, and pepper
- Puree into spreads and dips
- Add to rice pilafs or pasta dishes
- Put in soups, stews, and casseroles
- Blanch and freeze to add to winter meals
- Mix with feta cheese, tomatoes, and mint
- Coat in breadcrumbs and bake into fritters
Their sweet, almost nutty flavor pairs well with meats like prosciutto or chorizo. Or add broad beans to springtime sides featuring peas, asparagus, and other seasonal produce.
So don’t be intimidated by the two-step peeling process. With their short season, enjoy these tender legumes while you can! Follow the easy preparation tips and add broad beans to your meals.
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FAQ
What are broad beans called in America?
What is another name for broad beans?
When can I buy broad beans?
Does Trader Joe’s have fava beans?
Where can I buy broad beans?
If you have specific dietary concerns or health conditions, it’s advisable to consult a healthcare professional or registered dietitian before making significant changes to your diet. Broad beans can usually be purchased from a variety of places, including: Grocery Stores: Many well-stocked grocery stores carry fresh, canned, or frozen broad beans.
What are broad beans used for?
Broad beans are used in salads, dips (like hummus), soups, stews, pasta dishes, and more. They are also a key ingredient in traditional dishes like “ful medames” in Egyptian cuisine. Are broad beans suitable for vegetarian and vegan diets?
What are alternative names for broad beans?
Some of the common alternative names for broad beans include: Fava Beans: This is perhaps one of the most widely used alternative names for broad beans, especially in North America. Horse Beans: This name is derived from the historical use of broad beans as fodder for horses and other livestock.
Are broad beans the same as fava beans?
Yes, broad beans are also commonly known as fava beans. The terms are often used interchangeably to refer to the same legume. Are broad beans edible raw? Yes, young and tender broad beans can be eaten raw. However, the outer skin of mature beans can be tough and slightly bitter, so they are usually blanched or cooked before consumption.