Fava Bean – those long, green legumes, double wrapped in a pod and a shell insisting you get into both before enjoying their soft earthy appeal. Too much work? Get a hold of frozen Fava. I just ...

Broad beans are in peak season during the summer months, but they often find themselves relegated to hearty stews. However, ...

They are nutty. They are creamy. They are so different from any other bean out there. And they are in season right now. They are lovely when simply sautéed or when used in risottos, dips or ...

In a saucepan, cook the cranberry beans in boiling salted water over high heat for about 20 minutes, until just tender. Using a slotted spoon, transfer the beans to a large bowl of ice water to ...

Pop each bean out of its shell. You will have about 2 cups of fava beans. Set the beans aside while making the bechamel sauce.

Wash and shell the fava beans, discarding the pods. Blanch beans in boiling water for 2 minutes, then shock in a salted ice-water bath. Remove and discard the outer skin from the beans, ...

Fava beans: In the last five years, it seems fava beans have gone from unheard-of to ubiquitous. But they are still primarily a small-farmer crop. ... And you don’t really need to shell them.

But like many good things, it’s not so simple. There are many ways to eat fava beans, and the most common preparation is to shell them, boil them for 60-90 seconds, then drop them in an ice bath ...