Fava beans, also called broad beans, are a large, flat legume with a buttery, nutty flavor and creamy texture when cooked. Native to the Mediterranean and Near East, they are among the oldest cultivated legumes and remain a staple from Italy and Egypt to Ethiopia and China, all major producers today.
Fresh or dried, fava beans are shelled and simmered, sautéed, roasted, or pureed into dips such as Italian fava bean puree (often served with pecorino) or Egyptian ful medames, a staple breakfast stew. They pair well with garlic, lemon, olive oil, and fresh herbs, and complement cheese, cured meats, and seafood. Note: the inner skin should be removed before cooking fresh favas, and a small share of people with G6PD deficiency can have a serious reaction to eating them (favism).