Fava beans really make you work for it as far as beans go. Unlike other legumes, favas require double shelling to get to those buttery beans inside the pods.
It might not seem worth the effort when you think about the time it takes to shuck several pounds of fava beans just to get a usable portion, but after growing these plants for more than a decade, I’ve honed my technique so it goes relatively fast (and with the least amount of mess).
If you’re still fumbling over favas, I’ll show you an easy way to shell the beans (twice!) as well as one trick that lets you skip the shelling altogether (and still enjoy eating them).
How to shell fava beans fast
With a fava bean (also known as a broad bean), two layers stand between you and the beans: the spongy, fibrous outer pod and the thick, waxy inner sheath.
If you grow your own fava beans, harvest when the pods are 6 to 8 inches long, and large but not overly bulging. (You don’t want to let them go too long, else they’ll continue maturing and just dry up.)
Start at the pointy end of the pod and snap the tip back with your finger.
Pull the sides apart and the row of beans inside should fall out easily (or with gentle nudging).
But you’re done yet! Each bean has a thick shell that needs to be removed individually.
The easiest way to do this is to blanch the beans in a pot of boiling water for about 1 minute until the shells start to turn wrinkly.
Strain the beans, then dunk them into an ice water bath to stop them from cooking.
You’ll see that some of the outer shells (now soft, pliable, and a dull grayish-green) have started to split open, revealing vibrant green beans inside.
Squeeze the sides with your fingertips and pop the bean out. You can also slice the top of the shell with your fingernail and squeeze the bean out that way. Now your fava beans are ready to go into a recipe!
How many fava beans do you need for a meal?
In general, 1 pound of fava bean pods yields about 1/3 cup of double-shucked fava beans.
That means you’ll need to harvest (or buy) 1 to 1 1/2 pounds of fava beans per person for a side dish, or 1 1/2 to 2 pounds per person if fava beans are the main event.
Depending on the size of the pods, you can assume a 3 to 1 ratio—that is, for every 3 pounds of favas, you’ll end up with close to 1 pound once you’ve shelled the beans.
Did you know?
If you don’t want to commit to shelling fava beans, the rest of the plant is edible too. Here’s a simple guide to harvesting fava leaves and flowers from your garden.
The simple trick that eliminates shelling
Most fava beans you buy from a store or farmers’ market are 6 to 8 inches long, and most people pick beans from their garden at this size too.
But did you know you don’t have to wait that long to harvest? Fava beans are edible at every stage, which means you can harvest when they’re only 4 to 6 inches long and eliminate shelling altogether. When favas are young and small, they can be cooked and eaten like green beans.
But personally, I like them at an in-between size, where they’re not as skinny as green beans but not as plump as store-bought fava beans.
They’re still tender but have some meat on them, which makes fava beans a delicious option for the grill. Just toss with a little oil, salt, and pepper and sear until they get some nice blister marks. I like them served with a squeeze of lemon and shredded Parmesan on top.
(Get the recipe for my favorite grilled fava beans in The No-Waste Vegetable Cookbook.)
What dates do you define as “fall” and “spring” in zone 10B? Oct 15 and Mar 1? A fellow 10B here. Thanks! PS I’m hoping to get my picky husband to try these delicious morsels.
Here’s how you can find your first and last frost dates more accurately: https://gardenbetty.com/planting-calendar/