Fava

Fava, or faba bean, refers to the species Vicia faba and its edible seeds. Also known as broad beans, they have been cultivated for thousands of years in the Mediterranean, Africa, and Asia and are now grown in temperate regions worldwide. The seeds are typically green or cream-colored when fresh and may also be dried for year-round use. The plant is a tall, bushy legume that fixes nitrogen in the soil, contributing to fertility.

Fava beans are a high-protein, high-fiber food with substantial amounts of carbohydrates and minerals such as iron, potassium, and magnesium. They also contain B vitamins. Some varieties and preparations contain vicine and convicine, compounds linked to favism in individuals with glucose-6-phosphate dehydrogenase deficiency; most people can eat cooked fava beans safely, but raw or undercooked beans can cause digestive discomfort or more serious reactions in susceptible individuals.

Culinary uses vary by region. Fresh beans are shelled from their pods and cooked until tender; dried beans are soaked and then simmered. In Italian cuisine, fava beans are mashed into a purée called fave, often served with pecorino and olive oil or combined with chicory in the dish fave e cicoria. In Middle Eastern and North African cooking, dried fava beans are used to prepare ful medames, a popular stewed dish. Fava beans also appear in soups, stews, salads, and as fillings or spreads, and are processed into flours for bread and pastries in some areas.