Fava beans: A seasonal superfood and cooking guide

Fava beans are one of the favourite seasonal legumes. Due to their nutritional properties, they are worth incorporating into your diet. It is also essential to remember how to cook them so they do not lose their valuable qualities.

Summer is when more vegetables and fruits appear in stores and markets. It is the season for fava beans, which are great additions to dishes, although their enthusiasts also enjoy them solo, with just butter and dill.

We will show you how to cook fava beans to retain their firmness and, most importantly, their precious health properties.

Fava beans can be successfully called summer's natural treasure. They are an excellent source of protein, making them perfect for people who do not eat or limit meat.

They are also fibre-rich, which helps regulate intestinal function and allows for prolonged satiety. Due to their low-calorie content and small fat content, they are also great for a weight-loss diet.

You can eat young fava beans raw in small amounts. It is best to cook young pods in lightly salted, boiling water with a pinch of sugar for about 10 minutes. Older fava beans usually need more time, but after about 15 minutes, it is worth checking if they are already appropriately soft but firm. The right cooking time ensures that the fava beans do not lose their valuable properties. The longer you cook them, the more overcooked they will become and lose nutrition.

Older fava beans can be soaked for about an hour in cold water before cooking. Adding caraway, marjoram, or bay leaves to the boiling water can help prevent bloating. Additionally, if someone does not like the smell of cooking fava beans, you can add a sprig of dill to the pot to significantly reduce the characteristic odour.