Preparing fava beans is a two-step process, registered dietitian Megan Fahey, M.S., R.D., CDN, tells mindbodygreen. First, you have to shuck the beans from their pod, then you have to remove the gray waxy, outer layer on each individual bean. “Although added effort is required,” Fahey says, “the delicate texture and pale green color of the beans are worth your time.” “Fava beans are naturally low in sodium,” Largeman-Roth tells us, which can reduce bean bloat since high-sodium beans often lead to dehydration and bloating. They are also a great source of the minerals manganese, copper, phosphorus, magnesium, iron, and potassium, Fahey adds. “There is so much nutrition packed in their unassuming pods.” Here’s the full breakdown on fava bean nutrition1, according to the USDA database: To make a spread like hummus, Largeman-Roth says to blend the beans with extra-virgin olive oil, salt, and pepper. For a heartier meal, though, she recommends tossing them in pasta or grains, like barley and quinoa. If you’re looking for more inspiration, this fava bean and sweet pea salad recipe is practically spring in a bowl. The recipe was developed by founders of the French cooking school The Cook’s Atelier, and it combines the sweetness of peas with the mild vegetal flavor of fava beans and tops it off with the bright acidic tang of fresh lemon. The recipe serves six, so share with your family, halve the recipe, or save the leftovers to brighten up tomorrow’s lunch. However you decide to cook up this springtime veggie, get ready for a delicious serving of nutrients.
