The Fava Bean (Vica faba) is a flat, oval bean, 3/4 to 1 inch long, that grows in an inedible large pod. The Fava has an assertive, almost bitter earthy flavor and granular texture. These beans are also known as faba, broad, horse, English, scotch, field rounded, or Windsor beans. Favas were the only bean known to Europeans until the discovery of the "new world." The Fava pedigree goes back to ancient Egypt as a staple in the diet of the pyramid builders, cultivation can be traced back to the bronze age in Switzerland and the iron age in Great Britain.
Fava Beans must be peeled before eaten. A peeled Fava Bean is also called a Habas Bean. Puree cooked, peeled Fava Beans (Habas) and mix with spices, onions and garlic or dill and thyme. Habas can also be roasted and eaten as a snack, a common practice in east Asia.
Peel Fava Beans. Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer until tender. This bean produces foam, so skim the water regularly while cooking. One cup dry yields 2-1/4 cups cooked.