There are a whole lot of types of beans out there, but one of my favorites, has got to be the Fava Bean. I really knew nothing about these until that Hannibal Lector movie a few years back, but once I tried them I was hooked. They have a beautiful color, a fairly mild flavor, and a creamy firm texture, that I find really appealing, and so I’m always looking for ways to use them. The one down side about the fava bean, is that they are a bit of a pain to clean. It’s a multi-step process, and you need to touch every bean to get the shells off. Despite that effort, I think they are well with it. And, in this cooking video, I’m going to show you how to prepare and peel fava beans as quickly and easily as possible. Hope you find it helpful.
How to Peel Fava Beans
- Fava beans come (unfortunately) in two shells. The first looks a lot like a giant, pea pod, and each pod contains about 5 fava beans.
- Once removed from the larger pod, you’ll find each bean has a thin skin around it, that also needs to be peeled off
- To start, get a pot of salted water boiling on the stop top, and bring it to the boil
- While the water heats, remove the beans from the pod by snapping off the stem. With a bit of practice you’ll be able to pull the stem off, so that it also pulls off some fibers running down the seam of the pod
- Then you can run a finger up that seam, splitting it open and removing the beans
- Once you have all the beans, put them in the salted water to blanch for 2 – 3 minutes
- Remove from the water, and submerge in cold water to stop the cooking process and set the color
- Use a finger nail to put a gash in the outer layer, and then you can squeeze the bean from the other side right through that gash
- Repeat with the other beans and you’re good to go