Pretty certain I could write a children’s book about how wonderful fava beans are. I love fava beans.  Not only do they have an amazing, nutty flavor and creamy texture, cooking with them is a labour of love. Taking the time to hull, blanch, and de-shell this amazing, nutty, spring time treat is well worth the wait! And an added treat: Fava beans are an awesome cover crop, add nitrogen to the soil, and protect the field during the winter months. When Spring time comes around and you see fresh fava beans at your local farmers market…Grab a few bags and have fun! (Serves 1-2)

2.5 pound of fava bean pods
1/2 cup mushrooms, sliced
1 leek, sliced
2 cloves garlic
3 strips bacon
4 kale leaves


Step 1: Hull the Favas
Favas have a thick, inedible shell. You must remove the thick pods and then blanch them to remove the protective skin around each individual bean. First, set a pot of water on the stove, add a little salt, and let boil.  While the water is boiling, de-shell the favas and place them in a bowl.

 Step 2: Prep the Veggies
Slice the mushrooms, chop the garlic, slice the leeks.  Also, in your pan, cook your bacon. Set aside.

Boil the fava beans in water for about 5 minutes, or until the skins on the beans look like they’re able to slide off easily.  When done, rinse with cool water so that they are cool enough to handle. When cool, slip off the skins from each of the fava beans!

Step 5: Cook it up!
Sautee the leeks in the bacon grease.  When translucent, add in the mushrooms, garlic and kale (cook until almost done).  Add in the de-shelled fava beans and sautee for 2 minutes.  Sprinkle with bacon crumbles!!

mmmmm fava beans + bacon = true love