The Fava Bean (Vica Faba) is a dark tan, flat, oval bean that comes in an inedible large pod. The Fava is
about 3/4 to 1 inch in length. The Habas is a peeled Fava Bean. The Habas has a creamy white color,
assertive, almost bitter earthy flavor and granular texture.
The Fava can also be referred to as a faba, broad, horse, English, Scotch field, rounded or Windsor bean. The
Fava was the only bean known to Europeans until the discovery of the "new world". The Fava's 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.t.
Habas Beans (peeled fava beans), are a great time saver and substitute for the fava bean in any recipe. It has
an assertive, earthy flavor and granular texture that is great in cold salads or pureed for dips or bruchetta. Toss
with olive oil and simply season with onions and garlic or with tomatoes and fresh basil.
Rinse 1 cup of beans and soak in water for 4-6 hours. Drain. Place in a pot and add water to cover by 2 inches.
Bring to a boil, then reduce heat to a simmer. Cook 40-45 minutes.