Fava Beans, Our Favorite Dark Horse Legume

Although we associate them mostly with Mediterranean cuisine, fava beans grow all over the world, from China to South America. These large, flat legumes, which resemble lima beans, grow in pods that are usually discarded unless the beans are especially young. They are in season in the spring, but you can find them well into the summer in cooler climates. Fava beans work well <a href="http://www.saveur.com/french-spring-vegetable-stew-recipe">in stews</a> and thick purées, or can simply be grilled whole and eaten from their pods with salt and a squeeze of lemon. Here's how to buy and prepare them, and some wonderful recipes to make with them. (Justin Walker/)
When purchasing fresh fava beans, look for bright green pods that are free of yellow patches. Large beans are starchy and firm, while smaller ones are sweeter and more tender. If you are buying shelled beans, select beans with a smooth surface. Get the recipe for <a href="https://www.saveur.com/fava-bean-pesto-recipe/">Fava-Mint Pesto</a> (Matt Taylor-Gross/)
Store favas in a perforated plastic bag in the vegetable crisper, to shell just before use. You can store shelled favas the same way but be sure to use them within three days. Get the recipe for <a href="https://www.saveur.com/roasted-tomato-grape-toast-fava-bean-puree-recipe/">Roasted Tomato and Grape Toasts with Fava Bean Puree</a> (Eva Kolenko/)
To shell favas, unzip the seam of the pod and remove the beans. The light green skin should easily slip off the beans. They are now ready to use. Get the recipe for <a href="https://www.saveur.com/article/recipes/fava-bean-herb-and-pomegranate-fattoush/">Fava Bean, Herb, and Pomegranate Fattoush</a> (André Baranowski/)
The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Sopa-de-Habas-Fava-Bean-Soup/">Mexican Fava Bean Soup (Sopa de Habas)</a> (Todd Coleman/)
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Classic-Stewed-Fava-Beans/">Ful Medames (Stewed Fava Beans)</a> (Todd Coleman/)
Tender artichoke hearts and fava beans pair beautifully in this simple Greek side dish. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Aginares-Me-Koukia-Artichokes-and-Fava-Beans">Artichokes and Fava Beans (Aginares Me Koukia)</a> (Farideh Sadeghin/)