Fresh fava beans (Vicia faba) exemplify spring on a plate. Brightly colored with a clean vegetal flavor, they are available for only a short window at the peak of the season (generally late May to mid-June). Delicious on their own merit, this brief seasonality—coupled with their labor-intensive prep—makes them all the more precious.

That said, once you’ve shelled them, these legumes are so lovely that there’s no need to overdo them. Here, the bright one-two punch of mint and lemon complements the beans’ mild, nutty taste. Serving them on a base of ricotta toast is an easy way to stretch even a small supply. On a hefty slice of rustic sourdough, this is an indulgent afternoon meal; use a baguette to make smaller crostini for snacks or appetizers.

A spring crop of Vicia faba in BBG’s Herb Garden. Photo by Stephanie Fletcher.

A nutrient-dense staple crop dating back thousands of years, Vicia faba are beloved across a wide swath of the Middle East, North Africa, and Europe. The dried beans star in Egypt’s national dish, ful medames; in Southern Italy the fresh beans are served raw alongside wedges of pecorino.

Here in Brooklyn, you’ll find fresh favas (also called broad beans) at the farmers’ market and at some well-stocked grocers, but for home gardeners, the beans are an easy and useful plant to grow, says horticulturist William Wallace, who maintains BBG’s Herb Garden. They are relatively pest-free, don’t take up much space, and, like all legumes, fix nitrogen in the soil. That is, they convert it from the air into usable nitrogen in the ground, replenishing the essential nutrient to the benefit of future plants. The sturdy beanstalks produce fragrant, pea-like blossoms that give way to upright pods.

Fava beans sport clusters of striking pea-like flowers. Photo by Stephanie Fletcher.

“Fava beans are a cool season crop best sown in early spring, as soon as you can start digging in the soil,” says Wallace. “This allows enough time for a second crop that appreciates the heat of summer or the late summer/fall weather. This year in the Herb Garden I am following them with African eggplant, okra, and lettuces. If you wait until July or August, you could try cabbage, radishes, or carrots.”

Wallace also notes that planting fava beans is a great learning activity for children, because the beans are large and easy to handle, and perform well both in the ground and in pots.

Whether harvesting or buying, look for pods that are large (typically 4 to 6 inches long), firm, and glossy. Shelling the beans is a two-step process, removing first the pods and then the beans’ skins, but it’s not difficult. Park yourself outside or near a breezy window and think of it as an excuse to slow down and enjoy a ritual of the season.

Recipe: Marinated Fava Beans on Ricotta Toast

Serves 4 (or more as an appetizer)

The yield of shelled beans from their pods can vary; this recipe assumes about 1 cup shelled. You can also change things up to suit your tastes: Try adding a shake or two of crushed red chile flakes; substituting basil or parsley for the mint; or increasing the garlic—as much as you like.

  • 1–1½ pounds fresh fava beans in their pods
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon freshly grated lemon zest (from 1 lemon)
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon minced garlic (1 small clove)
  • ¼ teaspoon salt
  • About 1 cup ricotta cheese, or more as needed
  • Good-quality bread, for serving

Shell the Fava Beans

To remove the beans from their thick, cottony pods, break off the stem end and pull the string down, then use your thumbs to push open the pod and pop out the beans.

Use your thumbs to pry open the fuzzy pods. Photo by Stephanie Fletcher.

Blanch and Skin

Fill a large bowl with ice water. Bring a pot of salted water to a boil, add the fava beans, and blanch for 2 minutes, then remove from the heat and transfer the beans to the ice-water bath to cool for a few minutes before draining. Slip the beans out of their light-green skins: Use your fingernail to break the skin near the indent on the curved-inward side, then rip open the top and squeeze the bean out of the skin. After the first few, you’ll get the hang of what works for you.

After blanching it’s easy to squeeze the beans from their skins. Photo by Stephanie Fletcher.

Season and Serve

In a small bowl, toss the fava beans with the olive oil, mint, lemon zest, lemon juice, garlic, and salt. Let sit at room temperature for 15 to 30 minutes. (Or you can do this ahead of time; store the beans in an airtight container in the refrigerator for up to 2 days and then bring to room temperature before serving.)

Slice the bread and toast it.

Spread a generous layer of ricotta onto each piece of toast and then spoon some of the marinated beans on top. Serve immediately.

Mild ricotta cheese adds creaminess without overpowering the marinated favas. Photo by Stephanie Fletcher.

The Eat Local series features seasonal, locally available ingredients and recipes. It was the recipient of a 2016 Silver Medal for Blog Writing from the Garden Writers Association.