Fava beans, also known as bean beans or pod beans, are legumes that belong to the Fabaceae family. They are cultivated for their large, fleshy and flat seeds, contained inside long and thick pods.

Fresh Fava beans are bright green in color and have a sweet, slightly herbaceous taste and a creamy consistency once cooked. They can be eaten both raw and cooked. When young and tender, the pods can be eaten whole. Ripe broad beans, on the other hand, are usually shelled and the seeds are cooked in various ways, such as boiled, stewed or sauteed.

From a nutritional point of view, Fava beans are an excellent source of plant proteins, essential fiber and nutrients, such as iron, potassium, magnesium and various B vitamins. They are also rich in phytochemical compounds beneficial to health.

Fava beans are a traditional ingredient in many cuisines around the world, particularly in the Mediterranean, the Middle East and Asia. They are often used in dishes such as fava bean hummus, in salads, soups and stews. The fresh fava bean season runs from late spring to early summer, but dry beans are also available throughout the year.