Organic Fava Beans - 2lbs (Hunza)

I used these to make Ful Medames. The beans were very clean and easy to use. I do NOT peel them even though the instructions say peel. My mother never peeled java beans and I the nutrients in the skin are lost. I like the product though it was expensive to import them. Unfortunately, there were no other organic java beans available in my area. But good taste and good quality.

I remember buying these at the Pike Street Market in Seattle in the early 70's. Incredible flavor, so heart healthy and filling - eat one or two at a time. I soak overnight, cook for half an hour with onions, bay leaf, basil and a dose of Red Boat. yum

My husband is part Sicilian and his great Aunt Carol used to make a fava bean dish called ‘vowie.’ (sp?) And these fava beans worked perfectly! You soak a cup of them overnight, boil for 40 minutes, sauté in a pan with good olive oil then bake in the oven. Then serve with fancy salt. No peeling necessary. Makes a great protein-packed appetizer or snack. And goes great with Chianti! ;-)

Shells would not come off like directions said Cooked forever No taste Can’t return I suggest that you try someplace else for these Hunts has great cranberry beans But Fava???? Big difference!

Ha! I have been eating the shell. Read that most of the nutrients are really in the shell. Next time, I’ll soak, peel and then cook. This is a healthy item found in a Mediterranean meal plan.

These are the best Fava beans available at Amazon. They're full of flavour, clean and in excellent condition (very few broken). Products from other seller are either para boiled for some unknown reason, which leaves them with no flavour and least nutrients, or are out-of-stock.These beans are hearty and I had them fully cooked submerged in water after 90 minutes in a pressure cooker, with a check and stirring after the first 60 minutes. For best taste and nutrition, eat them whole with the peel on which has a lot of fiber.For seasoning, I suggest salt, black pepper and olive oil to taste, a little hot pepper, a good amount of cumin powder and a squeezed lime or two. The two-pounds will provide a great breakfast with eggs and pita bread for 10 days or more depending on appetite.

These are.....in a word FABULOUS!I soaked them for 24 hrs ( forgot about them!) drained, put water to cover, then put in my insta for 11 minutes on high pressure.Tender, meaty, no skins.Each bean is so big and tender....like a snack! Served warm with chopped fermented garlic and feta and cracked pepper with good olive oil!!So good!

The beans taste great, but I followed the instructions on the label (even though I knew better), which stated to wash and boil the beans for 5-15 minutes. Big mistake. The beans need to be soaked overnight and boiled until soft which takes over 30 minutes - I make them into a middle eastern bean dip.