Fresh fava beans

Fresh fava beans are the tender green seeds found inside the pods of the Vicia faba plant. This ingredient is highly valued in cooking for its soft texture and slightly sweet, earthy flavor, making it ideal for preparing stews, salads, soups, and stir-fries.

The cultivation of fava beans has ancient origins, dating back to the Mediterranean and the Middle East, where it has been a staple food since prehistoric times. Today, its consumption is common in many regions of the world, especially in Latin America, Europe, and Asia.

Nutritional properties: Fresh fava beans are an excellent source of plant-based protein, dietary fiber, B-complex vitamins (especially folate), and minerals such as iron, magnesium, and potassium. Additionally, they are low in fat and provide energy in a healthy way, making them an ideal ingredient for balanced diets.

In different Spanish-speaking countries in Latin America, fresh fava beans may be known by various names, for example: favas (in some regions of Mexico and Argentina), haba verde, or simply haba. However, in most culinary contexts, they are referred to as habas frescas to distinguish them from dried or dehydrated ones.

In cooking, it is recommended to peel fresh fava beans to make the most of their best texture and flavor, especially when they are very small and tender. They are a versatile ingredient that adds both color and a nutritious protein boost to a wide variety of recipes.