These beans are a perfect staple to keep around for meals that need some extra substance. They also contain fiber, protein, and antioxidants that can aid in digestion, help burn fat, and fight cancer.
Emerald green (when fresh) with a firm texture and subtle nutty flavor, these large beans are in season from late March to
early May. Soak and cook dried favas (shown) before using them. Make a bean salad, add to pasta or rice like the recipe listed
below, or pair with roasted veggies for a filling and healthy side.
View Recipe: Fava Bean Risotto with Fresh Mozzarella and Prosciutto
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Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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