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