Habas Beans (Shelled Fava Beans) are thought to have originated in the Middle East and North Africa around 6000 B.C., and have been an important staple of the Eastern Mediterranean diet since ancient times. Today, Fava Beans are widely cultivated all over the world. Cooked Habas is often used in cold salads, dips and bruschetta, as part of falafel, and traditionally prepared in the national dish of Egypt, “ful.” Fava Beans are high in protein and fiber, as well as vitamin A, vitamin C, potassium and iron.

  • Can be stewed, boiled, pureed, sautéed or roasted
  • Dried beans can be ground into flour
  • Can be roasted, spiced and eaten as a snack


Rinse 1 cup of beans and soak in water for 4-6 hours. Drain. Place in a pot and add water to cover by 2 inches. Bring to a boil, then reduce heat to a simmer. Cook 40-45 minutes. Yields 1-1/2 cups cooked.


Peeled Fava Beans.