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They also come in a dry form and have to be soaked before cooking. They are also called broad beans. Maryse KF Etzold a écrit : > My wife Carline, the PWP uses Fava beans. Here is some info on preparation etc. > 1. Availability: She obtains them in a local supermarket in a plastic bag in the > frozen food dept. They are an Italian specialty and they are more likely to be > available in areas with a large Italian population. I have also seen them fresh > at local vegetable stand. They look like overgrown string beans. They are also > available dried and free of their inner shell (see > below) in Italian deli specialty stores. > > 2. Preparation: Fresh Fava Beans look like large string beans, and as such must > be shelled to remove the casing. What emerges is beans which look like large > Lima beans but are a nice deep green color. This is the type which is available > frozen. But, You are not done yet. The individual beans have a tough inner shell > which also must be removed. They are then cooked pretty much like other beans. > Salt and Herbs can be added, and they taste like beans (say like lima beans). > They are quite tasty and can be treated as just a nice food. > > 3. Effectiveness: Carline takes a heaping table spoon full and actually uses it > as a spread on an English Muffin. But as far as I can tell it has very little or > no effect (but then so does almost everything else). But is certainly worth > trying. They are relatively inexpensive (except when fresh, because the yield is > so low). So try them and if nothing else, they can be considered a pleasant > food. > > K-F