Preparing fresh fava beans is worth the effort. (Ben Mims / Los Angeles Times) Preparing fresh fava beans is tedious, I won’t lie. But if you tackle the process separately from cooking with them for a ...

There’s nothing quite like going to the farmers market in the spring. The deep-green kales and purple beets take a back seat to bushels overflowing with verdant green vegetables; fresh herbs stacked ...

Now that we’re in March, the first fava beans of the new season, grown in the warmer parts of California, start arriving in our markets. Within a few weeks locally grown favas will follow in a torrent ...

To prepare pasta and broad beans, start with the pods of fresh broad beans: open them by breaking the top stem (1), then shell the beans with your hands (2). Once extracted, remove the small growth on ...

There's nothing difficult about bean cookery since it is only a question of time. Before cooking, all dried beans need to be rehydrated by soaking. The 10- to 12-hour overnight soak is the easy and ...

“Is it fava bean season yet?” a friend asked me recently. I told her, “Yes, spring is the moment for fava beans and my garden is full of them, so you can have a bag.” She said, “Good, because I want ...

Preparing fresh fava beans is tedious, I won’t lie. But if you tackle the process separately from cooking with them for a meal, you’ll find the work worth the effort. Most traditional preparation ...