Fava beans can usually be substituted in recipes calling for lima or even kidney beans. Here are some I think you’ll like:
Spelt Salad with Fava Beans
1 cup uncooked spelt or wheat berries
4 cups water
2 cups shelled unpeeled fava beans (about 2 pounds whole pods)
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 cup diced celery
1/3 cup dried currants
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, crushed
1/4 cup chopped fresh parsley
Place spelt in a large saucepan; cover with water to 2 inches above spelt. Bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours or until spelt is tender. Drain. Bring 4 cups water to a boil in a medium saucepan. Add fava beans; cook 2 minutes. Drain and rinse with cold water; drain. Remove and discard tough outer skins from beans. Combine spelt, fava beans, tomatoes, celery, and currants in a large bowl. Combine vinegar and next 4 ingredients (through garlic), stirring with a whisk. Drizzle over spelt mixture; toss well to coat. Sprinkle with parsley.
Fava Bean, Asparagus, and Pasta Soup
4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
1 tablespoon olive oil
1/3 cup finely chopped shallots
1/3 cup finely chopped carrot
1/2 cup uncooked small pasta macaroni such as acini di pepe
2 tablespoons dry sherry
4 cups fat-free, less-sodium chicken broth
1 cup water
1 1/3 cups (1-inch) sliced asparagus
1 tablespoon fresh lemon juice
1/4 teaspoon salt
6 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
Heat oil in a medium saucepan over medium-high heat. Add shallots and carrot; sauté for 2 minutes (do not brown). Stir in pasta; sauté 2 minutes. Add sherry; cook 10 seconds or until liquid evaporates. Add broth and water; bring to a boil. Reduce heat, and simmer 6 minutes. Add beans and asparagus; cook 4 minutes or until asparagus is crisp-tender. Remove from heat; stir in juice and salt. Top with cheese and chives.
Uruguayan Bean Salad
3 cups canned fava or kidney beans, drained and rinsed
1 cup chopped seeded tomato
3/4 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Combine all the ingredients in a bowl, and toss gently.
