Foul (fava beans) is a staple in our morning meals, providing iron and healthy nutrition for the body.

I had a large amount of fava beans. I was searching for a good way to cook them, and came across a recipe from a TV cooking show called Hanamaru Market.I added the sake to take away the green-raw flavor. It's possible that cooking the beans for two minutes might just be a little too much. They'll still continue to cook because of the residual heat, so you might not even need to boil them for the full two minutes. Recipe by Kyouchan

I took advantage of the last fava beans from the garden to make this pesto, which is great for tossing with pasta or spreading on tasty crostini.

We are in the peak season for fava beans, and one delicious way to enjoy them is with the recipe I share below, which I learned from my mother.

Fava beans are delicious on their own, but when paired with mint, the flavor is doubled! The origin of this recipe: I was thinking of a menu using herbs and learned that Spanish cuisine combines fava beans with mint.

The recipe that my daughter learned in an Italian cooking school was to boil the fava beans, mix them with pecorino cheese and sprinkle them with extra virgin olive oil and rock salt.Based upon that recipe, this is a simpler variation to cook the fava beans in the microwave, and add Parmigiano Reggiano, Krazy Salt, and olive oil.Adjust the amount and kind of cheese, salt, and olive oil to suit your taste.I recommend cooking fava beans in the microwave.It's convenient since you can even cook only 1 pod.Here's a list of cooking time for your reference (at 600 W):1 pod = 1 minute; 2 pods = 1 minute 20 seconds; 5 pods = 2 minutes 30 seconds.These are estimates, so experiment to see what works with you. Recipe by gingamom

Here is a recipe that is over 8,000 years old. Fresh Fava beans. A spring treat. And the water they are cooked in, called aqua faba, can be whipped into vegan egg-whites , and kept frozen.The white sauce is a classic used on lots of other protein rich dishes.#CA2025

The meaty Spanish olives and nutty fava beans are a great combination.

Turn leftover tonkatsu into a super easy egg-topped katsudon!About this recipe:This is one of the recipes my mom taught me. It reminds me of the times she’d make it for my lunch, especially when pork cutlets were on sale.

Fava beans and chickpeas mashed with spices are formed in balls and deep fried. They are usually served with a tahini sauce called tarator, vegetables and pickles. You can also have them in a sandwich.

I got a lot of fava beans from a friend, so I made this.It's also delicious made from edamame.It takes a little bit of work, but all the steps are fairly simple.In Step 2, use the strainer for a smooth feel, while mashing with a fork retains some of the bean feel. Both are delicious.Please adjust the sugar amount as desired. I use 30 g to better make use of the flavor of the beans. Recipe by mary

Nanaimo bars come from the town of Nanaimo, on Victoria Island, off the coast from Vancouver. They're very popular in the west coast of the country, whereas people on the East coast tend to prefer Butter tarts (see my profile for a recipe for those 😉)I hope people from all of the east coasts of the world can enjoy this delicious dessert!If you want thicker Nanaimo bars, you can double the recipe, but use the same size pan.Also, I mention using a double boiler in this recipe. If you don't have a double boiler you can just place a metal or ceramic bowl on top of a pot of simmering water (what I did). The reason for using this method, is to prevent the chocolate from burning, as direct heat (or even using a microwave) will not melt the chocolate properly, but using the steam from the simmering water will provide a very even lower intensity heat.