They’re the same bean, just different names. You’ll see “fava beans,” “broad beans,” and even “split broad beans” used on packages for this category.

• Names: Fava = broad beans; wording varies by brand and region.
• Forms: Available dry, canned (ready to heat), peeled, split, or roasted for snacking.
• Shopping tip: Try both terms in search on Walmart, then use filters for type (dry, canned, roasted), size, and dietary preferences to narrow choices.

Flavor tends to be nutty and earthy. Choose whole beans for stews and salads, or peeled/split for quicker cooking and smoother textures.

The form you choose changes texture, cook time, and best uses.

• Peeled (skinless): Outer skins are removed, so they cook faster and turn creamy—great for dips, purées, and soups.
• Split: Halved beans cook the quickest and break down easily, ideal when you want a smooth or thick consistency.
• Whole (with skins): Hold their shape better for stews, salads, and hearty sides. They usually take longer to cook.

On Walmart, you can filter by form (dry, canned, roasted) to match your recipe. If you’re unsure, check the package cooking suggestions for guidance on timing and texture.

Cooking times vary by size and whether beans are peeled or split, but this general approach can help:

1. Rinse: Pick out any debris and rinse well.
2. Soak (optional for quicker cooking): 8–12 hours in plenty of water; drain and rinse.
3. Simmer: Cover with fresh water by a few inches. Bring to a gentle simmer.
4. Timing: Whole beans often take 45–90 minutes; peeled or split may cook faster. Check for tenderness as you go.
5. Season: Add salt once beans are mostly tender. Aromatics (bay, garlic) are optional.

For best results, refer to the package’s directions and adjust based on your texture preference.

Ful medammes is a traditional dish made with cooked fava beans, commonly seasoned and ready to enjoy.

• What it is: Tender fava beans, often packed in a savory sauce or simply cooked for you to season.
• How to serve: Warm gently, then add olive oil, lemon juice, garlic, and a pinch of cumin. Top with chopped tomatoes, onions, and parsley if you like.
• Ways to enjoy: Spoon over rice, serve with warm flatbread, pair with eggs, or mash slightly into a dip.

Check the label for spice level and suggested heating instructions, then adjust seasonings to taste.

Good storage helps with flavor and texture.

• Canned or cooked: Transfer leftovers from the can to an airtight container; refrigerate and use within a few days. For longer storage, freeze in portions (flat in bags or in containers) and label the date.
• Dry beans: Keep unopened bags in a cool, dry pantry. After opening, seal tightly or move to an airtight jar to protect from moisture.
• Before using: Always check appearance and smell. If something seems off, it’s best to discard.

Package instructions may include additional storage guidance—give those a quick look, too.