Allergen note
Fava beans are not a common allergen, although children allergic to peanut or other legumes occasionally react. In children with G6PD deficiency they can cause favism, a serious breakdown of red blood cells, so avoid them entirely if your baby has this condition and ask your pediatrician first if it runs in the family.
How to serve
At 6–8 months, mash peeled, soft-cooked fava beans into a smooth dip or spread them thinly on toast strips. From 9 months, flatten each peeled bean for pincer practice; after 12 months, mix soft, peeled, flattened or halved beans into pasta, rice or stews.
Preparation
Shell fresh beans, blanch them for 1–2 minutes, then pop off the tough outer skins and simmer until very soft. Soak dried fava beans overnight, peel them if needed and boil until they mash easily. Skip added salt.
Texture and choking risk
Whole fava beans are large and firm, and their skins are tough, which raises the choking risk. Always peel them, cook until they squash easily between your fingers, flatten or mash each bean, and keep your baby seated and supervised.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries fava beans, note any reaction and see it in the allergen tracker.
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