Fava Beans

Fava beans are found in our pick-your-own field this year. While they are well known in many parts of the world and have been eaten in many countries for centuries, they are a new addition to our farm's crops. Sometimes called "broad beans," or "fuul" when dried, fresh fava beans are a buttery-textured, slightly bitter, nutty flavored member of the legume family. The bright green beans are hidden beneath a waxy outer coating, which is hidden beneath a large, floppy 5-7" pod. Growing on bushy plants, favas are ready to harvest when the green pods start showing rusty brown markings with a few black bumpy spots.

To prepare, remove the beans from the pod and blanch by tossing beans into already boiling water for a few minutes. Drain from the water, and slip the beans out of the outermost layer which should be easy to do now. Use fava beans in a puree, sauteed (try it with garlic and butter), added to pasta dishes or salads.

1 comment:

Anonymous said...

Scafata (Umbrian Fava Bean Stew)
2 TBL olive oil
1/2 cup shelled fava beans
1/2 cup chopped onion
1/4 cup chopped fennel
1 1/2 cups chopped chard leaves
1 cup chopped carrots
1 1/2 cups chopped peeled tomatoes

1. cook oil, beans, onion, fennel, carrot and chard over low heat.
2. When beans are quite tender, after about 45 mins. add tomatoes and cook for another 25 mins. Season to taste with salt and pepper.