Fava Beans!
Some people grow them as a cover crop for their gardens, some grow them to eat, some grow them for both reasons! All I know is that they are good, and a definate spring treat!
NPR recently had a great story on Favas, some history and how to-s…….Here it is!
Fava Beans: A Little Spring on Your Plate!
Fava beans have long been a staple in Asia, the Middle East, South America, North Africa and Europe. Now, more Americans are discovering their buttery texture and lovely nutty taste.
Preparing the Bean
You have to buy a lot of beans. Five pounds of unshelled favas will serve about four. Some recipes equate 1 pound of unshelled beans to 1 cup of shelled beans. This depends, of course, on size.
To shell the beans, pull on the stem of the pod and unzip them, on both sides. But you’re not done. Now take the shelled beans and drop them in boiling water for 30 seconds. Remove and plunge into ice water, and peel off the beans’ waxy outer covering. Drain. Now, they are ready for use in recipes.
Although it’s time-consuming, shucking fava beans is well worth the effort.
I know what you’re thinking: Fava beans would go well with some liver and a nice Chianti.
Just put it out of your mind. Remember, it’s only a movie.
Although the American Film Institute identifies Hannibal Lecter’s line in Silence of the Lambs as the 21st most recognizable movie quote in history, if you don’t know what I’m talking about, consider yourself lucky and just enjoy your favas in peace.
After shucking, you must remove the waxy coating that covers the bean.
On a more positive note, some think favas may help in treating Parkinson’s disease, and others use them as a natural alternative to Viagra. Fava beans are rich in L-dopa, a substance used to treat Parkinson’s. Some link L-dopa with libido. Consult your doctor.
Fava Beans with Pecorino
Fava beans are a spring favorite in southern and central Italy. This salad, adapted from Patricia Wells’ Trattoria (William Morrow 1993) is popular as a starter or as part of an antipasto spread. If you can only find a hard grating pecorino, use a soft goat cheese. If there are leftovers, saute the beans and cheese with a little oil in a small skillet. They are fragrant and delicious as a warm appetizer.
Makes 8 to 12 servings
2 pounds fresh unshelled fava beans (about 2 cups shelled beans)
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried leaf oregano
3 tablespoons fresh flat-leaf parsley leaves, snipped with scissors
1/8 teaspoon crushed red peppers (hot red pepper flakes), or to taste
8 ounces soft sheep’s milk cheese such as a pecorino or a soft fresh goat’s milk cheese, cut in small cubes
Salt and freshly ground black pepper to taste
In a medium bowl, combine all ingredients, and toss to blend. Taste for seasoning.
About the Author
Bonny Wolf is Kitchen Window’s contributing editor and a commentator on NPR’s Weekend Edition Sunday. Her book of food essays, Talking with My Mouth Full, is out in stores. You can find more information at bonnywolf.com.bonny wolf
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