Eat June: Fava beans

Eat June: Fava beans

June 12, 2018

Enjoy your Fava beans with a nice Chianti 

Origin. Fava beans, also known as broad beans, originated in North Africa and are considered an Old World legume that are one of the easiest crops to grow. They are popular around the world and feature in Mediterranean, Middle Eastern, South American, and Asian cuisines.

Growing. Fava beans are encased within pods in groups of three to eight. Not only are they cultivated for food, but they’re also used in feeds and planted as a cover crop to prevent erosion. They can also be grown during winter because they’re able to withstand cold/harsh climates.

Flavor. Nutty, buttery, delicate and tender, they’re also high in protein, fiber, iron, calcium, potassium and vitamin A and C. Good thing you can grow them easily in a GROW Duo.

Cooking. They involve a bit of work to get to but we promise they’re worth it. First, the beans must be removed from their pods (two pounds of pods will yield roughy one cup of peeled beans). Next, blanch them to loosen up the outer shell and peel it off. At this point, the bright green fava bean is ready-to-eat with a touch of salt, lemon and olive oil or,  they may be pureed into dips or spreads, fried, sauteed, grilled, or made into soup and tossed into salads. Here are recipes for fava beans two ways: Egypt's national dish, ful medames, and a recipe for mashed fava beans on toast.

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