A personal fava-rite

One of the special treats of spring is fava (fah-vah) beans, yet I don't know too many people who eat them. In fact, when I stopped to fill a bag with the large, furry pods at Monterey Market, a friend of mine who is pretty food savvy blurted out in horror, "What's that?"

Well, it's part of the pea family and a very ancient vegetable. Evidence of favas has actually been found in Egyptian tombs. The plants make a great cover crop, infusing nutrients into the soil, but many farmers don't even bother harvesting them for the table.

My friends, Cathy and Rick, grow them as a cover crop but DO eat them and that's how I came to know and love them. I have fond memories of shelling huge piles of favas so we could enjoy them with soy sauce and shiso leaves as part of a Japanese feast at their lovely home in Sonoma County.

Cooks in the Mediterranean region use both fresh and dried favas, and have done so for a very long time. So long that some people of Med. descent have a genetic allergy to the vegetable and can be poisoned by the beans.

So let's recap. The fava is a funny-looking veggie that most people don't bother eating, and it can be poisonous. Oh, and did I mention it's kind of labor-intensive (more on method later)?

But here are the fava's good points: it has a buttery texture and subtle earthy flavor that is absolutely unique and delicious. It is plenty nutritious, too. (A compound in favas is the same one used in certain medications developed for Parkinson's patients. So they must be especially good for the nervous system.)

In the interests of expanding your culinary horizons, I suggest you bring home a big bag of favas the next time you're at a well-stocked produce market. Then here's what to do:

1) Remove the beans from the pithy pods, discarding the latter.
2) Drop the beans in boiling water and cook for 3 to 4 minutes, depending on their size; rinse with cold water, drain, and cool.
3) When cool enough to handle, peel the beans. Yes, one at a time (this is the labor-intensive part). You'll find each pale green bean is wrapped in a touch, milky skin. Just pinch a loose area and tear to open the skin and pop out the bean.
4) Dress the beans with hot or cold sauce, or use them in pasta or risotto. They are already fully cooked and are delicate in texture, so don't add them to a dish until the last few moments of cooking time.

The favas pictured above are dressed in a lemon and fresh parsley pesto, laced with ground fennel seed. Fresh basil would also work beautifully in this kind of preparation. I added bits of roasted red bell pepper for their smoky flavor and a nice color contrast.

Hope you'll make friends soon with this somewhat odd but completely endearing veggie.

Blessings and bon appetit!
vegetarian food cooking fava beans spring vegetables