FLIP FOR FAVAS!

Fava beans are one of the oldest cultivated plants, and one of the easiest to grow.  They were the only beans consumed in Europe before the introduction of legumes from America.

Packed with so much protein they’re known as “the meat of the poor,” fava beans have saved entire populations from starvation during famine.  Luckily, fava beans are delicious as well as being low in calories and fat and high in iron, fiber, potassium, and Vitamins A & C.  Favas should be eaten cooked (some people are allergic to raw fava beans).

The outer shell must be removed before cooking  -  most easily accomplished by first blanching.  Sautée lightly in olive oil with a touch of sage, or boil to tenderness and mash or purée to use as a spread on crostini or as a bed for veggies, grilled meats, fish or chicken.  Sauté with onions, fennel and artichokes or serve the Italian way, sprinkled with olive oil and salt and topped with salami, prosciutto and slices of pecorino cheese. When purchasing fava beans, choose firm pods which are heavy with a hint of rounded beans inside.

They’ll keep well for 5  -  7 days in a plastic bag in the refrigerator.  Cooked and peeled beans will last for 5 days. Fava beans are a bit labor intensive, but well worth the work for their buttery texture and nutty flavor.  Five pounds of unshelled favas will equal four servings.