Guest Post Spotlight: Fresh Fava Beans, 2 Ways

An Edible Mosaic

Everyday Fare With Extraordinary Flair

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My good friend, Faith from An Edible Mosaic is one of the best bloggers on the net.

• The blog name is cool and perfectly describes her food.
• Her blog layout is bright, vibrant and gorgeous.
• Her food is creative and executed to perfection.
• Her photos are flawless.

Beyond all of that, Faith is one of the nicest people I have met online.

Enjoy...

Fresh Fava Beans, 2 Ways

I want to thank Laz, who is not only a fantastic guy, but also one of my all-time favorite bloggers, for the opportunity to guest post on his site.  It’s truly an honor, Laz!

If ever there were magic beans, fava beans would surely be them.  Just look…

Not only are they high in fiber, extremely low in fat and sodium, cholesterol free, and a great source of folate, but they just feel like magic, Jack-and-the-beanstalk-style.

Favas, which are also called broad beans, horse beans, pigeon peas, and Windsor beans, are related to peas;  like peas, they grow in pods (the pods are fun – they’re padded inside!).  They’re double the work of peas though, since they first have to be shelled and then blanched to remove their outer skin.  But I have to say, the labor-intensive process is so worth it for their uniqueness…they taste earthy, but with a fresh, nutty flavor and slightly bitter notes…and let’s not forget their buttery texture.

Fava Beans in Their Padded Pods

These beans have ancient roots, and although it’s thought that they were introduced to the Americas hundreds of years ago, they are still not as popular as they are in other areas of the world.  (Maybe you’re thinking that fava beans sound familiar even though you haven’t had them…there’s a very notable quite about them from The Silence of the Lambs.)  The first time I had favas was in the Middle East, as dried favas are commonly used there to make several dishes, including falafel and foul mudammas (a breakfast dish of mashed fava beans with olive oil, garlic, and other fresh veggies).

Fava Beans Sautéed with Garlic & Olive Oil…and don’t worry, that’s not Chianti.  It’s actually a Kool-Aid-like drink called Squeeze.  (And yes, I (occasionally) drink that…I’m basically just a big kid.)

Fava beans are typically harvested in the spring/summer, and even though it’s a bit late in the season, I was lucky enough to find them on a recent visit to a local Middle Eastern grocery.  Since I probably won’t come across them until next spring, I couldn’t resist grabbing a few pounds.  Fresh favas, once shelled and peeled, are a fantastic addition to so many dishes…salads, soups, stir fries, risottos (or other rice or grain dishes), and dips/spreads are a few favorites of mine.  I made a couple things with them – a simple sauté with garlic and olive oil, and a flavorful spread for bread or crackers.

Fava Bean Spread with Garlic, Olive Oil, & Pecorino

IMPORTANT:  Just a slight word of caution concerning fava beans.  For some individuals, consumption of fava beans triggers an allergic reaction called favism, resulting in hemolytic anemia with jaundice (for more information on favism, please see the Favism Association’s website http://www.g6pd.org/favism/english/index.mvc). 

 Fava Beans Sautéed with Garlic & Olive Oil

Serves 2 as a side dish

About 1 1/4 cups shelled fresh fava beans (from about 2 lbs fava bean pods)

2 tablespoons olive oil

1 large clove garlic, minced

A handful of fresh green herbs (such as parsley, chives, scallions, etc.), minced

Salt and pepper

Blanch the beans in boiling water for 2 minutes; plunge into an ice bath to cool, and then slip off the skins.

Heat the oil in a small saucepan over medium heat; add the beans and a pinch of salt and pepper, and sauté 3 minutes, then add the garlic and sauté 1 to 2 minutes more.

Turn off heat and stir in the herbs; taste and season with additional salt and pepper as desired.

 Fava Bean Spread with Garlic, Olive Oil, & Pecorino

Serves 4 as an appetizer

1 batch Fava Beans Sautéed with Garlic & Olive Oil

1 teaspoon lemon juice

Olive oil

1/2 oz Pecorino, grated

Bread or crackers (for serving)

Transfer the beans and lemon juice to a blender or food processor and pulse a few times; with the motor running, drizzle in enough olive oil until it reaches your desired consistency (it can be completely smooth or you can leave it lumpy).  Stir in the grated cheese.  Transfer to a serving bowl and serve with bread or crackers.

Please stop by and say hello to Faith at An Edible Mosaic.  One of the best food blogs on the net.

That's it for now...till we exchange a few words again...Peace!