Beans (Fava)
OSGF
Plant Family: Fabaceae
Latin Name: Vicia faba
Varieties We Grow: Windsor
Storage: Store in the refrigerator for up to 1 week.
Fava beans, also known as broad beans, are delicious in salads, soups, pastas or blended and spread on toast. At the BCCF, we love adding fresh herbs to our fava dishes, especially mint! Fava beans do require a few extra steps prior to consuming. The outer bean pod is not edible, and so, the beans need to be shucked from the pod. Once the beans are loose from the pods, the favas can be eaten raw, or blanched to remove the outer seed coat, reducing bitterness. To do so, drop the beans into a small pot of salted boiling water, and let the beans cook for thirty seconds to one minute. Remove the beans from the pot and let them sit in a bowl of ice cold water for five minutes. The beans can then be easily peeled and eaten. Chef Jason's favorite way to use our fava's is in a Vignole, which is a Springtime Italian soup. Favas will last in your fridge for about one week.
Recipes
Le Vignole: https://www.italianfoodforever.com/2022/05/vignole-spring-vegetable-stew/
Smashed Fava Beans with Pecorino and Mint on Toast: https://www.foodandwine.com/recipes/smashed-fava-beans-toast-pecorino-and-mint
Foul Mudammas: https://www.themediterraneandish.com/foul-mudammas-recipe/
Cacio e Pepe with Peas and Favas: https://cooking.nytimes.com/recipes/1014828-cacio-e-pepe-with-peas-and-favas