This week we have Fava beans in our bins, a fairly rare find in the NW!
Therefore,we thought it might be useful to offer up a little information about what they are, how to eat them, and some great ways to cook them. Enjoy!
Via Wikipedia, we find that Vicia Faba, or fava bean, broad bean or faba bean is a type of bean native to North Africa and Asia. While it’s become uncommon in
America as a household item, it is still used regularly in Italy and other Mediterranean countries.
How to prepare Fava Beans
Or, instead of following the French preparation, follow other cultures’ prep- don’t peel them at all. Mature beans might have too tough a skin to enjoy, but fresh and younger beans can be enjoyed with the skin in tact. If you’re a time saver, look for young, fresh favas for you and your family!
How to eat them:
Our founder Carolyn loves her favas steamed and then smashed with a fork. Add a touch of lemon, some good olive oil and crunchy flake salt atop a piece of grilled bread. It’s quick and simple but tastes divine!