An Old World Fava

     Fava beans (Vicia faba) originated in North Africa and have been grown around the Mediterranean for thousands of years.  They've been farmed for so long, in fact, that there is no known wild variety, according to a recent article in Fine Cooking magazine.  Also known as horse beans, broad beans and faba beans, they are easily cultivated all around the world and are an excellent source of protein and fiber.  The plants withstand the cold well and make a great cover crop.

     The green pods contain smooth, pale green beans that are firm yet creamy and have a nutty, buttery flavor.  When buying favas, choose pods with an even, grassy green color and few or no brown spots.  The pods should look and feel plump.  Avoid those that have beans bursting out of them--this means they're old.  Leave the beans in the pods until just before cooking.  They can be stored in a plastic bag in the crisper drawer for up to a week.  Shelled, blanched and peeled favas can be frozen for up to a year.

     Once you've gone through the trouble of shelling, you don't want to cover up their flavor, so stick with simple preparations.  Add them to a salad, saute in butter for a side dish, or toss with pasta. Mashed or pureed they make a suitable spread for crostini.  They can also be grilled shell and all, after which the tough skin will slide off.  Drizzle with olive oil and sprinkle with salt for a peel-and-eat snack just like edamame.  Sweet grassy fava beans pair well with bright flavors like lemon, mint, basil and sheep's and goat's milk cheese.  They also partner well with salty cured meats and wild spring mushrooms like morels.

     They do require shelling and peeling to get to the good part, but they're well worth the effort!