Cooking vegetarian usually requires exploration of various legumes, like beans, peas, nuts and lentils. One of my absolute favorites is the fava bean, which goes by various names, including broad bean. Research says that these may be found fresh, canned, frozen, dried, and in various colors.
Favas are packed with protein, fiber and iron. The texture is somewhat creamy or buttery, and the flavor is earthy and nutty, making them a great choice for eating in both warm and cold dishes!
At this point, I’ve only used the brown ones and in the dried form. Sometimes they’re challenging to find, depending on the shopping options. On occasion, I order then online, and those that have already been blanched and peeled (such as Bob’s Red Mill) save a great deal of time. I don’t cook them for nearly as long as the package suggests. If you want to peel your own, check out this video of French chef, Jacques Pepin, showing you an easy method.
Favas pair nicely with asparagus and tomatoes, and I’ve come up with a ‘recipe’ of sorts with various options. This can be eaten warm or cold, but I think the flavors tend to intensify a bit after it has been refrigerated.
Fave Fava Salad
INGREDIENTS and METHODS:
Fava beans, blanched and peeled (optional additions: cooked or canned garbanzos/frozen green peas, simply rinsed in cool water)
Asparagus, blanched or steamed and cut into bite-sized lengths (although longer spears add visual appeal)
Tomatoes, sliced or diced; halved if using cherry tomatoes
Scallions/green onions, thinly sliced (white and green portions), chives (snipped),or garlic (minced); garlic may be cooked with the beans, if you wish
Seasonings: choose from mint, tarragon, dill, salt, pepper
Option: place the above mixture over a bed of spring mix lettuce, arugula, spinach or baby kale
Heartier version: add cooked and cooled orzo pasta or couscous
Cheese additions, such as Parmesan, Feta, Pecorino, or your favorite vegan cheese
Dressing choices: olive oil whisked with lemon juice or a balsamic vinaigrette made with balsamic vinegar, oil, and a touch of sweetener
NOTES: When preparing the beans and asparagus, be careful to avoid overcooking and letting them become too soft, especially if you plan to eat this chilled. Ingredient amounts are totally up to you, depending on the end quantity, flavors, and the look desired.
If you haven’t sampled them before, I hope you’ll give favas a try. Let me know what you think! ~Becky
Reblogged this on Campbells World.
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Thanks for the reblog, Patty!
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Generally known as broad beans here in England ❤
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Thanks; that’s good information to know!
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Lovely example of inspiration without rules!
Another nice first approach for someone unfamiliar with them is to get a recipe for ful. I think of it as Egyptian, but it’s eaten in other areas as well.
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Thanks so much! I’ll have to check into ful. I appreciate the suggestion.
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I love beans too!! Have not met a bean yet that I didn’t like! Fun recipe!
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Thanks, Sue; hope that you’ll try it!
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I probably will! Thanks for posting!
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If I’ve had them, it was quite some time ago. They’re not the same as what are called butter beans, are they? Your salad looks delish, and you can’t go wrong with asparagus!
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I think that butter beans and lima beans are the same thing, but typically they’re larger and softer than favas/broad beans. Yes, I love asparagus, too!
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This recipe looks great! Thanks for sharing!
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You’re welcome; hope that you’ll try it sometime!
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yummy! have you had fresh fava beans? lovely steamed!
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No, I haven’t tried them fresh and have never seen them at the store. Hopefully I will, eventually. Thanks for the comment, since that’s something I want to pursue!
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I have never peeled fava/ broad beans and I have never found that to be a problem. And I agree – they are delicious! Home grown the best but grocery store OK too when in season locally and you can find them. I’ve been totally unsuccessful in finding them frozen.
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Thanks for this reminder. Maybe I’ll have some for dinner!
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