Fava Beans
Also known as broad beans, favas are a favorite cuisine across the Mediterranean and West Asia. Grown as an over-winter crop, they’re mature remarkably early in the Pacific Northwest garden and provide a unique food for simple and complex cooking. Most people “peel them twice” to expose a creamy inner-seed pod that can be mashed and mixed or eaten raw, an inspiration to plates like this pasta and many sauces like this versatile addition. Young pods can also be warmed up on the BBQ or steamed and eaten like edamame. They pair well with seasonings including lemon, scallions, garlic (scapes), onions, salt and pepper.
Favas come in a long pod and then a secondary shell. Many recipes cook the inner shell and bean, few cook the whole pod, and many peel them twice to reach the rich and versatile inner-bean. Try these fava recipes!
