Meet the Bean: Vicia Faba
I am trying out fava beans (Vicia Faba) from scratch for the first time! Fussy little beans, I'd say. First you need to shell them. Not quite like shelling peas, with a simple crack of the pod and the thumb-slide to release the peas - favas seem to require a bit more wrestling, and then once you get them shelled, they need to be hand-peeled. Every bean. Seriously.
|Favas: just shelled.|
|Naked favas. Worth the effort?|
Since I'm eating clean these days, the uber-convenient can o' beans is way off the list (not to mention potatoes and flyash) so I decided to whip up my own creation.
The plan: Fresh favas from the Farmers Market, simmered with the bone from leftover pork roast (organic, natch) then sautéed with onions and garlic (lots of garlic). Add basil and thyme from the garden and fresh diced tomatoes. A bit more simmering...et voila!
Stay tuned for Part 2. I'm wiped from the shelling and peeling. I'm putting the batch together later.
To find out more about Vicia Faba click the link.
These Beans Rock.
|Favas fully dressed. Worth it. This time.|
Would I do favas from scratch again? Hmmm. Hard to say. I really love them, but I have a feeling they'll fall into the same category as roast duck - one of my faves, and just too fussy for me to make at home.
Perfect, though, for ordering in restaurant. And one thing I know I can make is reservations!
It's bean fun. I'd love to hear your fava stories!
These beans travel well and taste great cold (just like the ol' canned ones). We had the leftovers at a picnic in the local park today. Hubby and I both longed for more...
|Favas on a picnic. Have tupperware. Will travel.|