Green Jacketed Superheros – Fava Beans

Share this post

Featured in our TakeHome cases in spring are Fava beans (Vicia faba). Go ahead, go ahead — say it: “Fa-fa-fava beans and a nice Chianti.” Maybe it took a scary movie specter to get fava beans some attention, but that would only be in recent history. The humble fava bean has been around for a long time, reportedly as far back as the Egyptian pharaohs. In Sicily, sometime during the Middle Ages, it enjoyed an elevation in status. There, it had been used as fodder for livestock when the starving population turned to it during a famine. It became the “lucky bean.” It is used as a token from the altar of St. Joseph—a fava bean in a coin purse means the bearer will never be out of money.

Also known as “horse bean” or “broad bean,” it’s often used dried and even ground, as it is in some Middle Eastern recipes for falafel. But to appreciate the real rich flavor of the fava, it’s best enjoyed straight from the field. Farmers know the blessing of favas—and not just as food. Fava beans are also used to bring nutrients back into the soil. Favas, like other members of the leguminous vetch family, are nitrogen fixers. When a fava bean plant is uprooted, the little power packets of nitrogen can actually be seen clinging to the roots. Thank you, fava.

Preparation: Split the pods open to extract the beans, then discard the pods. To remove skins from the beans, blanch in boiling water for one minute and rinse in cold water; slip the skins off, then boil or steam the beans until tender (approximately 2–5 minutes).

Storage: Keep in a plastic bag in the fridge. Best used within 3 days.

 

 

Subscribe to the WEEKLY BITE

* indicates required

 

Recent Food articles:

History of the tomato
April 18, 2019
How to prepare Ataulfo mango
April 4, 2019
Making the most of citrus season
February 14, 2019
Three hearty soup recipes you can enjoy all month
February 4, 2019
Tempting winter fruits to brighten your weekly mix
January 31, 2019
Easy meal prep recipes you can eat all week
January 7, 2019
How to make latkes and applesauce
December 6, 2018
The food history of Thanksgiving
November 22, 2018
Winter and summer oranges
August 23, 2018
How to make vegetarian sushi at home
August 7, 2018

More recent articles:

Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019
How fostering psychological safety increases performance
April 8, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.