Saturday, July 26, 2014
Every year I grow at least one veggie that I have never grown before. Last year it was oca, this year it is the fava bean. I bought 6 plants at the farm stand and watched them grow from a couple of inches to several feet tall. Then they started to flower. The flowers were white and grew in clusters with each flower having a big dark spot on the lower petal. These grew into the green pods seen below.
If picked early, while the pods are still thin, fava beans can be eaten whole like any other bush bean. If you let them grow until they are large and plump just pull the outside string and remove the beans. They will be covered with a thick waxy shell. Parboil them for just a minute, plunge into ice water, and peel the waxy layer off. Now you have a bright green oddly shaped bean.
Today we grilled fava beans and ate them right out the shell. Prep was minimal; just a quick toss with a little olive oil and salt. My husband grilled them for four to five minutes on the first side and then a minute or two on the other, before removing them from the grill. They were cooked perfectly soft and had a sweet buttery taste. The olive oil and salt that was initially tossed on the beans stuck to my fingers and reminded me of edamame that I have eaten before at one of our favorite restaurants.
Toss beans with olive oil and salt. On grill lay pods in a single layer, turn after 4 to 5 minutes on first side, then grill for another minute or two on the next side. Remove, salt again if needed.
To eat, tear open pod and squeeze the beans out, if tender enough eat whole pod. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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