I've heard that fava beans are the world's oldest bean (or the first one that was cultivated, anyway.) Whether or not that's true, the season for this year's fava beans has come around.
Fresh fava beans are a lot of work, because you have to shell them out of their spongy outer pod, boil them for a few minutes, and then gently shell them again. But they're delicate, tasty and worth the effort, especially because their season is so brief.
I like to use them in salads, especially with Middle Eastern seasonings like parsley, mint and lemon, and with other ancient ingredients, like lentils and barley.
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