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Version Francaise

Their season is short but intense, from June to July. It’s a legume that requires some work, but the cooking time is short and the taste rewards effort. To me, they represent the summer. I eat them raw and cooked, as a snack and in salads. Here is my fava bean manual:

First you have to choose them: in preference the large and heavy once, with a strong clove. Brown spots are not in issue, as long as they aren’t soft. The beans are fragile: you should prepare them within two days after purchase. They should be stored in a paper bag the crisper. Before cooking, you have to remove the beans from the pod. 1 kg of beans makes about 200-250g shelled beans. The cooking time depends on what you need them for. I like the short cooking, 2 minutes in salted water to keep them crisp and bright green. For soups and purees, you can cook a little longer, like 10 minutes. To fix the chlorophyll and keep the grassy grean color, they must quickly cool in ice water. Then, peel the the second skin off, and the beans are finally ready to be consumed.

The beans go well with white fish, such as cod or St Pierre, with meat like lamb, chorizo, pancetta or Serrano ham. On the green side, they go well with any type of fresh herbs, thyme, fresh or dried tomatoes, almonds and hazelnuts, with any type of onion and chives, with spring potatoes, parmesan and Grana Padano.

And you, how do you like your fava beans?