For some weeks now I have been obsessed with the idea of tackling fava beans. (Not literally of course, I’m not having some sort of hallucination.) What I mean is, I have never cooked fresh fava beans myself and I feel this represents a bit of a foodie deficiency on my part (one cup of these guys is only 2 points). These crazy looking fat pods show up in the specialty markets this time of year and I stare at them and think…huh, wonder what the heck you do with those? I mean, do you treat them like limas/butter beans? Do you treat them like English Peas? Really, what’s their deal? Other than being appropriate with liver and a good chianti, I got nothing.
Apparently, the foodblog gods have been listening because I have run across a few lovely recipes that I am going to try this week. If you are feeling equally ambitious and would like to try a new veg, here they are!
- La Fritteda and the Fava Bean at Spinach Tiger (will serve this without pasta with vinegar-steamed fish)
- Fava Bean Dip at Simply Recipes
- Grilled Favas at 101 Cookbooks (will serve this with grilled sweet potatoes and corn in-husk, I love a whole meal on the grill!)