The fava bean also known as the broad bean, faba bean, field bean, bell bean, or tic bean, is a species of bean (Fabaceae) native to North Africa, southwest and south Asia, Should we discard the pods? Here's what I read in an article from the Wall Street Journal.
"If the pods are no fatter than your little finger, you might copy Lebanese cooks and handle them as one would green beans, topping and tailing, then chopping and cooking the pods along with shelled favas, garlic, olive oil and lemon. Or you could go Greek and fry the pods, or dip them in oil and toss them on the grill. If the pods are more mature and larger—say, the size of your thumb—then shuck the beans out of their velvety casings to cook them in a pilaf or risotto, or braise them Roman-style with chopped pancetta. Like most legumes, favas go well with roast or grilled lamb, or pork in any fashion, from sausages to kebabs."
I was reminded of this when I read Monica's recipe on the pickup list this week. It is definitely worth a try and I felt it important to repost it to the blog.
Grilled Fava Beans
Ingredients:
Directions:
"If the pods are no fatter than your little finger, you might copy Lebanese cooks and handle them as one would green beans, topping and tailing, then chopping and cooking the pods along with shelled favas, garlic, olive oil and lemon. Or you could go Greek and fry the pods, or dip them in oil and toss them on the grill. If the pods are more mature and larger—say, the size of your thumb—then shuck the beans out of their velvety casings to cook them in a pilaf or risotto, or braise them Roman-style with chopped pancetta. Like most legumes, favas go well with roast or grilled lamb, or pork in any fashion, from sausages to kebabs."
I was reminded of this when I read Monica's recipe on the pickup list this week. It is definitely worth a try and I felt it important to repost it to the blog.
Grilled Fava Beans
Ingredients:
- 2 lbs. fava beans in the pod
- 3 tbsp. extra-virgin olive oil, plus more for drizzling
- Sea salt and freshly ground black pepper, to taste
- 1 lemon, halved
- 2 oz. Parmesan
Directions:
- Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Put favas into a large bowl, drizzle with 3 tbsp. oil, and season with salt and pepper.
- Grill favas, turning occasionally, until charred and soft, about 6 minutes.
- Transfer favas to a serving platter. Drizzle with olive oil and squeeze lemon juice over the top. Season with salt and, using a peeler, peel thin strips of Parmesan over the top of favas. Let cool for 5 minutes before serving.
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