The fava bean is a culinary diplomat, moving freely between the cuisine styles of central Europe, the Mediterranean, and the Middle East. Strong flavor and works well in side dishes. This been must be blanched and its seed cover removed. Soaking is not required. Also known as broad, butter, Windsor, English, fool, foul, or horse. Substitutes are baby lima or chickpea.
Ingredients: FAVA BEANS.
Suggested Use: This tough-skinned bean is often served as a puree or on its own. Puree cooked Fava Beans and mix with spices, onions and garlic or dill and thyme. Favas can also be roasted and eaten as a snack, a common practice in east Asia.
Basic Preparations: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer until tender. This bean produces foam, so skim the water regularly while cooking. One cup dry yields 2-1/4 cups cooked.
Bulk 16 oz
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