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Fresh, shelled fava beans.
I came home one day to see these gangly, finger-like appendages sitting in a bowl on my kitchen counter. Peering closer, I asked, "What is that?" to which my mother casually answered, "Fava beans."
Prior to this spring, I had only encountered fava beans in the freezer aisle of my local ethnic supermarket, where they had been already shelled and washed. My mother usually sauteed them with a little bit of olive oil, some jalapeno peppers, and cubed baked tofu - a delicious, heart-healthy dish.
Piqued by the presence of fresh, unshelled beans, I decided to look up some information about the fava bean.
Fava beans, also known as Broad Beans, Faba Beans, Field Beans, Bell Beans, are actually part of the pea family and are a staple of many Mediterranean dishes. They're high in fiber, iron and protein, low in sodium, and contain no cholesterol. They have a soft buttery texture and a subtly-bitter, nutty taste. They're also incredibly versatile, the stars in dishes ranging from crunchy fried and salted fava beans to fettucine with fava bean sauce, fava bean stew and salad toppings.
Currently, I'm using them as a distinctive alternative to edamame; simply steamed fava beans are bigger, and depending on whether you choose to remove the thin, outer peel, gummier than edamame.
Fresh fava beans can be found in ethnic grocery stores starting in the late Spring, with their peak in the month of July. If one desires the taste but not the complication of having to shell these beans, they can be found, at any time, in frozen form.
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