Profile: Inedible pods of split large Fava Beans with a translucent coating should be removed before using. Greenish-brown when dried, with a meaty, starchy texture and a strong earthy flavor
* 7/8 to 1-1/4 in.
* Rich in protein, fiber, vitamin A, vitamin C, potassium, iron, and potassium
* Peeling Fava Beans is advised.
Broad beans (Vicia faba) are a flat, oval green bean that grows inside a big, inedible pod. Each bean has a translucent skin that should be removed before usage, especially mature beans.
The split large Fava bean has been a mainstay of the Eastern Mediterranean cuisine since 6000 B.C. Fava beans have been used in Chinese cooking since around 5,000 B.C., and are particularly popular in Szechuan, where they are known as "Szechuan beans."
Split large Fava beans are now frequently grown as a cover crop for silage and for human food. While the plant can tolerate extreme weather, it loves cold, temperate environments. Fruiting in mid-spring on the temperate East and West Coasts of the United States, it is typically regarded as a sign of coming warmer weather.
Split large Fava beans are used in many different dishes around the world. In season, the beans are eaten raw in salads, dips, sautés, pasta dishes, and soups. Dried fava beans can be utilized in similar ways.
|Shelf Life:||2 Years.|
|Uses:||-Affable Fava Beans can be stewed, boiled, pureed, sautéed, or roasted.
-In Puglia, it is often blended with olive oil and eaten with bitter greens.
-"Ful" is made with cooked Fava Beans mashed with garlic, cumin, olive oil, and lemon juice.
-Unpeeled cooked Fava Beans are commonly consumed as a snack in East Asia.
-Add to lamb stews, a great partner for Fava Beans.
|Basic prep:||Sort and rinse beans carefully. Squeeze each bean to remove the skin. Rinse and cover with new water. Bring to a boil for 3 minutes, then reduce to a simmer for 2 hours. Skim the water frequently while cooking this bean.|
|Country of Origin:||Peru|
|Handling / Storage:||Store in a cool, dry place.|