The Grocer: Fava Beans
Known for its buttery texture and light nutty flavour, the fava bean (or broad bean) is a nutritious staple found commonly in Middle Eastern and Mediterranean dishes.
One of the world’s oldest cultivated foods, the fava bean was first grown for consumption as far back as 6000 BC. These tasty legumes grow in long pods, which are firm and bright green when the beans are ready to snack on. The beans, which are actually part of the pea family, need to be shelled and peeled before you eat them.
Hannibal Lecter famously ate fava beans with a nice Chianti, and although we wouldn’t recommend taking food tips from this character’s books, fava beans can be a healthful addition to your casseroles, salads, soups and bakes, particularly in spring.
One cup of fava beans contains approximately 13 grams of protein and a healthy helping of iron and fibre to boot. Fava beans contain no saturated fat or cholesterol, but do contain a high concentration of thiamine, vitamin K, vitamin B6, potassium, copper, selenium, zinc and magnesium. You can serve fava beans raw or cooked, though the bean pods must first be blanched and the mature seeds shelled before eating.
You can enjoy fava beans with a little olive oil, salt and lemon, some caramelised onion, or try adding them to a soup or salad. Fava beans can be found at many grocers and fresh food markets locally.
Image via The Food Librarian.
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