Worth the trouble?
Absolutely. Fresh young fava beans are springtime’s sweetest pleasure. They are a delectable seasonal treat. True, they take a little effort to prepare but they are definitely worth the trouble.
Condemned by ancient Greek philosopher Pythagoras and forever associated with Hannibal Lechter in “Silence of the Lambs”, fava beans have a long history.
It is one of the oldest cultivated beans in Europe and a staple of the Mediterranean diet for over 5000 years. For some unknown reason, fava beans continue to be ignored in America. Some growers blame the lack of popularity on the laborious task of shelling the bean. And unless you grew up in an Italian, Spanish, French or Greek household, you are likely missing out on their wonderful sweet earthy flavor.
A spring staple all around the Mediterranean, they can be extremely versatile. Try grilling them whole in their pods and serve them with a drizzle of olive oil. Mash or puree them and spread them on crostini. Make a bowl of soup out of them. Add them to risottos. Toss them in pasta, or salads. And if you are lucky enough to get your hands on fresh, young, tender fava beans, try them raw with some pecorino cheese and a glass of wine as they do in Tuscany.
There is no fast way to prepare fava beans. Once shucked from their pods, the debate is whether to remove their leathery skin or not. Some cultures do, and some don’t. Although I don’t have a specific preference – I have consumed the beans both ways, and I do tend to buy young beans. In my opinion, this eliminates the need for double shelling. So look for glossy, firm, bright green pods when choosing fava beans.
The following recipe is a wonderful spring fava bean soup with leeks, watercress and granny smith apples.
How to double-shell the fava beans:
Remove the beans from their pods. Place them in a pot of boiling water and blanch them for about 2 minutes. Drain and then place them in cold water until thoroughly cooled. Do not let them sit too long in the water. To remove the milky white skin, peel away the top of the shell with you finger nail and simply squeeze the other end of the shell to pop the bean out of their skin.
- 2 cups fresh double-shelled fava beans
- 1 bunch watercress
- 3 large leeks sliced
- 2 granny smith apples peeled and chopped
- 4 cups chicken broth
- 2 tbs butter
- 2 tbs olive oil
- Salt
- Pepper
- In a large pot, heat butter and olive oil. Add leeks, fava beans and granny smith apples. Sauté until tender but not brown, about ten minutes.
- Add chicken broth and bring to boil. Reduce heat and simmer for an additional 10 to 15 minutes.
- Meanwhile, wash and trim the watercress removing any tough stems
- Ladle the hot soup into a blender or food processor, add uncooked watercress and mix until very smooth.
- Return soup to pot and season with salt and pepper.
- Reheat if necessary. Serve with a drizzle of olive oil and some croutons...