Got Fava? Ever had ’em? These beans aren’t exactly a common veggie found in most refrigerator’s crispers. You may not even be able to find them at the grocery store.
Fava beans have a dual identity as a broad bean. So if you ever hear the words “fava” or “broad” come before bean, they’re referring to the same vegetable. Fava beans are unusually large compared to most beans. They’re closest in size, and often bigger than lima beans.
These obscure legumes are actually a staple crop in Asia, South America, Europe, and the Middle East. I say it’s about time we see them here in the US!
With a bit of a buttery texture and hint of nutty flavor, fava beans have a good bit of nutrition to back them up: high in fiber and iron while low in sodium and fat and full of protein. That means they’re filling and good for you.
Here’s Today’s TRICK:
You don’t have to always shell fava beans! You can simply cook them slowly in a little bit of water to tenderize the pods. And guess what – the whole thing is edible!
Here’s today’s TIP:
Fava beans can be fried. The skin cut open, and just dust them with a bit of salt, or other preferred seasonings, and it makes a great crunchy snack!
And Your RECIPE:
Shrimp and Fava Beans with Thyme
- 1 tablespoon olive oil or coconut oil
- 1 tablespoon unsalted butter
- 2 ounces ham diced
- 1 clove garlic minced
- 3/4 pound shrimp cleaned, shelled and deveined
- 1 pound fresh unshelled fava beans
- 1 teaspoon fresh thyme minced
- Sea salt and freshly ground pepper to taste
- Heat oil and butter in a skillet over medium high. Add ham and garlic – toss for a minute. Add shrimp, favas, and thyme – stir constantly until shrimp are pink.
- Throw in a dash of salt and pepper. Cover the pan and simmer for a couple of minutes before serving immediately!