$7.50 – $37.00
A legume enjoyed in ancient Persia and Egypt, Fava beans are less well known in America. Often pureed and used as a dip, Fava’s earthy, chestnut-like flavor and dense, floury texture combines well with pungent spices and aromatic herbs.
Checkout these great recipe ideas:
Fava Bean Spread Print
- 1 cup dried Fava beans
- 2 tbsp. olive oil
- 2 cloves garlic, chopped
- salt to taste
- ½ tsp. ground cumin
- ½ tsp. paprika
- 2 tbsp. chopped flat-leaf parsley
- ½ lemon, cut in wedges
- flat bread, cut in triangles for dipping
- Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water. Put beans in heavy saucepan, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender (45 minutes – 1 hour).
- Drain beans and cool slightly. Peel and mash beans. In fry pan, heat 1 tbsp. oil, add garlic and sauté 1 minute. Turn off heat and add mashed beans, cumin and paprika. Place bean spread in serving bowl and drizzle with remaining olive oil, top with parsley and garnish with lemon wedges.