The fava bean, alternatively known as broad bean, is a large, flat, green leguminous vegetable.
The earliest record of its cultivation dates back to Old World Agriculture prevalent in the Neolithic times, about 6000 years ago, probably in Persia and Egypt. Traces of fava beans have also been unearthed in the tombs of Egyptian pharaohs, indicating that these legumes enjoyed royal patronage even in that era. No wonder then that fava beans became somewhat of a staple food all over the in the region thereafter.
Fava beans, along with a wide array of other legumes such as lentils and chickpea, continue to dominate Mediterranean and North African cuisines.
However, the acclaim for these beans that thrive in warm climates is no longer limited to their place of origin. In fact, a lot of people grow this winter season crop in their own backyard or kitchen garden.
Today, fresh fava beans, as well as their canned, frozen, dry, salted, and roasted variants, are easily available in the global market. Easy-to-cook fava beans have a mildly sweet and earthy flavor and melt like butter in the mouth. It is on account of this understated texture and taste that fava beans make for a versatile addition to any diet as part of dips, salads, stews, and soups.
When buying fresh fava beans, look for tender, bright-green pods that have recently matured and are evenly shaped. Springtime, ideally between March and June, is the best season for buying fresh fava beans…..Read more
