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Fava Beans

Fava Beans

Description

Bright green, tender and sweet beans form inside five to seven inch long paler green pods, half dozen or so beans to a pod. Young fava beans can be eaten straight out of the pod, but as then season progresses, the thin outer skin of each bean needs to be peeled.

Pack Size

25# Case
Available by the pound

Applications/Techniques

Fava beans are excellent as part of a spring vegetable ragout or minestrone soup, pureed and combined with ricotta cheese to make a fresh ravioli filling or spread for bruschetta or crostini. The leaves of the plant are also edible and have become quite popular among the Farm-To-Table restaurants.

History

It is always interesting to read the literature and description of Fava beans. You run into phrases like 'favas have long been a staple of the Mediterranean diet or 'an Old World legume' or 'the most labor intensive of all fresh beans' and many a restaurant cook will confirm this last fact. Favas first arrive in early spring from Northern Mexico and cross over the border in Mid-April. They thrive in cool temperature and, though still available, will become a bit large and starchy during summer.

Flavor Friends

  • Basil
  • Butter
  • Cheese-feta, Parmesan, ricotta,
  • Chile peppers
  • Chives
  • Cilantro
  • Corn
  • Cream
  • Cumin
  • Dill
  • Fennel
  • Garlic
  • Herbs
  • Leeks
  • Lemon
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  • Olive oil
  • Onions
  • Oregano
  • Parsley
  • Pasta, fresh
  • Peas
  • Pepper, black
  • Rosemary
  • Sage
  • Shallots
  • Spinach
  • Thyme
  • Tomatoes
  • Vinegar, cider
  • Yogurt

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