Fava beans are one of
the oldest broad beans whose history is traced back as much as 8000 years
or more. Along with other lentils, they became part of the diet in
the eastern Mediterranean as far back as 6000 BC. They're even used
as a cover crop to help prevent erosion of the soil and they add nutrients
to the soil at the same time.
Fava beans are used in Sichuan cuisine in
China, fried for a crunchy snack and are a breakfast dish in Arab
This tan, rather flat bean resembles a very large lima
Strong and distinctive flavor used frequently in
Eastern and Latin cooking.
The difference between the Fava and the
Haba beans is simple, Fava beans
still have the green skin and Habas (Fava) have the skin removed.
FAVA BEAN PITAS:
2 c. cooked fava beans*
1 clove garlic, peeled
1 t sea salt *
1 fresh tomato, finely chopped
1-2 scallions, chopped
Juice from 1 large lemon
1/8 c olive oil
Alfalfa sprouts and Feta cheese optional
Heat bean in liquid to boiling. Mash garlic and salt into a paste in
medium bowl. Add tomato and scallions to bowl. Drain hot beans, reserving
few tablespoons of cooking liquid. Add beans and liquid to bowl. Add Lemon
juice and olive oil to moisten everything. Stir and adjust seasoning.
Warm pita bread in
microwave. Then cut in half and open to make pockets to insert Fava mix.
Sprinkle with alfalfa sprouts and/or feta cheese.
*These products are available from www.barryfarm.com