In the world of legumes, fava beans stand out. They are the oldest variety; there's evidence of fava bean cultivation as long as 10,000 years ago in the Fertile Crescent.

In the world of legumes, fava beans stand out. They are the oldest variety; there's evidence of fava bean cultivation as long as 10,000 years ago in the Fertile Crescent. They stand out visually ...

Whether you sugarcoat it and call it a labor of love or bluntly describe it as a chore, there's one thing pretty much all cooks can agree on: peeling fava beans is a time-consuming process. At ...

Add a large pinch of salt to the boiling water, then stir in the peeled fava beans. Cook, stirring occasionally until they’re light, bright green and al dente, 2 to 3 minutes.

Fresh fava beans — a spring delicacy — have returned to local restaurant menus in sublime specials. ... Add the peeled fava beans, basil, and parsley; process until the texture is mealy.

4. Stir in the lemon juice, tarragon, salt and pepper. 5. Stir the peeled fava beans into the cream sauce. Heat 1 to 2 minutes just until the fava beans are hot.

Puree the cooked beans and season with more salt, if desired, a little olive oil and a few drops of lemon juice. Serve as a side dish, spread on grilled bread, or use in a risotto. May 15, 2002 ...

Whole roasted fava beans: Toss clean whole fava pods with olive oil, salt and pepper. Spread on a baking sheet in a single layer and roast at 450 degrees for about 25 minutes, or until tender ...

Unzip the pod by pulling its stem down the back, splitting the pod open in two halves. Working over a bowl, use your thumb to push the beans out. Once the beans are out of their pods, you have two ...