Fava beans have been around for quite a long time. Ancient Egyptians prized them so much that they were buried with them inside of their tombs! Originally native to Africa and southwest Asia, today Favas are cultivated all over the world. Thanks to the Spaniards, Mexicans have been enjoying them since the XVI century, in may different ways.
Filled with nutrients and Vitamins, they are also filled with a deep strong flavor. In Central Mexico, they are commonly found fresh at markets in the spring time where they range in size from the mini to the large and in colors from the pale green to the deep purple. When fresh, they come with a shell and a leathery skin underneath it, both of which needs to be removed before eating. Which can be quite laborious. Then they are eaten in soups, stews and salads mostly (continue for more information and photos).
Continue reading Beans: Fava Beans
When I think about my mother, I think about her fava bean soup (fine, and a couple other things too…). That’s how strong an impact that soup has had on me.
But not many people are wild about Favas, Habas in Spanish. Different from pasta or potatoes, Favas haven’t gone mainstream.
Okay. I can see why.
First, the fact that they come in many forms can be confusing (fresh in their pod, fresh out of the pod, dried with their skin on, or dried and peeled). Also, the ways to cook them in their different forms haven’t been widely publicized. On top of that, Favas have a strong flavor that can be overpowering, and to some, hard to bear.
Now, bear with me here. If you know what form of Favas to get for which kind of dish, the confusion is almost gone. With the right recipe, the confusion evaporates further and their overpowering flavor is tamed. Thus… beloved cooks, Favas become what they must:
filling, rich, wholesome and deliciously intense.
Continue reading Fava Bean Soup: Time to go Mainstream!