We just got the first fava beans of the season in the PRINT. kitchen and are pretty excited about them. Favas go by any number of other names: broad beans, horse beans, English beans, and Windsor beans. The beans themselves are nutty-tasting emerald green gems that grow inside large pale green pods. The pods are lined with a fuzzy coating that protects the beans, keeping the especially tender. Usually you have to shell the beans, removing them from the thick pod, and also remove the thick outer skin from each bean as well. It’s a lot of work, but the tender, buttery beans are worth it.These first young favas are so tender that you don’t even have to shell them, you can eat them pod and all. We are using them in as many dishes as we can this spring, including:
- Squash Ricotta Ravioli, Zucchini, Favas, Beets, Tarragon, Parmesan
- Pan Roasted Poussin, Peas, Fregola, Bacon, Porcini, Basil, Tomato, Au Jus
- Seared Branzino, Sautéed Asparagus, Scallions, Favas, Rhubarb, Cauliflower Puree, Morel Mushrooms Sauce
