If you read last Friday’s post, you saw the (long) process of preparing fava beans. Now, it is time to put those beans to use in a recipe for a Summer fava bean salad. This salad works perfectly as a complement to a standard green salad and a hunk of bread and cheese, for a light summer meal.
One of my favorite types of cheeses; Cojita, a Mexican hard white cheese.
* Fava Beans (cooked) – 4 cups
Fava beans are my mother’s favorite bean. And beans are my mother’s favorite hobby. And yes — beans ARE a hobby (except for the refried beans in a can …). It is almost an art. Soaking, peeling, boiling, creating a dish — it involves a lot of steps, thoughts, love, and time.
Big, giant, buttery flava-ful fava!
Fava beans are the big magic beans that you imagine in Jack and the Beanstalk. Huge, green beans located in a floppy, large pod, fava beans are one of the oldest cultivated plants and are among the easiest to grow. Most of the world loves to eat fava beans, aside from Americans.
Well, hello Jack and the beanstalk!