Fava bean recipe

Yesterday I had the first fava beans of the season. They were early, probably because this winter has been extremely mild.

The first fava beans are small and very tender: The best by far. At the end of the season, they are very big and much harder. You have to cook them for at least two hours. So I prefer to enjoy them now.

I cooked the traditional fava bean recipe, Faves a la catalana, Catalan-style fava beans. When the fava beans are tender, this Mediterranean recipe is no difficult at all.

You prepare this fava bean recipe with

- a little bit of botifarra negra, a mildly seasoned blood sausage,

- some dices of bacon,

- mint, a scallion, garlic and a small glass of wine.

I took a picture of the fava bean recipe, and I hope to publish it, together with the recipe.

We eat fava beans since the Romans brought them to us. The poor ate them a lot as they are nutritious. In fact, nowadays Egyptians still eat lots of fava beans.

Apart from eating them, the Romans used fava beans in funerary ceremonies, and they were linked to reincarnation rites too.

To prepare this fava bean recipe you have to choose a day where you have time, as you have to shell them. For four guests you need 11 pounds (5 kg) of unshelled fava beans! This makes about 1 1/4 shelled fava beans.

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© Núria Roig,

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