皮付きソラマメ 3 ポンド

Fava beans, also known as broad beans, are a springtime crop.

Inside the cushy pods are large, flat, bright green beans with a tough, clear skin that is typically removed before eating.

Fresh favas can be eaten raw, cooked, or dried for use later, and the versatile bean can be used for salads, stews, sauces, fillings, snacks, and more.

Fava beans have a delicate, buttery and nutty taste with a trace of light sweetness.

Many fava fans describe the bean as tasting like spring, with a lightly sweet vegetal flavor.

Dried fava beans have a mild flavor similar to dried chickpeas.

Recipes

Sauteed Fave Beans

1. Remove the fava beans from their pods. Place the beans in a bowl and discard the pods.
   
2. In a large frying pan over medium heat, melt the butter and add the fava beans. Cook, stirring frequently, until the favas are tender, or about 3 minutes.
   
3. Add salt and pepper to taste. Garnish with the fresh herbs if using and serve immediately.
   

Falafel With Fava Beans

1. Soak fava beans and chickpeas overnight in water. Drain and rinse. Remove the skins. Preheat oil to 350 F; 2 inches of oil in a frying pan will suffice. We prefer to use vegetable or canola oil, but olive oil can be used also.
   
2. Place beans in food processor and blend. Add remaining ingredients to form a thick paste-like consistency. If too thick, add 1 tablespoon of water at a time until desired consistency.
   
3. Remove falafel mixture from processor. Spoon falafel into hot oil by the tablespoon. Fry for about 2 minutes or until falafel is a golden brown color. Enjoy falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.