Favorite fava
Lately, I’ve had a little time on my hands. Watching the tour for a few hours every night has me sitting down, ready for any little task to keep busy with. And with the help of a few pounds of peas and a few more pounds of fava beans, I’ve already occupied a few evenings so far.
Both peas and favas have a very short season in the late spring and early summer. It always seems that just before I’ve had my fill of them, they are gone, not to return again for another year. Maybe there is some good in that—for all of its virtues, the asparagus season seems to last a little longer than my appetite for it and I’m left with a few wilty stalks tucked away in the back corner of my produce drawer. But that won’t be happening with the favas this year.
I found the favas at the market last weekend and quickly scooped up a few pounds. The peas in the garden have also been producing enough for some happy additions to our meals. So with a bag of pods, I got down to shelling. I know shelling is a tedious activity, but I like the quiet repetition of the task. And since I am not going to make anyone else join in, I think I can have my quirks on this one!
The tricky thing with favas is that they get shelled twice. I know, two rounds of shelling does sound a little arduous for a little bean, but I have devised a plan to make the effort worthwhile. This is one of those times when I go all out. I don’t just shell a few beans for one meal—I shell a few pounds. Yes, it takes a little while, but the beans keep nicely after their first shelling for a day or two. I tuck them away in a plastic bag in the fridge, let my fingers recover a little and start planning what I’ll make next.
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Once I have recovered my strength and decided what to eat, I usually blanche the favas for a few short minutes, then drain and cool them in an ice water bath. Then I get to shell them all over again, but since a day or so has pass, I don’t mind it so much. And the second shelling is usually a little easier. I’m still working on my technique, but it can be kind of tricky trying to get those little beans out of their shells while keeping them in one piece. But not to worry, over the course a few pounds of favas, there is plenty of time to get it figured out.
What remains is a lovely bowl of brilliant green beans, ready to be added into whatever is being cooked next. Toss the shelled favas into some boiling water with fresh peas and cook for a minute or two—delicious! Top a toasty piece of bread with a few mashed favas, seasoned as you wish, and enjoy. Or make a meal of it and throw the favas and peas into a pot of pasta that’s a minute or two from being cooked. Complete it with a poached egg, a little cheese and some fresh mint and it is a one-plate dinner. Quick—get shelling!
