It's the last call for fava beans at farmers’ markets in California. Soon, these nutrient-packed beans — filled with fiber, protein, and micronutrients — will disappear until next season.
Traditionally grown in the cool climate of the Mediterranean, fava beans are considered a “modern crop” in California. A species born from the pea and bean family, the fava bean is delicious both cooked and raw. Toss them into any salad, or do as the Romans do: Top them with some extra-virgin olive oil and grated pecorino cheese.
Many chefs have begun to experiment with this tasty and versatile legume. Chef Gabriela Cámara – of Cala in San Francisco, Onda in Los Angeles, and the legendary Contramar in Mexico City – loves to pair raw fava beans with cucumber and fresh herbs; this sprightly salad has become one of her signature appetizers. Or perhaps using them in a savory pie is more your speed? Food blogger Vy Tran coats his spring tart with fava beans, peas, and fresh eggs. (The veggies are barely cooked). West County Digs, an organization that supports eco-gardening and shares nutritious recipes with fresh ingredients, has developed a method for pickling fava beans. The beans are boiled, cooled and added to a jar with rosemary, oregano, marjoram, smoked paprika, cajun seasoning, cayenne pepper, thyme, spring onions, garlic, dill and mustard seeds. After 24 hours in the fridge, the pickled beans are ready to eat, making for a perfect side or a healthy aperitivo. In Alexandria, Egypt, “foul” is a common dip: Its main ingredient? Warm fava beans. The chef at Yalla in Seattle has played around with this dish, adding tahini, parsley, tomatoes, olives and olive oil to the warm beans. And Verjus has developed a special sauce verte paired with lamb, potato confit and spring onions.
Verjus Spit Roast Lamb
But when it comes to traditional Italian cuisine, vignarola — a Roman stew made with fava beans, artichokes, asparagus and peas — is a staple. Italian chefs have been known to spice up the standard dish, inventing their own variations of the recipe. At Cotogna, this traditional stew is paired with poached eggs, spring onions, and pecorino cheese, and they also offered a fava bean “risotto kit” to cook at home. At the newly reopened Tosca Cafe (now serving take-out), their trottole pasta is tossed with vignarola, asparagus, mint and ricotta.