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Roasted fava beans

One of my favorite stands at the Jack London Square Farmers’ Market in Oakland is the Happy Boy Farms stand. That’s where I almost always buy my salad greens, and usually a whole bagful of whatever else they have available at the moment.

Sunday was no exception. I stopped by to get some arugula for salads, and grabbed some adorable eight-ball zucchinis while I was there. I eyed the prodigious pile of fava pods on one table, but thought about my schedule for the week, and saw no windows of opportunity for the slow, meticulous process of prepping the beans. Instead, I grabbed a bundle of mint, and went to check out.

“I would have grabbed some of the favas, but I’ve got no time this week to deal with them,” I told the Happy Boy Farms worker.

“Have you seen our recipe over there?” he replied, nodding in the direction of the pile. “You can roast them, and then just eat them like edamame.”

I walked back to the pile, and indeed, there was a laminated article that featured what looked like the easiest recipe ever. Roasting has become my very favorite way to prep vegetables, but it had never occurred to me it would work with favas.

Indeed, it does. Peeling, blanching, and peeling some more? Only if you’ve really got the time. But if you’re like the rest of us, or you don’t have a sous chef, here’s one way to enjoy these seasonal beans without missing whatever you had scheduled during the season.

There’s not really a recipe needed. Just fire up the oven to 450 degrees, and wash the beans thoroughly.

Washed Favas

Toss the beans with olive oil, salt and pepper.

Favas in Bowl

Spread them out in a single layer on a baking stone or sheet.

Favas on Baking Sheet

Roast them for 25 minutes.

Favas Roasted

Let them cool enough to handle, and then remove the beans. Eat them out of hand, or use them in your favorite fava recipe.

Favas Finished

Want to learn more about roasted favas? Try one of these stories:

 

 

4 Comments on “Roasted fava beans”

  1. #1 Sam Breach
    on May 25th, 2011 at 10:12 am

    do you remove the skins as you nibble on them?

  2. #2 Barbara
    on May 26th, 2011 at 11:31 am

    Favas are a part of the traditional Portuguese cuisine. Only there you eat them most in stews with “choriço” and pork. Delicious! I’ve never had them roasted like that but they look really yummy! in Portuguese we also call them favas! But I thought the English name was Broad beans. I’ll have to try roasting them soon!

  3. #3 inadvertentgardener
    on May 28th, 2011 at 2:15 pm

    Sam, I didn’t, actually, and they were fine, though I probably could have if I’d wanted to take the time.

    Barbara, that might be the British English name — not sure! I love them in all their guises, but really do get lazy about them…

  4. #4 Daniele Hawkins
    on Jun 16th, 2011 at 2:35 am

    One of my friends living in Louisiana is a pharmacist and recommended Fava beans for an ailment that has been bothering me.

    Could someone tell us what the health benefits they would render?

    I live in France and had never heard of Fava beans before. So, any information (even whaat they are called in French) would help me inquire about them in a local health store

    Merci !!!

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