You may have noticed something quite peculiar in the produce section and farmers market these last few weeks. What appear to be “pumped up” string beans are in fact fava beans. Many cultures around the world, including Italians, consume fava beans. In this week’s column, I look to my Sicilian heritage for some fava bean inspiration in the form of my Grandma Virginia’s unique preparation for this vegetable.
When fresh favas are out of season, they can be found dried at many well-stocked Italian markets around the South Valley and throughout San Jose. For some, bulk bins full of the dried beans serve as a seed supply to produce their own fresh spring crop.
Although a little labor intensive, the shucking and peeling of fava bean shells is not that hard and well worth the effort. First, you need to know the quantity to purchase. Some wise people in the world of food have figured out that one pound of fava beans in the pod yield one cup. So, for this week’s recipe, you need three pounds of fava beans in the pod.
For the cleaning process, first pinch the end of the pod and peel back along the “string” side. Slide your thumb between the removed string portions of the pod and open the pod like you would a book, and remove the fava beans. You will notice there is a tough “shell” on the fava bean. To remove it, place the fava beans in a pot of boiling water for about two minutes to loosen the skins, and then place them in a bath of ice water. This outer shell will be easy to remove with a paring knife as leverage.
Like any good Italian, my Grandma Virginia always looks forward to this time of year. Her recipe is a method that has been used for generations, and although I describe this method as a side dish, during lean times this dish was served as the main meal with more pasta added. You may choose to cook a double batch and freeze the fava beans in portioned containers for up to four months. Once the fava beans have been shucked and shelled, they can also be eaten raw in a salad, lightly steamed, drizzled with olive oil and salted as an appetizer or added to your favorite soup during the final moments of cooking.
Sicilian Fava Beans
From Virginia Ardizzone
Serves six
Ingredients
• 3 cups fava beans, shelled
• 2 tablespoons olive oil
• 4 ounces pancetta or bacon, cut into small strips
• 1/2 large onion, diced
• 3 cloves of garlic, minced
• 1 cup of water
• 1/2 teaspoon salt, plus additional to taste
• 1/4 teaspoon pepper, plus additional to taste
• 4 ounces dried spaghetti
Step 1: Heat a large frying pan with the olive oil over medium heat. Add the pancetta or bacon and cook until it the fat has been rendered and it begins to brown. Add the diced onion and stir until it begins to become translucent, followed by the garlic and continue until it has softened.
Step 2: Meanwhile, bring a large pot of salted water to boil. Break the spaghetti into three even portions and add to the boiling water. Cook the spaghetti according to package directions.
Step 3: Add the fava beans to the sautéed mixture and toss. Cook for five minutes, stirring occasionally. Add salt, pepper and water to the mixture. Reduce the heat to low, cover and simmer the fava beans for an additional seven minutes or until the fava beans have become tender. Adjust the salt and pepper to your taste. If you prefer the fava beans to be more “soupy,” add additional water.
Step 4: Add the cooked spaghetti to the fava bean mixture and toss. Transfer the fava beans to a heated bowl and serve.
Mitch L. Mariani II is a self-taught amateur chef. Questions, comments and suggestions can be directed to him through e-mail at
Th****************@gm***.com
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