I’ve seen these beans on menu’s published in fancy magazines. I’ve seen these beans at the farmers market. Until this Spring I’d never had these beans. They came to our garden as “helpers”.
After a not so successful garden in 2010 (partially due to an unusually cool summer) David
decided that there was not enough nitrogen in the soil. After clearing out the area of some unwanted “volunteer trees” and digging out the roots he was ready to enrich his soil. Looking for a natural way to add nitrogen to the soil he discovered fava beans would do the trick. He planted them in January and we got our first crop in late May.
2 scallions, thinly sliced
3 sprigs mint leaves, coarsely chopped
juice of 1 lemon
fruity extra virgin olive oil
kosher salt & black pepper
- To prepare the fava beans, remove the beans from their pods & boil them for 2-3 minutes. Shock the beans in ice water, then pop them out of their skins.
- Mix the beans with the sliced fennel, scallions, and a good sprinkling of salt. Drizzle generously with the olive oil to coat. Add the mint leaves & lemon juice. Toss and taste for seasoning.
- Top each serving with a few grinds of pepper and, if desired, a few shreds of parmesan cheese.