Botanical name [Nome Botanico]: Vicia faba
Family [Familia]: Fabacea
Origin; Not known
One of humankind’s most ancient crops, fava beans have been cultivated in the ‘Old World’ for around ten millennia. Fava beans are high in many essential nutrients and have the highest protein-to-carbohydrate ratio among popular pulse crops, such as chickpea, pea and lentil. They also complement cereals in supplying all essential amino acids.
Fall-sown crops help reduce soil erosion while the Rhizobia bacteria, living in root nodules, convert atmospheric nitrogen into the ammonium crops need to grow.
Fava beans contain the alkaloid glycoside vicine which may, in a very small number of people, initiate a hemolytic crisis. Modern breeding work has now produced low-content vicine-convicine fava cultivars which those suffering from favism may safely eat.
Though not this particular recipe, Fave e pecorino is a traditional and popular spring dish in Tuscany.
ingredients:
3 tbsp of olive oil
1 medium diced onion
250g shelled broad beans
225g cherry tomatoes
1 ½ tsp salt
⅛ tsp black pepper
Instructions:
Sauté the onion in the olive oil over medium high heat, adding a pinch of salt. Once the onions are translucent and starting to brown a little, add the shelled (and peeled, if they are older) fava/broad beans. Lower the heat to medium, stir, and partially cover for about 3 to 4 minutes. Put the heat back to medium high and add the tomatoes, with more salt, and pepper if desired. Stir and cook for another 4 or 5 minutes, uncovered, or until the fava beans are ready. Taste for seasoning and add as needed. Remove from the heat and serve hot, preferably with some fresh, crusty bread. Enjoy!