My husband and I signed up for a share in Love Farm’s Community Supported Agriculture program this Spring. Every Monday afternoon from June through mid-October, this share entitles us to receive 8-10 servings of farm-fresh vegetables. Of course, week-to-week, we never quite know what we’re going to get.
Fava beans arrived a couple of weeks ago. Until Dr. Hannibal Lector’s infamous line in The Silence of the Lambs (i.e., “I ate his liver with some fava beans and a nice Chianti.”), I’d never even heard of them. I’ve since made a few recipes with dried fava beans, but I’d never had my hands on the real deal right off the vine… until now.
I was smart enough to know that the beans had to be liberated from their pods. Then, I consulted good old Google. I learned that I needed to drop the little darlings into boiling, salty water for one minute. Then, I drained the hot water and put the beans in ice water to stop the cooking process. Finally, I removed the tough outer skin to reveal the vibrant green beans. Yep – it’s a bit time-consuming, but you can always check out The Silence of the Lambs while doing it!
Fava beans right out of the pod.
Fava beans after they’ve been boiled and peeled.
Now I was ready to actually make something! Here are the details:
Make a Smoky-Maple Sauce in a small bowl using 1/4 cup soy sauce, 1/4 cup vegetable broth, 2 tablespoons maple syrup, 1 tablespoon liquid smoke, 1 tablespoon lemon (or lime) juice, 1 tablespoon tomato paste (or Thai Red Curry paste), and 3-4 cloves finely chopped garlic, and set it aside. (Note: If you really like the sauce, you can up the recipe by 50%.)
Add boiled, peeled fava beans and sauté for an additional 2-3 minutes. Pour in the Smoky-Maple Sauce.
Add 1 good-sized bunch of fresh kale with ribs removed and leaves torn into small pieces. Continue cooking until the leaves wilt.
The resulting dish is high in nutritional content and quite delicious!