What it looks like inside a fresh fava pod
I never tangled with fresh favas at home. Always bought dried.
They showed up in my CSA box last Thursday, so I had to deal, and this is the day I penciled this veg in.
I heard that they had to be not only wrestled out of their pods, which would have to be destrung prior, but also that each bean needed to be liberated from its leathery cover after blanching and an ice water bath.
I don’t think so. No time due to a birthday and Mother’s Day.
One of my blogger friends makes fava pods in the style of edamame — the salty little soybean pods that you pop open as a snack. She pointed me to a recipe in the San Francisco Chronicle for roasting the pods that render the skins of the beans edible, for sure, and maybe even the pod covering — if the pods are young enough.
My fava pods do not look young to me, but what the hey. I washed and trimmed them, rubbed them with oil and salt and spread them out on a sheet pan. Blasted them in a very hot oven, per the recipe provided.
Want to see the finished pods?
My son, husband and Mother had them as a snack — with lemon wedges — while watching TV. They ate pods and all. A bit messy, but good.
I did not serve them with a nice chianti.
- Whole fava pods, washed and trimmed (and destrung, if you like)
- Canola oil
- Kosher or sea salt
- Pepper
- Arrange favas on sheet pan and add some oil
- Coat favas with the oil (mix with your hands)
- Sprinkle with salt
- Roast at 425 deg. F for about 25 mins -- until golden and tender
- Add more salt to taste
- Add some pepper