First off, I am so happy to hear that other people enjoy looking at pictures of food as much as I do :). So by request, I have added some additional pictures to my Photo Essay: A Taste of Greece– I hope you enjoy!
Now onto this week’s recipe – The last time I made fava beans was years ago and I recall a lot of work only to produce a few measly beans… So perhaps you can understand why my ears perked up on Sunday at the farmer’s market when the gentleman behind me asked his wife to grab some favas to BBQ. I asked him about it and he said he just throws the whole thing on the BBQ and they are delicious. Hmmmmmmm…
As mentioned in my polenta pizza recipe, there is no room for a Q in this casa so I decided to roast them instead. The result was what appeared to be a giant version of edamame with the taste of creamy beans + nopales. I was blown away by how delicious, simple and flavorful these beans can be. Due to the shell, it is best to eat them like edamame but if you have small enough pods, you can just enjoy the entire thing because the skin is quite delightful.
- 2 large handfuls of fava beans (smaller are best if you want to eat the whole pod)
- 2 Tbsp olive oil
- Sea salt
- Preheat oven to 400.
- Clean fava beans and remove any additional leaves.
- Drizzle with olive oil and sprinkle with salt.
- Roast for about 30 minutes (you may want to flip once to brown both sides).
- Serve warm and enjoy!
A huge thank you to ‘farmer’s market man’ for reintroducing me to these pods of goodness.