Fresh Fava Beans

Styled by Paul Lowe

So labour intensive but so worth it!

Fava beans (and I don’t mean the frozen variety) are their best around now – in the Northern hemisphere, that is.

I think in South Africa we may have called them Broad Beans but am willing to stand corrected on that. Anyway, once you’ve peeled through layer upon layer of shells and blanched them in scolding hot water, mixed them with a little olive oil and salt, perhaps a pinch of lemon rind and a twist of black pepper….toasted up some french bread, added some extra olive oil and shavings of parmesan, then sunk your teeth into the green deliciousness…..all that time it took, you won’t regret it…..not one little bit.

This for me is summer!

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5 responses

  1. Michele

    Your posts always make me sooooo hungry!

    July 7, 2011 at 9:43 pm

  2. What would you drink with this? A nice Steen?

    July 7, 2011 at 10:29 pm

    • Hi Doug! I don’t know….was thinking a nice dry Riesling….but you would be the one to ask!

      July 8, 2011 at 8:24 am

  3. Looks delicious, great colors and nice styll

    July 8, 2011 at 2:12 pm

  4. This would make me eat more beans!!! so pretty! love your photos!

    July 13, 2011 at 5:26 pm

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