Your personal shoppers, leaving home not required. Shop gift guides »
🔕 🔔
Loading…

My Basket ()

All questions

How much will I regret not peeling these favas?

F40ae6c7 258c 4e32 bec9 3fc24095ce74  favas

I planted favas as a cover crop last fall, and couldn't bear to yank them all this spring. I finally bit the bullet and did it, so I have a decent amount of beans. I want to make innoabrd's http://www.food52.com/recipes... but add some spinach I harvested at the end. Will it be okay not to blanch and skin these beans?

hardlikearmour is a trusted home cook.

asked over 5 years ago
9 answers 921 views
401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

I feel your pain. Favas are total pain in the ass but they taste so good. It really depends on how young or big they are. I always go with blanching and peeling them even though we've had a great offering at the farmers markets recently. A friend of mine brought four pounds (unshelled) for a group dinner of old friends. I let him do all the work and cooked them La Quercia guanciale and pecorino cheese and mint.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 5 years ago

They have a tough outer shell (unless they're very young). So, you'll probably need to peel them..as they'd have a pretty inedible husk around the beans.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

I've shelled them already, and the photo above has a dime in it for size reference (with the largest bean next to the dime.)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

One of my students brought in some of these babies dried as the result of a bulk bin assignment to go find something you've never heard of, research it, and present all of the above to the class. That dried shell was like shoe leather. No, make that like the sole of brand new shoe.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I know its a pain to blanch and shell them once again, but it really will be worth it when you finally get to enjoy these beans. One of my favourites for sure.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Definitely peel and blanch them. It's much easier to shell, then blanch and then peel. Favas are delicious and a labor of love but if you don't peel them they'll be bitter.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

Update: I blanched and peeled them. Amazing how much skin there is on those little beans. Innoabrd's recipe is delish & I highly recommend it.

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

@boulangere: What do you suggest for the dried beans? Can they be rescued? I have some and have just let them sit (getting more and more resistant, I'm sure).

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

Oh, I'm sure they can be rescued, susan g. Probably treat them like any other dried bean and soak them overnight. I have no idea if the skin might be removable at that point, but certainly give it a try. If not, get them in cold water to cover by 3", BTAB, reduce and simmer until tender. I would guess by that time the skin would be easily removed and the beans turned into something luscious. Please let us all know how the experiment goes.