I was recently thinking about how certain foods did not become part of my repertoire (eating or cooking) until much later in my life. Avocados and hummus, both of which we eat regularly now, are examples of this.
Another food I have added recently to my pantry is fava beans.
Fava beans, long used in middle eastern cuisine, have an amazing consistency and taste. They are substantial in size and starchy, so are quite filling in any dish. Of course, like other beans, favas are high in protein and nutrients.
I spent a few weeks this spring and summer trying to find fresh fava beans in the farmer’s market. While I was not successful in my quest, I did learn that dried fava beans are quite tasty as well and certainly more convenient. If you buy the right dried fava beans, there is no need to peel each fava bean- a huge timesaver.
Before the freshly cooked fava beans disappeared from my kitchen (they taste great just cooked with a little salt), I made a quick pasta. Thinly sliced brussels sprouts roasted until crispy, quick blanched fresh peas and garlic were all that was needed to complement the fava beans.