That’s the season of fava beans here… How do you call them ?
Broad Bean ? Field Bean ? Bell Bean ? Tic Bean ? It’s “feves” in French, so fava sounds more normal to be.
They call them “sora mame”, the “sky beans” (or the empty pods ? I want it to be the sky story…).
The pods, the shelled beans.
The peeled split beans, the skins.
If the favas are small, the fresh split beans are good raw. They were big.
I fried minced garlic in olive oil, added “herbes de Provence”, natural sea salt and just reheated the favas 1 minute. The color passed from light to vivid green. With a slice of lemon.
Chunky vegetable soup. Lots of leeks (juiced because they are really full of fibers), a potato (cut), garlic, green bell pepper and the skins of the fava beans (not the pods, the skins, also juiced). A little cream. Time, time, time on low heat. Salt pepper. At the end a chunk (a “noisette”) of butter.
As I had no croutons (and the yaki-fu don’t belong here), I toasted bread crumbs and chips of garlic.
Cal 417.1 F13.3g C70.1g P12.0g