Fava (Haba) Beans, Large Peeled (B1691)

Description

1 Pound package
Fava beans are one of the oldest broad beans whose history is traced back as much as 8000 years or more.  Along with other lentils, they became part of the diet in the eastern Mediterranean as far back as 6000 BC.  They're even used as a cover crop to help prevent erosion of the soil and they add nutrients to the soil at the same time.
Fava beans are used in Sichuan cuisine in China, fried for a crunchy snack and are a breakfast dish in Arab countries.
This tan, rather flat bean resembles a very large lima bean.
Strong and distinctive flavor used frequently in Asian, Middle Eastern and Latin cooking.
The difference between the Fava and the Haba beans is simple, Fava beans
still have the green skin and Habas (Fava)
have the skin removed.
RECIPE
FAVA BEAN PITAS:
2 c. cooked
fava beans
*
1 clove garlic, peeled
1 t
sea salt
*
1 fresh tomato, finely chopped
1-2 scallions, chopped
Juice from 1 large lemon
1/8 c olive oil
Pita bread
Alfalfa sprouts and Feta cheese optional
Heat bean in liquid to boiling. Mash garlic and salt into a paste in medium bowl. Add tomato and scallions to bowl. Drain hot beans, reserving few tablespoons of cooking liquid. Add beans and liquid to bowl. Add Lemon juice and olive oil to moisten everything. Stir and adjust seasoning.
Warm pita bread in microwave. Then cut in half and open to make pockets to insert Fava mix. Sprinkle with alfalfa sprouts and/or feta cheese.