Fava Beans, a member of the pea family, are also known as faba beans or bell beans. They are a springtime favorite in the Capay Valley and are so good, I usually eat them the way I enjoy asparagus or artichokes: I steam or boil them, and add just olive oil and salt. Try mixing them into a batch of fresh steamed rice or mash them with a fork and mix with crushed garlic to spread on toasted bread.

Ingredients:

1 cup hulled fava beans (about 1 lb with hulls)

2 Tblsp olive oil

1/4 tsp salt

Preparation

To prepare them first shell the beans. Boil the beans 3-5 minutes in water until the waxy outer skin becomes wrinkled or soft. Rinse the beans in cool water and remove the bean from the outer skin – it should slip out easily. At this point you are ready to add salt and drizzle olive oil over them and eat as is.

Because I have a reaction to raw or uncooked fava beans, I only eat them well cooked and soft, without the outer grey skin. Favism is a rare reaction to fava beans found in people of Mediterranean descent. It is recommended that you try a small amount first if you are going to eat them raw or with the outer skin on.- Nina Andres