Whole Roasted Favas with Cumin

Yes, Whole, as in Eat the Pod Too!!

Total Time: 25 min. Servings: 6

Posted by Lori

In the years I've worked for Happy Boy, I've only heard a few folks mention that they eat the outer fava pod in addition to the beans that most people work so hard to extract. Well, not anymore! Eating the pod has suddenly become all the rage since the San Francisco Chronicle published an article about this mind-boggling possibility. It took me a bit to open up to the idea and then I began experimenting - and wishing I started cooking favas this way years ago! When roasted, the pod becomes delicate, almost creamy, and you can eat it with the beans tucked right inside. Really - it's shockingly good! 

INGREDIENTS

1 lb fava beans, smaller pods are more tender
1/2 tsp ground paprika or spicer pepper of choice
1/2 tsp ground cumin
3-4 T olive oil
3 cloves garlic, minced
salt to taste         
squeeze of lemon, if you like

PREPARATION

Preheat oven to 450 degrees F.

Remove the little stems and strings from the bean pods and then rinse well. Drain well and pat dry.

In a large bowl, combine olive oil, garlic, cumin and paprika. Add the whole fava pods and toss with the seasoned oil, until the beans are evenly coated.

Spread out pods onto a sheet pan single layer and roast for approximately 15 minutes, turning the favas over about half way through. Check a bean from within a pod to make sure it is soft and cooked thoroughly.

When the beans inside are cooked and the pods browned to your liking, remove from oven, salt to taste and serve. Add a small squeeze of lemon if you like a tangier flavor.

And yes, eat the whole thing!