Accidental Hedonist

I’m in the midst of a Fava Bean frenzy.

Okay, not really, but it made me giggle to write that last bit.

If there is one thing that I have learned over the past weekend about Fava Beans is how much they are a pain in the ass they can be…unless you have canned.

If you have dry beans (and I do), you have to prep them at least 24 hours in advance before you can use them. How do you prep them? Sit them in a bowl of cold water (covered with water) and let then re-hydrate them for a day or two. Change the water once or twice if you’re afraid of flatulence…called Flatulephobia (okay, I just made that up).

With Fava Beans, there’s this skin that you have to deal with. The skin of the bean does NOT taste good. So you have to shell the beans as well. You can shell them either before you cook them (as I did) or after you cook them.

So you sit there, waiting for days to cook your beans, and how long do they cook in boiling water? 4-6 minutes. That’s it! 36 hours of waiting and then 4-6 minutes of cooking. *sigh* It’s not the payoff one may be looking for. The best way to test for doneness? Either a taste test, or pinch a bean and feel if it is still hard. If it is, continue cooking. If it isn’t drain the beans immediately (unless you want them smooshy).

The taste,however, is darn good, and I’m saying that as a verifiable non-bean eater. It’s a little meaty in taste, as well as beany.And it carries other flavors very well, so it can be used as a delivery vehicle for the taste of various spices.

Oh, and yes, beans do cause flatulence. A little thing called oligosaccharides (complex sugars) are sometimes hard to digest in some people, and instead are processed in the lower intestine. The end result? Gas. (*snicker*).

Known in Italy as Fettuccine con i fagioli di Fava, this meal is a perfect Winter time dish. I say that as I watch the snow that fell upon Seattle last night slowly melt into icy puddles.

The puree of Fava Beans holds itself on the pasta quite nicely. The boldness of the beans compliments the pasta rather than smothering it, as some sauces are prone to do (I’m looking at you, Puttanesca!). Fava Beans can be a pain t oowork with as you have to let the dry beans soak in water between 24-36 hours, and then shell them (either before or after you cook them in boiling water for 4-5 minutes). But they are certainly worth the wait. Avoid the canned beans if possible, and you’ll see what I mean.

• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons minced garlic
• 1 tablespoon finely chopped fresh oregano
• 1 1/2 cups Chicken Stock
• Salt and ground pepper
• 2 cups cooked, peeled fava beans
• 3/4 pound dried fettuccine
• 4 oz grated Parmesan cheese

Get out a medium sauce pan and place it over medium heat. Add olive oil, and wait a minute or two in order to allow oil to heat up. Add Garlic and brown in the heated oil (approx 5 minutes). Afterwards, add the freshly chopped oregeno and 1 cup of the chicken stock. Bring the stock to a boil. As it hits the boil, add 1 and 1/2 cups of the pre-cooked Fava beans. Bring up to a simmer (approx. 185 F degrees). Once it reaches a simmer, salt and pepper to taste.

Take the Fave/Stock mixture and pout it into a blender (or use a hand blender if you have one…I don’t, much to my deepest shame). Puree the Fave/Stock mixture. Add the rest of the stock (1/2 cup) and puree some more. Don’t worry if it looks to “liquidy” at this point. Pour back into sauce pan and add remaining whole Fava Beans. Lower the heat to medium low and allow to simmer. The starches of the beans will thicken the sauce during this point. See, I told you not to worry.

Make Fettuccine according to directions (add dried pasta to boiling water, and cook 12-14 minutes). Place pasta into large serving boil. Drizzle with olive oil, and add Fave Bean sauce. Mix with tongs. Plate, top with Parmesan cheese, and serve!

Serves 4