Recipe from The Talleygram, June 20,
Fava Bean Dip
Customers come to me for suggestions on preparing certain dishs or recipes of any kind. Interestingly enough for the last few weeks and months, I have received a lot of requests for recipes with fava beans.
Occasionally, I've used this bean, but not often enough for people to be very familiar with it. The reason is the tedious effort that's required to peel the beans one by one. As everybody knows the skin of this bean is tough. But anyway, the labor and time spent peeling this bean is well rewarded considering the taste and the nutritional content it gives to us.
It continues to be a prime source of protein in some parts of the world and is considered by some to be the tastiest bean. Fava beans, or broad beans, have some health benefits. Fava beans contain naturally occurring L-dopa, a precursor to the neurotransmitter dopamine which is also found in a drug used to treat Parkinson's disease.* Play around with this recipe. Feel free to use your creativity based on your own taste. Joyful eating!
Remember, it's all about the taste! Chef Jyoti
Makes 6 servings
2 cups fava beans, rinsed
Original Talley's recipe by Chef Jyoti Friedland
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