How to Get Fava Beans Out of the Pod

Right now is one of our favorite times of the year: fava bean season.

Whenever we find fava beans at the Farmer's Market we buy a big bag. When buying fava beans, you should figure about a pound per person. That may seem like a lot but a good portion ends up in the compost bin.

I suspect that some people may be put off by fava beans because of the amount of work it takes. I have to agree with that objection on a certain level. I've already described how time consuming it is to prep fava beans.

Frozen fava beans can be found but it's not really the same as fresh. Depending on what you're making, frozen fava beans can be an option. But fresh fava beans,  simply prepared, cannot be beaten.

So the first step with fava beans is to remove the beans from the pod. If you look this up online, most websites will talk about pulling down the fibrous seam from the stem to the end (sometimes called "pulling down the zipper"). Online all of this easy and painless but in reality it doesn't always work so seamlessly. You end up still peeling some parts of the bean and putting in some hard work.

I used to do it that way until a coworker introduced me to a new way to do the first step in processing fava beans. It significantly cuts down the prep time. So let me introduce this new method to you. But, like learning to play an instrument, it will take some practice to master. But once you get it down, the overall prep time will be greatly reduced.

Let's dive in:

How to Get Fava Beans Out of the Pod

1. Pick up a fava bean and work from end to the other.
2. Locate the first bean in the pod with your fingers. 
3. Place your two thumbs on the bean in the pod. One entire side of the bean should be covered by your thumbs. The orientation is that your thumbs are closest to your body. The rest of your fingers are wrapped around the outside of the bean.
4. Your index fingers should be just outside the top and bottom of the bean with most of the bean uncovered by your fingers on the opposite side.
5. In one fluid motion, push out the bean with your thumbs into a small bowl. Be forewarned, sometimes the bean shoots out like a bullet. 

I prefer fava beans recipes that are simple. As Chef Linton Hopkins says in one of the links below, "I like fava beans (sauteed) with fresh olive oil, lemon, and sea salt--simple."

Recipes:

Alice's Fava Beans

17 Chefs on Their Favorite Way to Cook Fava Beans

19 Fava Bean Recipes That Are Ready for Spring

Roasted Cauliflower with Toum

I recently discovered toum. So, how do I describe this delicious concoction. Toum is perhaps best described as a garlicky spread with the consistency of mayonnaise. It's sometimes called Lebanese Garlic Sauce because it's used in a variety of Lebanese dishes. Toum can be used as a spread on food, a dip for many things, or, in this recipe, a flavorful coating on roasted vegetables.

Toum is an ancient condiment that has been used in Middle Eastern cooking for centuries. It is a staple condiment that is ever-present in the Lebanese fridge like we would always have mustard or mayonnaise on hand.

I encountered toum while preparing for a dinner party. We had found an article in a Bon Appetit magazine that featured a traditional Lebanese dinner. The toum was part of a marinade for chicken skewers (for our carnivore friends). In Lebanon, the dish is called Shish Tawook or Shish Taouk. For the leftover toum, the recipe said to serve it in a small bowl as a dip for pita bread.

The recipe said the toum could be made a few days in advance and just kept in fridge. So I made my first batch a few day ahead and once I took my first taste of it after making it for the first time, I was sold. It was SO good.

I had plenty of leftover toum following the dinner party. So I began to find other uses for it and I discovered how versatile it is. I subbed out the mayo on a on fish sandwich (or cut it 1:1 with mayo to infuse a garlic supercharge to regular mayo). It also makes a tangy dip for crackers or veggies when snacking. But I think the real magic happens when you add it to roasted vegetables just before serving. Think roasted carrots, potatoes, parsnips, and my new favorite, cauliflower. Now cauliflower may not always be the most popular of the vegetables, but roasting cauliflower brings out a nutty flavor and the toum makes the perfect coating.

While doing some research on toum, I found that this version is not 100% authentic. The Lebanese don't use the egg whites. I tried to make it the traditional way a few times. The first attempt was a complete failure. The mixture "broke" and it ended up going down the disposal. I had better luck on my second attempt but it was then I realized that this version is "no fail" version due to the addition of the egg whites. That means less waste and frustration on your first try.

Toum will keep in the fridge for several weeks.

Toum

Ingredients:

• Garlic - 6-8 cloves 
• Egg whites - 2 large
• Lemon juice - 2-3 tablespoons
• Neutral oil - 1 1/2 cup (Canola or vegetable oil is best)

Directions:

• In a food processor, pulse garlic, egg whites, and lemon juice until a paste begins to form
• Turn food processor on continuous and VERY SLOWLY drizzle in half of the oil (you want the thinnest stream of oil you can manage going into the processor--it should take several minutes)
• Turn off processor and scrape down the sides of the bowl
• Continue to VERY gradually add the rest of the oil with the processor on
• Add some salt
• Continue to run the processor until the mixture thickens and becomes light and airy 

Roasted Cauliflower with Toum

Ingredients:

• Cauliflower - 1 large, cut into florets
• Olive oil
• Salt and pepper - to taste
• Toum - 1 Tablespoon

Directions:

• Pre-heat oven to 425 degrees
• Cut cauliflower into florets and place in a large bowl
• Drizzle oil over florets
• Salt and pepper to taste
• With a large spoon, mix the florets to evenly coat
• Add more oil and salt and pepper if needed
• Line a cookie sheet with parchment paper
• Spread florets on sheet and spread around evenly and in one layer
• Roast in the oven 25-30 minutes until there is some browning on the edges (toss and turn the florets about halfway through)
• When done, remove from the oven and return florets to the large bowl
• Add toum to the bowl and stir to coat
• Serve immediately as a side

Resources:

Lebanese Garlic Sauce from Feel Good Foodie

YouTube Demonstration with Chef Kamal

Traditional Toum from Serious Eats
Toum from Cosette's Kitchen