Fava Bean (with recipe)

            Fava (or broad) beans have been cultivated in Europe since the Iron Age; they are now also grown in the United States. These large lima-shaped beans are usually sold dried and are a very rich source of vitamin B, protein, phosphorus, iron, and calcium. Excellent additions to soup, they can also be served alone – you may wish to cook them with a zestful sauce, however, for they tend to be bland in flavor.

            Centuries ago Greeks and Romans believed that overindulgence in fava beans would impair the vision. Today among Mediterranean peoples (the most avid consumers of fava beans) there is a blood disorder known as favism, which is though to be due to an overabundance of these beans in the diet. Such dire thoughts should not, however, interfere with enjoyment in moderation of this healthful and pleasant legume!

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FAVA BEAN CASSEROLE

2 cups fava beans, dried

1 teaspoon salt

4 medium-size onions, sliced

4 tablespoons ( ½ stick) butter

½ teaspoon dried rosemary (or 1 teaspoon fresh, chopped)

½ teaspoon salt

¹/₈ teaspoon freshly ground black pepper

6 fresh tomatoes, peeled, seeded, and chopped (or 3 cups canned

            Diced tomatoes with juice)

1.      Soak beans overnight in water to cover. Put them in a pot with the salt and soaking water, add water if necessary, and simmer covered for 2 hours or until tender. Meanwhile sauté the sliced onions in butter; add rosemary, salt, and pepper

2.      When the fava beans are tender, mix them together with the onion mixture and the tomatoes. Turn into a casserole; cover and bake at 350 degrees for 1 hour for a hearty side vegetable dish or main course.

3.      Serves four to six.