Fava Beans are the window to the soul

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Fava Beans are scary… the first thing I thought when I saw them was “roaches.” And when you put two of them next to each other, they look like E.T.’s eyes. But, truth be told, they’re actually good. They’re not overly squishy or especially strong tasting, like some other beans. They’re pretty mellow and have a nice consistency.

So, we tried “Fava Bean Delight” from Simply Vegan the other night. It was a really simple dish, and was hearty enough as a meal, served over rice. It starts with a chopped small onion sauteed in olive oil. When the onion’s transparent, the fava beans, chopped tomato, cumin, black pepper, and lemon juice are thrown in for another 10 minutes over medium heat. The lemon juice adds a nice tang to what otherwise might be a starchy-feeling dish.

3 Responses to “Fava Beans are the window to the soul”

  1. Sharon

    Be careful with fava beans! If you ingest “too many,” you will suffer from a medical condition known as favism. This is a type of POISONING! Look up favism on the net, if you’d like to verify this. I worked in medicine, and this has been noted in the Italian population that uses a lot of these beans.

  2. Dav.

    Be careful with fava beans! If you ingest “too many,” you will suffer from a medical condition known as favism. This is a type of POISONING!

    This is not correct.
    Favism is a heriditary disease due to enzyme deficiency.
    It is not related to the quantity eaten of fava beans.
    The vulnerable boy may eat very little of fava bean e.g. a spoonful and gets the crisis of favism.
    A normal person can eat a lot of fava beans without any problem as long as his enzyme is normal.
    Favism is not POISONING, it is a hemolytic crisis of the red cells due to the enzyme deficiency.
    Favism is self-limited and not fatal.

  3. Rich

    Dav is right. It’s a genetic thing. If you have a deficiency of the gene that encodes Glucose-6 phosphate dehydrogenase. We just learned about it in my medical school today.

    It’s due to the high amount of oxidants that are characteristic of fava beans.

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